Oh Baby Come To Mamma. I've been munching on this with toasted baguette slices and veggie dippers. I just wanted to try it as a snack before I started dinner. Now I have to push back dinner because I keep eating this! So you say this gets better after sitting? I'm in trouble, I'm cooking only for myself and thought I'd have a bunch for the freezer. Kept to the recipe, except for being heavy-handed with the pepper flakes and paprika (used sweet Hungarian, my Spanish paprika is smoked, maybe I'll try that next time since I bet that goes with the roasty goodness). I did end up using the entire amount of vinegar, it was perfect for me. I think some brands are more sharp and others more smooth, so I bet that makes a difference. I asked in the Recipe Exchange if the garlic should be peeled before or after roasting, and the submitter herself answered (also Rhianna) within just a few minutes that peeling before hand works better, but either way is okay. I used parchment instead of foil on the baking pan, and got perfect consistency with a food processor. Just got a great idea since I have more baguette to use up: Make a pizza-type thing with baguette sliced horizontally and toasted, topped with romesco, then olives, artichoke hearts and parmesan! I know what is for lunch (okay maybe breakfast) tomorrow. Thanks Angie this is one of the best things I've tried in a long time.
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Oh Baby Come To Mamma. I've been munching on this with toasted baguette slices and veggie...