Dig in!
Monday, 19 September 2011
I developed a super easy and amazingly tasty spread this evening. Chop some of these sun-dried tomatoes (they’re not oily!) and mix them into a bit of Greek yoghurt. Then add in freshly grated parmesan cheese and basil chiffonade. Roll into a ball and onto a serving plate. Coat with freshly toasted pine nuts. Serve with simple crackers or baguette rounds—I used water crackers.
This was a perfect complement to hearing the tale of Thru-Hiking (yes, that’s the “preferred” spelling!) the AT—lions, tigers, bears (well, one out of three—repeated!)….
All ingredients, except the basil, from TJs….