Spanish Nachos
Spanish Nachos
Modified form Food and Wine magazine
Ingredients
- For the Romesco:
2 medium red bell peppers
1 cup salted roasted almonds, chopped (4 ounces)
1/4 cup red wine vinegar
2 tablespoons chopped parsley
1 large garlic clove, chopped
1/2 cup extra-virgin olive oil
Salt
For the Nachos:
1/2 cup grated Manchego cheese
8-10 two inch long, flat Italian or Spanish style breadsticks, crackers, or flatbread
1 tablespoon finely grated Parmesan cheese
slices of jamon Serrano or prosciutto and green olives, optional for serving
Directions
- Make the romesco: Roast the pepper directly over a gas flame or under a preheated broiler until blackened all over. Transfer to a plate and let cool. Peel; discard the stem and seeds. Coarsely chop the pepper.
- In a food processor, process the roasted pepper with the almonds, vinegar, parsley, and garlic to a paste. With the machine on, slowly blend in the olive oil. Transfer the sauce to a bowl and season with salt.
- Preheat oven to 375°F.
- Top each breadstick with a heaping teaspoon of grated cheese.
- Bake in the oven until the cheese is melted and beginning to brown, 6-8 minutes.
- Dollop a little of the romesco sauce on each nacho (reserve the rest of the romesco for another use). Sprinkle Parmesan cheese on top.
- Serve immediately with ham and olives.
Serves 1 and makes about 1 1/2 cups of romesco sauce.
Information
- Category
- Appetizers, Finger Foods
- Cuisine
- Spanish/Portuguese
