Ah, Herb and Almond Bruschetta. Super simple, delicious and amazingly fragrant – I promise you’ll want to make this immediately.
What makes this dish so amazing and aromatic is the warm, toasty almonds + grated garlic. Since the garlic is grated its basically absorbing right into the rest of the bruschetta and slowly being cooked by the heat of the almonds, hence creating heaven in the process. Are you smelling this already? Yes? Excellent.
A little back track; this dish was hugely inspired by the brilliant people at Bon Appétit, but really the roots of this recipe were born here. While the name is a bit vague, its a v simple and versatile app snack that is sure to please just about anyone; mainly because you can use any herb of your choosing for the bulk of this bruschetta.
As you may have noticed, I opted for parsley and am adamant that the parsley + garlic + warm Marcona almonds + olive oil = crazy delicious combo, however I know that some people are very anti-parsley, anti-cilantro, etc. etc. so please feel free to use any herb that makes your heart sing.
Once you’ve chosen your herbs, toasted your almonds, grated your garlic, added your olive oil, salt, pepp and squeeze of lemon, you’re ready to slather this glorious mixture over lots of toasty sourdough and enjoy solo or with a group of your peeps.
- 1 cup herb of choice; I prefer parsley with this recipe
- 1/3 cup Marcona Almonds; roughly chopped
- 1/4 cup olive oil
- 1-2 cloves garlic; grated
- 1/2-1 lemon
- 4-6 slices sourdough
- 1-2 tbsp grated Parmesan cheese; for topping
- salt / pepper; to taste
Prepare the herbs and set aside; remove the leaves from the stem, this can be done with your hands, and the leaves can be roughly torn apart, remain whole or prepared as desired
In a small bowl, grate garlic, add olive oil and set aside
Roast the almonds in a pan over medium heat for about 3-4 minutes; since Marcona almonds are usually pretty oily I didn't use any extra oil in the pan and you really just want them to be a nice golden brown when they're done
While almonds are roasting, toast your slices of sourdough; plate and set aside
Remove the almonds from the pan and put them directly in the bowl with garlic + olive oil, this should be done while they're still hot, and right away you should stir the contents of the bowl to combine
*que heavenly roasted garlic aroma*
While the almonds, garlic and oil are still warm and fragrant, add your herbs, season with generous amounts of salt/pepper and the juice of 1/2-1 lemon. Spoon over toasted sourdough and serve with a little sprinkle of parm