Ingredients

• 1 cup lightly packed 1/2- inch cubes of rustic bread (or baguette)
• 3 cloves garlic, halved
• 1/4 cup, plus 2 tablespoons extra-virgin olive oil (divided)
• 1 ripe plum tomato, halved
• 1/2  cup hazlenuts, toasted and skinned
• 2 teaspoons packed minced fresh thyme
• 2 teaspoons smoked paprika
• Cayenne pepper
• 8 ounces bottled roasted peppers, rinsed, dried and coarsely chopped (about 1 1/3 cups)
• 1 tablespoon sherry vinegar
• Salt to taste

Directions

In a very small frying pan, combine bread cubes, garlic and 1/4 cup oil and cook over medium heat, stirring frequently, until bread is lightly browned, about 5 minutes. Use heatproof rubber spatula and transfer to food processor bowl, including as much of the oil as possible.

Return pan to range and increase heat to medium high. Ass tomato, cut-side down, to pan and cook without moving until browned, 3 to 5 minute. Flip and lightly brown skin side, about 3 minutes. Remove from heat and coarsely chop when cool enough to handle; set aside.

To bread mixture in food processor add nuts, thyme, paprika, and cayenne to taste and process until ground and evenly combined, about 30 seconds, scraping down sides of work bowl as necessary. Add peppers, tomato and vinegar and process until thoroughly blended, about 30 seconds. Adjust seasoning to taste with salt and cayenne. Add remaining 2 tablespoons olive oil  and pulse until just combined, about two 1-second pulses. Transfer to airtight container and refridgerate for up to 3 days.