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Guide for dips and spreads

PESTO
[pes-toh]

Pesto derives from the Italian word for pounded, simply because you make it by pounding the ingredients together. It’s the secret ingredient that turns a simple meal into an explosion of flavour.

 

CHUTNEY
[chut-nee]

Sounds like a folk song. But it’s really a sweet and sour compote made of fruit or vegetables mixed with vinegar, spices and sugar. Adds flavour and colour to meals and snacks.

CONFIT
[kawn-fee]

Sounds fancy? Maybe because it’s French. The word means “to preserve”. It’s like jam, but holds less sugar and more fruit. Ideal for cheeses. 

 

BRUSCHETTA
[broo-skeh-tah]

It’s broo-skeh-tah, not broo-shedda. It’s an Italian appetizer originally made with ripened tomatoes, basil and garlic spooned over olive oil brushed bread slices. 

CONFIT
[kawn-fee]

Sounds fancy? Maybe because it’s French. The word means “to preserve”. It’s like jam, but holds less sugar and more fruit. Ideal for cheeses. 

 

BRUSCHETTA
[broo-skeh-tah]

It’s broo-skeh-tah, not broo-shedda. It’s an Italian appetizer originally made with ripened tomatoes, basil and garlic spooned over olive oil brushed bread slices. 

SALSA
[sahl-sah]

Salsa is a Mexican dip that adds soul to veggies and sandwiches. It may not make you dance, but it’ll get you all warmed up.

 

TAPENADE
[ta-pe-nade]

Survival kit for busy, food-loving people. Tapenade is an olive-based spread that brings instant gourmet flavour. This Provençal favourite is typically served on crackers or slices of bread. Think of it as Italian summer on toast. Serve with a pink rosé or an ice-cold beer.