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Food & Wine Recipe

Catalan Picada

Contributed by Stanley Lobel

TOTAL TIME: 15 MIN
SERVINGS: makes about 1/4 cup

•FAST
•HEALTHY
•MAKE-AHEAD

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3 tablespoons extra-virgin olive oil
Two 1/2-inch-thick baguette slices
6 roasted blanched almonds
6 roasted hazelnuts
1 large garlic clove
1 tablespoon water
2 tablespoons minced parsley

In a small skillet, heat 2 tablespoons of the olive oil until shimmering. Add the bread and cook over high heat, turning until toasted; cut into small cubes.
Transfer the cubes to a mini food processor. Add the almonds, hazelnuts and garlic and pulse until finely chopped. Add the remaining 1 tablespoon of olive oil and the water and process to a paste. Add the parsley and pulse to combine.

Serve With Catalan Style Braised Veal Ribs with Green Olives.

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