Ingredients
1/2 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 1/4 cups)
1/4 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 1/4 inch thick)
Preparation
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.
