Blue Cheese and Walnut Mini Tarts
A vibrant, smoky dip with roasted peppers and crunchy walnuts.
Equipment
- Baking sheet, Blender or food processor, Measuring spoons, Measuring cups, Oven
Ingredients
- 2 Red bell peppers
- 100 g Walnuts
- 2 cloves Garlic
- 2 tbsp Olive oil
- 1 tbsp Lemon juice
- 1 tsp Smoked paprika
- Salt to taste
- Pepper to taste
- Pita bread or vegetables for serving
Instructions
- Preheat oven to 200°C (400°F).
- Place red peppers on a baking sheet and roast for 40 minutes, turning occasionally, until skin is charred.
- Remove peppers and let cool.
- Peel, seed, and chop them.
- Toast walnuts in a dry pan over medium heat for 5 minutes, until fragrant.
- In a blender or food processor, combine roasted peppers, walnuts, garlic, olive oil, lemon juice, smoked paprika, salt, and pepper.
- Blend until smooth or slightly chunky.
- Taste and adjust seasoning if needed.
- Serve with pita bread or vegetables.
Notes / Tips / Wine Advice:
Serving Tip:
Garnish with chopped walnuts and a drizzle of olive oil.Wine Advice:
A dry rosé or a crisp Sauvignon Blanc.Nutritional Information
Calories: 220 kcal | Carbohydrates: 10 g | Protein: 5 g | Fat: 18 g | Fiber: 3 g | Sugar: 4 g | Salt: 0.3 g
