“Mouthwatering Vegan Spanish Tapas Platter with Aromatic Almond Romesco Sauce”
Discover our sumptuous vegan Spanish tapas platter recipe, complete with an aromatic almond romesco sauce. This dish is perfect for a crowd and can be easily adapted to various dietary restrictions. Enjoy the vibrant flavors and stunning presentation of this delectable plant-based meal!
Allergens
Tree nuts (almonds)
Ingredients
- 200g almonds, raw, unsalted
- 2 roasted red peppers, jarred or canned
- 1 garlic clove
- 1 slice of rustic sourdough bread
- 1 tbsp sherry vinegar
- 1/2 cup extra virgin olive oil
- Salt and pepper to taste
Instructions
- Toast the almonds in a dry skillet over medium heat for about 5 minutes, or until fragrant and lightly browned. Remove from heat and let cool.
- In a blender or food processor, add the toasted almonds, roasted red peppers, garlic clove, sherry vinegar, and half of the olive oil. Blend until smooth, scraping down the sides as needed.
- Gradually stream in the remaining olive oil while the blender is running until the sauce reaches your desired consistency. Season with salt and pepper to taste.
- Slice the sourdough bread into bite sized pieces. Toast lightly, then brush with a thin layer of almond romesco sauce.
- Arrange the toasted bread on a platter along with an assortment of vegan tapas like marinated olives, pickled vegetables, and miniature plant based meatballs.
Chef’s Insight
The almond romesco sauce can be used as a versatile condiment, enhancing various dishes with its rich flavor.
Notes
Feel free to add more ingredients to the tapas platter for a personalized touch.