RosemaryBreadsticksCheesyItalianDip

Perfect to nibble on….

Posh rosemary breadsticks

Cut a 270g ciabbatta bread in 4 lengthways, then cut each piece into 3 to make long thin sticks. Drizzle with 3tbsp olive oil, sea salt and a few rosemary sprigs, leaves removed. Bake at 200C, Gas 6 for 10 mins until golden. Use to dip into thick balsamic vinegar and extra virgin olive oil.

And if you like.. switch this up with crushed garlic or a few chilli flakes

AND IF YOU FANCY SOMETHING ELSE…

Delicious dip

Put a 280g jar marinated artichoke hearts in oil (we like Sacla), into a processor with 410g can cannellini beans, drained and rinsed, 50g grated Parmesan and 3tbsp parsley.  Whizz together until well blended and smooth.