Heat 1/2 tb oil in a small skillet and, over medium heat, fry the
bread slice until golden on both sides.
Grind the toasted almonds
finely in a food processor, together with the bread, pepper flakes
Add the red pepper, tomatoes, paprika, salt and pepper,
puree to form a smooth paste.
Whirl in the vinegar.
With the motor
running, add the oil slowly in a thin stream.
oil slowly in a thin stream. Taste for seasoning.
Cut the leeks in half lengthwise down to within 1" of bottom, or root
Rub them quite generously with olive oil and cook them over a
covered charcoal grill until they are very tender or golden.
Depending on their size and cooking method, they may take from 30-
Turn occasionally while cooking.
Serve the leeks warm
with Romesco sauce on the side.