"Lou Decruss" > wrote in message
...
> On Fri, 11 Jan 2008 18:01:05 -0500, "Dee.Dee" >
> wrote:
>
>
> I received a jar of "Napa Vally Harvest" Sundried Tomato & Basil
> (Dip-Topping-spread)
>
> It's awesome. Here's what's in it: Sundried tomatoes, EVO, filtered
> water, balsamic vinegar (6%acidity), fresh basil, parmesan cheese,
> (pasteurized part skim milk,cheese culture,enzymes,salt) pine nuts,
> capers, minced garlic, sea salt, spices.
>
> When the jar is gone I'll try to duplicate it but eliminate the part
> in the parentheses and replace it with peccorino.
>
> I made bread dough and flattened it into a rectangle and spread the
> topping along with a bit of traditional pest all over, then rolled it
> jelly roll style. Then I gave the roll a few twists and formed a ring
> and baked it on a baking sheet. Kinda similar to that you're looking
> to do but a bit more work. It was a divine loaf. We had it with
> spaghetti and meatballs earlier this week.
>
> The link is kinda weird so you'll have to go to the
> "dip-topping-spread" link on the left. I also received a jar of the
> San Marzano Tomato & Olive spread that's wonderful also.
>
> http://www.winecountrykitchens.com/s...y_harvest.html
>
> HTH,
>
> Lou



First of all, the link to the 'dip....' is great.
A dip with San Marzano's -- I would've never found this. I may order some
myself.

Thanks for telling me what is in the tomato/basil dip -- I would've not
thought about balsamic. Peccorino sounds like a good addition. I keep it
and grana padano (sp?) (and parm regg) as staples. The pine nuts are a good
idea, too, for body.

I like your bread suggestion, too. Do you recall your loaf, was it about a
3-4 cup flour recipe that you used? Or smaller?

I think twists made out of puff pastry is interesting. I just finally
bought a box at TJ's my last visit there, so the receipe caught my eye.
Since I am going to have a lot of this dip/pesto, I'll go for the bread idea
probably first, now.

Thanks for your suggestions. Good ones! And it certainly did help.

Dee Dee