A classic Spanish appetizer, with an Italian La Panzanella twist, full of savory, smoky goodness.

3 medium red bell peppers

2 plum tomatoes, halved lengthwise

1 1/2 Tbsp. smoked almonds

1 Tbsp. extra virgin olive oil

1 Tbsp. sherry vinegar

1/4 tsp smoked paprika

1/8 tsp ground red pepper (cayenne)

1 large garlic clove

1/4 cup (approx. 1oz.) freshly grated Parmesan cheese

1/2 cup egg white or egg substitute

Sea salt and freshly cracked black pepper to taste

  1. Preheat boiler.
  2. Cut bell peppers in half lengthwise, discarding seeds and membranes.  Place bell pepper halves and plum tomato halves skin up on a foil-lined baking sheet.  Flatten bell peppers by hand.  Broil approx. 10 minutes, or until vegetable skins are cracked and blackened.  Place in a sealable plastic bag, and let stand 15 minutes.  Then, peel and chop coarsely, reserving any liquid.
  3. Combine bell peppers, tomatoes, almonds, olive oil, sherry, paprika, cayenne, and garlic in a food processor, with 1/4 tsp. salt, or more to taste.  Process until smooth.
  4. Combine 1/2 tsp salt, black pepper to taste, and Parmesan cheese in a shallow dish.  Brush Croccantini with egg whites or egg substitute, and lightly coat with cheese mixture.  Place Croccantini on a baking sheet, and bake at 400F for ~4 minutes, or until cheese is melted and crackers begin to turn golden brown.  Serve immediately with sauce.
Original recipe found at myrecipes.com
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