I'm not a huge horsd'oeuvres person. In fact, if you come to our house
for dinner, you'll likely find a bottle of open wine, a bowl of nuts and
some sort of crostini. In the Summer, I serve the crostini with a bowl
of fresh tomatoes, basil & delicious olive oil. In the Winter, I
like something a bit heavier like a hot spinach dip (an oldie but a
I love how simple it seemed - ingredients and preparation. It has been our go-to snack this month. It is salty, sweet, tangy and the perfect thing to schmear on toast.