Baguette d‘Peperone

Giardino Kirschpaprikacreme

Ingredients for 4 servings:

  • 1 fresh baguette, 20 cm
  • 1 bowl wild garlic dip (150 g)

Directions:

  • preheat oven at 200 °C
  • cut the baguette in half and part the halves in 10 cm pieces
  • spread the wild garlic dip onto the pieces (ca. 40 g/piece)
  • bake the baguette pieces in the oven for 3 – 5 minutes
  • serve warm as an appetiser or snack
  • all unfilled Giardino products go well as a side dish, e.g. olives or dried tomatoes

Since it tastes even better than garlic bread you might want to prepare the double amount!

Baguette d‘Aglio Orsino

Giardino Bärlauchcreme

Ingredients for 4 servings:

  • 1 fresh baguette, 20 cm
  • 1 bowl cherry pepper dip (150 g)

Directions:

  • preheat oven at 200 °C
  • cut the baguette in half and part the halves in 10 cm pieces
  • spread the cherry pepper dip onto the pieces (ca. 40 g/piece)
  • bake the baguette pieces in the oven for 3 – 5 minutes
  • serve warm as an appetiser or snack
  • all unfilled Giardino products go well as a side dish, e.g. olives or mushrooms

Since it tastes even better than garlic bread you might want to prepare the double amount!

Spaghetti Aglio Orsino

Giardino Bärlauchcreme

Ingredients for 2 servings:

  • 200 g spaghetti
  • 1 bowl wild garlic dip (150 g)
  • 1 – 2 tablespoons olive oil

Directions:

  • cook spaghetti until al dente
  • heat the olive oil in a saucepan over medium heat
  • stir in wild garlic dip and let it melt (don’t bring it to cook!)
  • portion out the spaghetti, pour on the wild garlic sauce  and serve

So fresh, so quick, so delicious!