Creamy aperitif dip with Cranberry Confit, pecans and rosemary
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
- Take a nice bowl, put the cream cheese in it and stir it until smooth.
- Verdeel nadien de VeenbessenKonfijt over de roomkaas, samen met degedroogde veenbessen en gehakte pecannoten.
- Finely chop the rosemary and sprinkle over the dip. Keep 1 sprig aside for garnishing
at the end. - Finish with a drizzle of honey.
Serve with toast or breadsticks.
