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Tomato, goat's cheese and grilled pine nut dipping sauce

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100 g fresh goat's cheese
1 sachet of MAGGI Sveltesse Provençale dehydrated soup mix
100 g of fat-free fromage blanc
100 ml of unsweetened concentrated milk
30 g of slow-roasted tomatoes
1 soupspoon of pine nuts
1 soupspoon of fresh chopped basil



1 stove
1 pan
1 scissors 

Tomato, goat's cheese and grilled pine nut dipping sauce

1. Grill the pine nuts in a frying pan without any fat. Crush coarsely. Warm the concentrated milk on a low heat in a small saucepan. Add the contents of the dehydrated soup sachet 2. Stir in the goat's cheese and the pine nuts. Leave to cool. 3. Mix in the fromage blanc and the chopped tomatoes; leave to chill for 30 minutes. 4. Add the chopped basil and serve. Tip: This sauce can be enjoyed as an aperitif with vegetable sticks (carrot, cucumber) or cauliflower florets.

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