Roasted Vegetable and Romesco Crostini

Name: Roasted Vegetable and Romesco Crostini
Ingredients: 2 zucchini, chopped and roasted until tender (You can use whatever vegetables you have on hand); 3 dried ancho peppers, seeds and stems removed; 3 large tomatoes, cut in quarters and roasted; 1 garlic bulb, roasted; 1 cup hazlenuts, toasted; 1 cup slivered almonds, toasted; 1 bell pepper, roasted; 1 slice of bread, stale or lightly toasted; 1/4 cup olive oil; 1/2 cup water (if needed); Few dashes of sherry or red wine vinegar; Salt and pepper, to taste; Italian or French bread, sliced on the diagonal and toasted

Roasted Vegetable and Romesco Crostini was pinched from <a href="http://littleferrarokitchen.com/2014/01/roasted-vegetable-romesco-crostini-appetizerweek-oxo/" target="_blank">littleferrarokitchen.com.</a>

INGREDIENTS

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2 zucchini, chopped and roasted until tender (You can use whatever vegetables you have on hand)

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3 dried ancho peppers, seeds and stems removed

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3 large tomatoes, cut in quarters and roasted

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1 garlic bulb, roasted

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1 cup hazlenuts, toasted

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1 cup slivered almonds, toasted

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1 bell pepper, roasted

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1 slice of bread, stale or lightly toasted

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1/4 cup olive oil

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1/2 cup water (if needed)

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Few dashes of sherry or red wine vinegar

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Salt and pepper, to taste

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Italian or French bread, sliced on the diagonal and toasted

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