This tomato dip has become “famous” in our circles: it makes frequent appearances as party appetizers and for baby showers! Serve with grilled bread.
- In the bowl of a food processor, combine the roasted almonds, fire roasted tomatoes, garlic, and kosher salt. Process until the nuts are finely ground.
- Scrape down the bowl. With the processor running, add the olive oil in a steady stream until a thick texture forms. (Store any leftovers refrigerated for 1 week.)
- For the grilled bread: Slice the baguette into slices. Brush olive oil onto each side of the bread. In a grill pan or on a grill, toast each bread slice over medium high heat until browned, a few minutes per side.
- Category: Appetizer
- Method: Grilled
- Cuisine: American
Keywords: Tomato Dip, Grilled Bread, Appetizer Recipes, Party Appetizers, Entertaining, Vegetarian, Vegan, Plant Based