Yield 2 Cups
2 T Olive Oil
1 Slice bread, 1/2" cubes
2 T Tomato paste
2 T Almonds, sliced
1 t Lemon Juice
2 Garlic cloves, minced or pressed
1/2 t Honey or Agave
1/4 t Chili Powder
1 T Paprika, smoked
2 Roasted Red Peppers, 1" dice
2 Bay Leaves, whole careful not to break
2 Chipolte Chilis, Roasted
2 T Your favorite Red Wine
1 t Sea Salt, freshly ground preferably
Heat Olive Oil in Heavy bottom large pan on medium high heat. When hot add bread crumb sauteing till golden brown.
Add the almonds to the heated oil. Saute for a minute, add garlic, add bay leaves. Saute till golden and fragrant. Do not break up Bay leaves. Remove Bay leaves and discard, add honey, red wine vinegar and lemon juice.
Place mixture in food processor. Add remaining ingredients and process till smooth.
Serve as a dip with Goat Cheese Crudites for a delicious appetizer. Simply place goat cheese on top of crudites and place under broiler till cheese is almost golden brown.
Excellent with a Spinach, mushroom and goat cheese pizza!