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1 Comments
Though I usually roast the tomatoes spritzed with olive oil, under a broiler, and chop them up smaller with fresh cracked black pepper and coarse sea salt, and chives, homemade caprese dip served with little brown bread rounds, and dill and marbled rye bread toast rounds is so very good! Actually, good to the point that you should prepare three times the amount you planned on. Another variation is use sundried tomato bits, but still roast them; it makes for a deeper flavor. Sometimes, a little roasted garlic goes well. Either way, caprese dip is very tasty and gets eaten fast.