Romesco-and-Bucheron Dip

Photo: Armando Rafael
Prep Time:
15 mins
Total Time:
30 mins
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.


  • 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)


  1. 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.

  2. 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.

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