Spring is here! Time for fresh recipes and vibrant colors! After the rich, hearty dishes of winter, we are now in the mood for something light. And by that, I also mean the preparation.
We looked around the shop and simply let ourselves be inspired. We came up with two recipes for a spring-like, aromatic lunch or an easy dinner including an aperitif: a tomato-sheep's cheese cream, which is fantastic as a dip for raw vegetables or crackers (appetizer / aperitif), and a seasonally inspired pesto made from wild garlic, Parmigiano Reggiano, and hazelnuts (main course). A culinary encounter between France, Italy, and Germany. Apparently, international understanding also goes through the stomach...
Tomato-sheep's cheese dip:
Around here, you can only find truly flavorful tomatoes that live up to their name very occasionally. So it is a blessing that Marc Peyrey uses his dehydrator not only for dried fruit, but also to create dried tomatoes. These are honestly the best semi-dried tomatoes we know: they are first peeled – which makes them so particularly delicate –, then gently dried and marinated with aromatic herbs in delicious olive oil. Truly heavenly. And it is exactly around these tomatoes that everything revolves in this dip, which tastes very good with raw vegetables or also with crackers.
Serving suggestion:
The tomato dip pairs perfectly with raw vegetables, such as celery sticks, cucumber or carrot sticks, and of course with crackers (e.g. with the delicious Basque crackers we sell in our shop.)
The pesto naturally pairs classically with pasta, but is also excellent for hearty canapés. You can, for example, spread roasted bread with the pesto and place a sardine on top.
Another original tip: if you make hummus yourself, you can season it perfectly with the wild garlic pesto, which gives it a nice garlic note.
