- 50 g blanched almonds
- 50 g blanched hazelnuts
- 3 T olive oil
- 1 chilli, chopped
- 1 clove garlic, crushed
- 2 tomatoes, halved
- 1 loaf ciabatta
- 3 T red-wine vinegar
- Sea salt and freshly ground black pepper
- 100 g smooth goat’s-milk cheese
- 150 g baby button mushrooms
Place a pan over a medium to low heat. When warm, toast the nuts until golden, then remove from the heat. Add 2 T olive oil to the pan, along with the chilli, garlic and tomato. Fry until softened and fragrant.
Tear 2 slices of ciabatta into chunks and add to the pan to toast. Spoon the mixture into a bowl, add the red-wine vinegar and, using a hand-held blender, blend to a coarse texture – add a little more olive oil to loosen the mixture if needed.
Season to taste. Cut the remaining ciabatta into thick slices and toast until golden brown. Generously spread each slice with the goat’s-milk cheese, then spoon over the romesco sauce.
Place another pan over a medium to high heat, add the remaining olive oil and, when hot, fry the baby button mushrooms for 5 minutes, or until cooked through.
Scatter over the toasts and serve warm.
Per serving: 2891.3 kJ, 20.5 g protein, 33.6 g fat, 75.1 g carbs
This robust sauce is also great served with pork sausages or roast chicken.