Fondue is a revamped with garlic, fresh basil and sun dried tomatoes. The luscious Havarti cheese is scooped up by garlic and herb croutons and apples.
This is the season for the last of the Spring asparagus, the delightful fragrance of chives, mint, chervil and tarragon filling the air to season your dishes.
While you’re puttering around your house this weekend, tuck a pan of tomatoes in the oven, come back several hours later, and have a peak. They will add a whole new dimension of flavour to your appetizer