I like making snack collections. It’s not about each individual snack as it is about the collection as a whole. Think of it as digestive ADD.
Today’s group of snacks consists of cucumber pickles, smoked salmon and small crispy toasts that I made by drizzling olive oil and sprinkling salt and rosemary over thinly sliced sourdough bread before sticking them in the toaster oven.
The final snack components are dates stuffed with plain goat cheese and sliced almonds. It’s a fine grouping to tide me over until dinner.