Lentil Romesco & Havarti Bites – Lentils.org

Ingredients

• SAUCE:
• 1 cup (250 mL) chopped roasted red pepper
• 1 cup (250 mL) cooked split red lentils
• ½ cup (125 mL) toasted almonds
• 2 Tbsp (30 mL) red wine vinegar
• 2 garlic cloves, roughly chopped
• 2 tsp (10 mL) smoked paprika
• ½ tsp (2 mL) kosher salt
• ¼ tsp (1 mL) cayenne pepper
• 2 Tbsp (30 mL) canola oil
• BASE:
• 10 phyllo sheets separated in 2 piles of 5 sheets each
• 1/3 cup (75 mL) melted butter
• 40 small cubes, jalapeño Havarti cheese (approx. ½ inch)
• GARNISH:
• 3 Tbsp (45 mL) chopped fresh cilantro