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CALLAS-CONFITURE-SEASON'S DELIGHT-CRANBERRY-CONFIT-APERO-DIP-1x1
"First we eat then we do everything else"
M.F.K. Fisher

Creamy aperitif dip with Cranberry Confit, pecans and rosemary/with video

Ingredients

  • 1 tbsp dried cranberries
  • 150g cream cheese
  • A few sprigs of fresh rosemary
  • 2 tbsp Callas Cranberry Confit
  • A drizzle of honey
  • A handful of chopped pecans

Preparation

  1. Take a nice bowl, put the cream cheese in it and stir it until smooth.
  2. Verdeel nadien de VeenbessenKonfijt over de roomkaas, samen met degedroogde veenbessen en gehakte pecannoten.
  3. Finely chop the rosemary and sprinkle over the dip. Keep 1 sprig aside for garnishing
    at the end.
  4. Finish with a drizzle of honey.

Serve with toast or breadsticks.

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Used confiture

konfijten-veenbessen

Lingonberry Confit with Thyme

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