Categories: Snacks

Baguette with dips

Simple

Preparation time: 60 minutes

4 people

40-60 min

Homemade herb butter, white bean dip, tapenade and carrot-apple salad.

Baguette with four delicious homemade dips: herb butter with Tip Top Herb Salt, white bean dip with Burrito Mix, tapenade with Italian Mix, and carrot and apple salad with cumin and coriander leaves. Perfect dips for drinks that everyone will love.

Preparation

Bake the baguettes according to the instructions on the packaging.

For the herb butter:

Remove the butter from the refrigerator and let it come to room temperature.

When the butter is soft, mix in the Tafelgoud.

Place two pieces of plastic wrap on top of each other on the counter. Place the butter on top and shape it into a log. Roll it up tightly. Let the butter firm up in the refrigerator, then cut it into slices with a warm knife.

For the white bean dip:

Place the olives, sun-dried tomatoes, and anchovy fillets in a food processor and process until you have a coarse tapenade.

Mix in the Italian Mix and serve.

For the carrot and apple salad:

Squeeze the orange and soak the raisins in it for about an hour. Strain the raisins and reserve the liquid. Mix the remaining liquid with the hazelnut oil.

Roast the hazelnuts in a dry pan. Then let them cool on a plate.

Peel the carrot and grate it into julienne strips. Core the apple and dice it.

Crush the cumin seeds in a mortar and pestle. Coarsely chop the roasted hazelnuts.

Mix the grated carrot and apple cubes with the crushed cumin seeds, coriander leaves, and soaked raisins, and toss with the vinaigrette. Sprinkle with the coarsely chopped hazelnuts.