Since "deconstructed" makes most people think of modernist cooking, I'm not sure it's the right word for this recipe. Yet that's essentially what this is: all the ingredients in a traditional pureed Spanish Romesco sauce left intact: the crisp-chewiness of the bread, the crunch of almond, the smoothness of tomato and roasted pepper, the bright acidity. It's a phenomenal combination as a sauce, and it works really well as a kind of stuffing. More