For 4 people
250 g fresh and sweet tomatoes
60 g semidried or dried tomatoes
1 tbsp olives
1 tbsp olive oil
1 clove garlic
Basil (1 small handful)
Salt and pepper
Lemon or wine don't
Add tomatoes, semidried tomatoes, olives, oil, garlic and basil in a food, mini-chopper or blender. Chop the mixture to the desired coarseness. Season with salt, pepper and lemon.
You can either use the dip as Bruschetta: cut a flute into slices (find our recipe for Flute with 05 Smoked Malt here) and put slices of mozzarella on the bread. Bake in the oven until the cheese has melted at 200 degrees (about 5-10 minutes). Cool the bread a bit and put a spoonful of Bruschetta dip on top of the bread.
Or just use it as a dip for Agrain® Crisps.