Serve with Ruffwing Farms’ signature and most popular cheese, Tuemma, a soft-ripened pasteurized sheep’s milk cheese made fresh weekly.
- 2/3 cup sun-dried tomatoes (packed in oil), roughly chopped
- 1/2 cup pitted Kalamata olives, roughly chopped
- 1/4 cup fresh basil, roughly chopped
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- 2 teaspoons lemon juice
Combine all of the ingredients in a food processor or blender until a chunky paste forms. Serve with crackers and Ruffwing Farm’s Tuemma cheese.
Photo by Allison McAdams