Leeks Romesco With Crumbled Garrotxa Cheese

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1 small red bell pepper

1/2 cup plus 2 tablespoons extra-virgin olive oil, plus more olive oil for brushing

1/4 cup blanched whole unsalted almonds

1/2 cup cubed firm-textured white bread without crusts (1/4 inch)

2 garlic cloves, smashed

2 plum tomatoes—peeled, seeded and coarsely chopped

3 tablespoons sherry vinegar

Salt and cayenne pepper

6 medium leeks, white and tender green parts only, halved lengthwise

1/4 cup chicken stock or low-sodium broth

4 ounces crumbled Garrotxa or other tangy, semi-aged, goat's-milk cheese (1 cup)

Crusty sourdough bread, for serving

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