Tomato feta dip

Spring is here! Time for fresh recipes and bright colors! After the last sumptuous, hearty dishes of winter, we now feel like something light. And by that I mean the preparation.

We looked around the store and just got inspired. The result was two recipes for a spring-like, aromatic lunch or an uncomplicated dinner including an aperitif: a tomato and sheep's cheese cream that goes fantastic as a dip with raw vegetables or crackers (starter / 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 Cheese Dip:

In this country you can get really tasty tomatoes that are worthy of their name, yes only very limited. So it's a blessing that Marc Peyrey not only uses his drying machine for dried fruit, but also conjures up dried tomatoes with it. These are, without a doubt, the best semi-dried tomatoes we know: they are first peeled - that's what makes them so particularly delicious - then gently dried and marinated in delicious olive oil with aromatic herbs. Truly paradise. And it's all about these tomatoes in this dip, which tastes very good with raw vegetables or crackers.

Serving suggestion:
The tomato dip is excellent with raw vegetables, such as celery, cucumber or carrot sticks, and of course with crackers (e.g. the delicious Basque crackers that we sell in our shop).
Of course, the pesto goes well with pasta in a classic way, but is also ideal for hearty canapés. You can, for example, spread the pesto on toasted bread and place a sardine on top.
Another original tip: if you make hummus yourself, you can season it with wild garlic pesto, which gives it a nice garlic note.