When Blue Ribbon asked me if I would be part of the ‘Best Thing With Sliced Bread’ blogger challenge a while ago, I couldn’t help but say yes. Sometimes I like to put myself in a bit of a muddle, you see. Quickly after receiving the brief for the challenge I realized that I might have bit off more than I can chew…
It goes like this. For the next three months, Blue Ribbon will drop a mystery box at our front doors and we are then instructed to create a dish that will inspire and delight – obviously using Blue Ribbon bread as the star of the show.
Like, dudes, I love a little jam sandwich – but given that the ingredients they sent were not close to butter and jam, I had to come up with something a bit more fanciful…
The ingredients they sent was:
A can of artichoke hearts, eggs, fresh basil, robot peppers, crème fraiche and of course a loaf of Blue Ribbon bread.
Our creations will be judged and up for grabs each month is a R1000 Yuppiechef voucher. The overall winner will win the jackpot – a whopping R10 000 Yuppiechef voucher. (I might already have spent way to long on their site, making my imaginary wish list)
I decided to use the Blue Ribbon bread in three ways in my first appetizer recipe.
First, I made a creamy artichoke dip combining it with crème fraiche, eggs and seasoning – topped with a buttery breadcrumb (with added chili flakes for kick) and baked it in the oven.
Then I used the sliced bread and sliced it even thinner for crispy basil melba toasts.
Lastly I made a fresh salsa with the peppers and basil, and added crunchy fried croutons with a few drizzles of olive oil. ALL of the crunch, right here…
This appetizer can be made in smaller ramekins if you want individual portions, or simply have the whole bowl and toasts ready to enjoy before your big braai this Heritage Day.
These are best served warm and the combination of the fresh basil with the sweetness of the artichokes works pretty well. So there it is guys, my first recipe for the #BTWSB Blue Ribbon blogger challenge. Check them out ontwitter and facebook – and please send some positive, winning vibes my way and follow our creations with #BTWSB. Cheers!