Directions

1. To Prepare Peach Hazelnut Romesco:

   1. Heat 3 Tbsp olive oil in sauté pan over high heat until smoking, add bell pepper, onion, 2 chopped tomatoes, whole garlic cloves and 1/2 cup hazelnuts to pan and cook 5-6 minutes or until charred.

   2. Add peach puree, ground paprika, salt, sherry vinegar, sugar and red pepper flakes  to pan and cook another 2-3 minutes.

   3. Transfer mixture to blender and process on high until well combined, about 60-90 seconds.

   4. Add olive oil  as needed1 tablespoon at a time while blending to adjust consistency to a spreadable purée.

   5. Season romesco with salt and pepper to taste.

2. To Prepare Tomato Flatbread:

   1. Brush each flatbread with 1 Tablespoon olive oil. Then spread 1/2 cup peach hazelnut Romesco and top with 8 sliced tomatoes, 2 Tablespoons roasted red pepper, 3 Tbsp diced peaches, and 1 Tbsp sliced garlic. Top with grilled green onion.

   2. Bake at 375°F until golden brown, about 6-8 minutes.

   3. Top baked flatbread with toasted hazelnuts and chopped parsley.

3. To Serve:

   1. Slice flatbread in half for 1 serving.