Smoked Paprika, Tomato & Garlic Dip with Crostini
Sometimes, using up what’s left in the fridge leads to something that stops you dead in your tracks. How astonished were we when we put this number together and accompanied it with Cotes du Rhone Rose from Georges Darriaud, a deliciously dry, full-flavoured rose wine from southern France. Great for a summer’s evening whilst waiting for your chicken to do its thing on the BBQ.
- 400g very ripe tomatoes
- 1 clove garlic
- 50ml Extra Virgin Olive oil
- 30ml PX (Pedro Ximenez) Sherry Vinegar – you can get this from Waitrose. It has to be PX
- Pinch of Smoked Paprika
- Pinch of Salt
- 2 slices rustic bread (ideally sourdough)
Toast the bread, then rip it up into shreds. Cut tomatoes (no need to peel), then slice garlic.
Combine all ingredients into a blender and whizz until smooth. Then refrigerate. Serve with bread sticks or crostini and a generous glass of the pink stuff.