Crostini with Spanish Romesco Dip recipe | PCC Community Markets

Ingredients

• 1 roasted red bell pepper
• 1 jalapeño, seeds removed
• 4 cloves garlic, peeled
• 3 medium-size ripe tomatoes, sliced in half
• ½ cup almonds
• ¼ cup hazelnuts
• 1 baguette
• Salt and pepper, to taste
• ½ teaspoon spicy paprika (pimenton)
• ½ teaspoon sweet paprika (pimenton)
• 2 tablespoons red wine vinegar
• ½ cup olive oil, plus more for drizzling