Last month I was in holiday in Malta, and one night had dinner at a restaurant called Barracuda. The food was out of this world amazing and I can’t recommend it enough to anyone who find’s themselves on the island. Enough praise, now to the point…
The waiter served us bread at the start of our meal but instead of coming with olive oil or butter, he presented us with a little dish of creamy dip. We loved it so much I asked in detail what was in it as I couldn’t wait to re-create it at home. Turns out it was an amazingly simple sun dried tomato cream cheese (which made me love it even more), and now it’s a go to favourite for a simple supper.
Read on for recipe & images...
11. Blend 100g of sundried tomatoes (from a jar) with a tub (300g) of low fat cream cheese until really smooth.
22. Spoon into a serving bowl and drizzle a little of the tomato oil from the jar on top.
33. Leave to chill in the fridge while you warm up some bread in the oven
44. Ideal served with olives or chorizo
No comments:
Post a Comment