Food & Cooking Recipes Appetizers Romesco-and-Bucheron Dip Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Armando Rafael Prep Time: 15 mins Total Time: 30 mins Yield: 6 to 8 Serves If you can't find Bucheron, any other ripened goat cheese will work -- even thin slices from a goat-cheese log. And we like to use the dip leftovers over scrambled eggs or a frittata. Ingredients ½ cup sliced almonds, toasted 1 clove garlic, peeled 1 to 2 slices rustic bread, torn into bite-size pieces (1 cup) 1 jar (12 ounces) roasted red peppers in brine, drained (1 ¼ cups) ¼ cup extra-virgin olive oil 2 teaspoons sherry vinegar Kosher salt and freshly ground pepper 6 ounces Bucheron, rind removed and discarded, sliced into 4 rounds (each about ¼ inch thick) Directions Preheat oven to 425 degrees. In a food processor, pulse 1/4 cup almonds with garlic until finely ground. Add bread, peppers, oil, and vinegar; puree until smooth. Season with salt and pepper. Transfer mixture to a 1-quart baking dish. Top with cheese. Bake until bubbly, 15 minutes. Top with remaining 1/4 cup almonds; serve immediately. Cook's Notes This dip can be assembled up to 8 hours ahead and stored, covered, in the refrigerator. When it's time to cook, remove the plastic and add 5 to 10 minutes to the baking time. Rate it Print