Good bell peppers are still plentiful this time of year. I used some of these rosy beauties from Open Oak Farm in a roasted pepper romesco sauce layered on top of a creamy dip made from Lonesome Whistle Farm's calypso beans, following this recipe for Ireland Creek Annie Bean Bruschetta, but minus the toasting. The romesco sauce gives a pretty autumnal blush to the bean spread, and together they make a tasty appetizer served with thinly sliced baguette from Eugene City Bakery.
Bean dip
2 cups cooked calypso beans, or your favorite bean variety
5-6 garlic cloves
~1/4 cup olive oil
salt to taste.
Romesco Sauce
1 red pepper
1/3 cup slivered almonds
1/2 tsp smoked paprika
1 Tbsp red wine vinegar
salt to taste
1. To make the bean dip, roast the garlic cloves in a dry skillet or in the oven until the skin is blackened in spots and the garlic is soft. Combine all of the ingredient in a food processor (save a few beans for garnish) and blend until very smooth. Add salt to taste.
2. To make the romesco sauce, char the red pepper over an open flame or in the oven until the skin is blackened. Place in a bowl covered with a plate to steam off the skin. Toast the almond slivers and place in a food processor. Scrape off the charred skin from the pepper, remove stem and seeds and add to food processor. Add remaining ingredients and process into a course paste.
3. Spread the bean dip into a shallow bowl and layer over the romesco sauce. Enjoy with thin slices of baguette, warm pita wedges, crackers, or crudites.
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