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Pringles Dippers - Original flavour |
Take a Pringles Dipper and smear pesto over its surface. Fresh home-made pesto is ideal (pound olive oil, garlic, pine nuts, parmesan and plenty of basil); failing that, fresh delicatessen pesto will do nearly as well. Cut a slice of mozzarella about a third of the size of the Pringle and place it in the centre. Bake at 125 degrees Fahrenheit until the cheese is melted.
Cut a small slice of sun-dried tomato and pat it dry with a piece of kitchen towel to remove excess oil, to stop the finished Pringle from becoming unpleasantly oleaginous. Remove the Pringle from the heat and place the sun-dried tomato slice on top of the melted cheese, pressing down slightly to anchor it. Garnish with basil leaves and a twist of black pepper. Serve warm with a generous beaker of the warm south.
