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Ingredients

• 1   small ancho chile, seeded
• 3 tablespoons  hazelnuts
• 2   1/2-inch-thick slices baguette, toasted, and torn into 1-inch pieces
• 3 tablespoons  roasted almonds, preferably Marcona, coarsely chopped
• 1   garlic clove, chopped
• 2   plum tomatoes, peeled, seeded, and coarsely chopped
• 1   roasted red pepper from a jar, cut into 1-inch pieces
• 1/2 tablespoon  sherry vinegar
• 1/4 cup  extra-virgin olive oil, plus more for brushing
• 1 tablespoon  chopped flat-leaf parsley
•   Salt and freshly ground black pepper
• 16   baby leeks or thick scallions, trimmed

Description

Tony Mantuano Created This Recipe, Also Adapted From Wine Bar Food, In Homage To The Calcotada In Spain. The Catalan Festival Celebrates The Harvest Of Calcots, Which Are Slender Onions Similar To Baby Leeks. After Peeling The Charred Outer Layers, Festiv

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