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- 1/4 cup, il Fustino Arbequina EVOO
- 1 slice, sourdough – preferably day old
- 1/3 cup, pinenuts
- 3 cloves, galric
- 1 – 16 ounce can, piquillo peppers – drained and roughly chopped
- 1/2 tsp, smoked paprika
- 3 tbsp, il Fustino Sherry Vinegar
Cover the bottom of a large saute pan with one tablespoon of EVOO. Heat over medium-high heat. Add sourdough and toast until browned, remove from heat and cut into cubes.
Add two more tablespoons to EVOO. Once the oil begins to simmer, add pine nuts and garlic. Continue to cook until garlic is golden and pine nuts are toasted, about 1-2 minutes.
Stir in the peppers and paprika. Season with salt and cook for a minute.
Transfer all ingredients to a food processor, add bread and sherry. Blend until smooth.
Enjoy! Store for up to a week in the refrigerator.