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Crudité Platter with Romesco Sauce

Prep Time15 mins
Total Time15 mins
Author: MaryAnn Dwyer


  • 1/2 cup slivered almonds
  • 1 12 ounce jar roasted red peppers drained
  • 2 cloves garlic
  • 1 slice crusty bread
  • 1/2 cup tomato puree
  • 3 Tbsp. red wine vinegar
  • 1 tsp. smoked paprika
  • 1/2 tsp. cayenne pepper
  • 1/2 cup extra virgin olive oil
  • salt and pepper to taste


  • Toast almonds in a small dry skillet for 2 minutes until fragrant.
  • Place all ingredients, except olive oil, in food processor and pulse a few times until finely crumbled. Slowly add olive oil and process until smooth. Cover and chill. Can be made a week in advance.
  • Serve sauce with sliced English cucumber, whole lightly salted almonds, julienned carrots, slices of toasted baguette bread, halved and cleaned mini colored peppers, snap peas or any of your favorite veggies.