Smoky Red Pepper Dip With Grilled Crudités

• 9 (1/4-ounce) slices whole-grain baguette, divided
• Cooking spray
• 1/4 cup olive oil
• 1/4 cup unsalted whole almonds
• 1 teaspoon anchovy paste
• 1/4 teaspoon smoked paprika
• 4 garlic cloves
• 1 tablespoon sherry vinegar
• 2 1/2 cups chopped red bell pepper (about 3 medium)
• 1 Fresno chile or red jalapeno pepper, coarsely chopped
• 2 tablespoons water
• 1/4 teaspoon kosher salt
• 4 cups large broccoli florets
• 1 large fennel bulb, cut into 8 wedges
• 2 teaspoons canola oil
• 1/2 teaspoon freshly ground black pepper
• 18 grape tomatoes

1. Preheat grill to medium-high heat.
2. Place 1 bread slice on a grill rack coated with cooking spray; grill 1 minute on each side or until charred. Combine olive oil, almonds, anchovy paste, paprika, and garlic in a medium saucepan. Place saucepan on grill rack; cook 10 to 12 minutes or until garlic begins to brown.
3. Reduce grill heat to medium-low (about 300u0b0). Add grilled bread slice, vinegar, bell pepper, and chile to pan. Cook on medium-low heat for 45 minutes or until vegetables are very soft, stirring every 15 minutes. Remove pan from grill. Let stand 15 minutes.
4. Place bell pepper mixture, 2 tablespoons water, and salt in a food processor; process until smooth.
5. Return grill to medium-high heat. Combine broccoli, fennel, and canola oil in a large bowl; toss to coat. Arrange fennel mixture on grill rack coated with cooking spray; grill 3 minutes or until charred, turning occasionally. Sprinkle with black pepper. Place remaining 8 bread slices on grill rack; grill 1 minute on each side or until lightly charred. Serve dip with broccoli, fennel, tomatoes, and bread.

cooking spray, olive oil, almonds, anchovy paste, paprika, garlic, sherry vinegar, red bell pepper, pepper, water, kosher salt, broccoli florets, fennel bulb, canola oil, freshly ground black pepper, grape tomatoes

Taken from www.myrecipes.com/recipe/smoky-red-pepper-dip-grilled-crudites (may not work)