I was glad to have a break from the sweet challenges, just for the sake of our health, and because I had never made crackers before. We were also set a task to make a vegan, gluten free dip or spread.
My lavash turned out a bit thick, (since I didn't read the directions carefully enough and see to roll the dough in 2 batches) but still browned nicely and was tasty. I topped it with seasoned salt from L'Olivier and Co. My spread was inspired by italian bruschetta- grape tomatoes, garlic, and basil from the garden. Simple, fresh and delicious.
See our hosts for the lavash recipe
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6 comments:
Well done. I like that fresh looking of your tomatoes dips.
Mmm I want to come over and munch with you! I need to put homemade crackers on my to-do list.
BTW, the lighting is better, especially in the second picture. :)
Ooo, your lavash looks amazing, Love the bruschetta!
The fresh ingredients look great for the dip and it's especially wonderful to know that the basil came straight from your garden.
Mine was a bit thick, too, but we loved it! Your look wonderful, as does your lovely topping.
basil and tomatoes are my all time favorite combination.
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