Ingredients
1 medium plum tomato (about 1/4 lb.), cored and quartered
16 whole almonds, toasted
1 Tbs. coarsely chopped jarred roasted red pepper
2 small cloves garlic
1/8 tsp. cayenne
Kosher salt and freshly ground black pepper
1 Tbs. red-wine vinegar
4 Tbs. extra-virgin olive oil
3/4 lb. small red potatoes (1 to 2 inches in diameter), rinsed and dried
Finely grated zest of 2 medium lemons
1/4 cup fresh flat-leaf parsley leaves
Fine Cooking
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16 whole almonds, toasted
1 Tbs. coarsely chopped jarred roasted red pepper
2 small cloves garlic
1/8 tsp. cayenne
Kosher salt and freshly ground black pepper
1 Tbs. red-wine vinegar
4 Tbs. extra-virgin olive oil
3/4 lb. small red potatoes (1 to 2 inches in diameter), rinsed and dried
Finely grated zest of 2 medium lemons
1/4 cup fresh flat-leaf parsley leaves
Description
Yields About 48 Hors D’oeuvres.
Fine Cooking
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