Creamy Herb Dip
Heike (@tastyasheck)
Crispy toast, creamy dip, and crunchy toppings—a party for your taste buds!
Easy
20 mn
2
Ingrédients
Dip
- 1 La Fraîche
- 25 g mixed herbs (stems removed): dill, parsley, basil (tarragon or marjoram depending on season/taste)
- 1 tbsp capers
- 1 tsp lemon zest (from an organic lemon)
- ¼ tsp Dijon mustard
- Sea salt, to taste
Toast
- 4 slices toasted sourdough bread
- 2 radishes, thinly sliced
- 1 small fennel, thinly sliced
- 6 cherry tomatoes, halved
- 2 tbsp blanched peas
- Herbs, microgreens
- Curry powder or sumac for garnish
Préparation
- Finely chop herbs and capers in a small food processor (or very finely by hand).
- Add La Fraîche and mix until smooth.
- Transfer the herb mix to a bowl, combine with remaining ingredients, season with sea salt, and refrigerate for 1 hour (especially if you plan to pipe the dip).
- Spoon the dip into a piping bag (e.g., tip 125) and pipe onto sourdough in a wave pattern. Alternative: cut a 1 cm opening with a flat, angled tip (8 mm length, 2–0 mm width).
- Decorate with toppings—color-coordinated or freely mixed—and finish with a sprinkle of curry powder or sumac. Enjoy!
The secret
La Fraîche is the secret to making this herb dip luxuriously smooth and fresh without overpowering the delicate herbs.
These toasts are a total showstopper at any brunch buffet!
Heike (@tastyasheck)
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