Salsa de calabaza butternut y granada
Raciones
1 9-oz. serving
Tiempo de preparación
5 minutos
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Ingredientes
- 2 ct. Garlic Naan Flatbread
- 6 oz. Recipe: Butternut Squash Pomegranate Dip
- ¼ oz. Primo Gusto Extra Virgin Olive Oil
- ½ oz. Apricot Preserves
- ¼ oz. Pomegranate
- ¼ oz. Gordon Choice Walnuts
- ¼ tsp. Trade East Hulled Sesame Seeds
- 1 ct. Markon Lime, zested
- 1 ct. Markon Mint Leaves
Preparación de la receta
- Grill the naan on a char-grill or flat top to warm it through. Cut each piece in half and reserve.
- Add 6 oz. of squash dip to a serving plate, making a well in the dip.
- Drizzle with extra virgin olive oil.
- Spoon apricot preserves onto the plate, followed by the pomegranate and toasted walnuts.
- Garnish with white hulled sesame seeds, fresh lime zest and hand-torn mint.
- Place the naan next to the dip and serve.
Esta receta apareció originalmente en el Gordon Food Service Foodscape publicación.
