Recipes
Mary McCartney’s Bloody Mary Dip With Focaccia Skewers
Makes 6 servings
Ingredients
for the dip
- 14 ounces (400 grams) tomato passata
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon tomato paste
- 1 tablespoon balsamic vinegar
- 1 tablespoon Worcestershire sauce (vegan, no anchovies)
- ½ teaspoon celery salt
- 2 ounces vodka, optional
- Dash of hot sauce, such as Tabasco, to taste
for the Focaccia skewers
- 20 cocktail skewers
- 20 small pimento-stuffed green olives
- 3 sticks celery, strings peeled away and cut into ½ inch pieces
- 6 ounces good-quality store-bought focaccia, cut into ½ inch cubes
method
- For the dip: Put the tomato passata, oil, tomato paste, vinegar, Worcestershire, celery salt, vodka if using and hot sauce into a medium sauté pan or saucepan over medium heat and simmer until warmed through, about 5 minutes.
- For the focaccia skewers: Meanwhile, thread an olive, piece of celery, and cube of focaccia onto each cocktail skewer.
- Pour the dip into a serving bowl, place it on a board, and arrange the dipping skewers next to it. The dip can be served warm or at room temperature.
