Directions:

1. Place all ingredients into a food processor and whiz everything together on the pulse setting until it is almost smooth.
2. Taste and adjust the seasoning as necessary.
3. Spoon into a small bowl and serve with warm bruschetta.

Tip: To make bruschetta, lay 12 thin slices ciabatta bread in a single layer on a baking sheet. Drizzle with Filippo Berio Extra Virgin Olive Oil and bake at 400°F (200°C) for about 5 minutes, turning once until golden on both sides. Rub a halved clove of garlic all over the crisp bread and serve warm.

Recipe courtesy of Filippo Berio

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