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Catalan Picada

  • SERVINGS: makes about 1/4 cup
  • FAST

  1. 3 tablespoons extra-virgin olive oil
  2. Two 1/2-inch-thick baguette slices
  3. 6 roasted blanched almonds
  4. 6 roasted hazelnuts
  5. 1 large garlic clove
  6. 1 tablespoon water
  7. 2 tablespoons minced parsley
  1. 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.
  2. 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.