When we speak about ajvar, there is a story frequently told about the thieves who decided to call off the planned „operation”, when they realised that the people in the house obviously were not planning to go to bad to sleep. The decision was inevitable when the one who did the reconnaissance told them: “Let’s reschedule for another day. They are eating, bread, ajvar and white cheese”. That’s the ajvar you are dealing with here. Take it in a quiet corner and let it tell you a story, to develop your monologue: “This ajvar is just right … The way it should be … just from peppers…”. You get it. There is only one thing missing. Good bread! And some white cheese. And yogurt! You open the jar and you want to sail away in the aroma. As if it was just poured in from the pot, this evening, on the second day of the family get-together for cooking ajvar. That well known taste … “Both old and homemade”, somebody that just joined you at the table adds.
You could start with the classic combination: spread on a fresh crunchy piece of bread with some white cheese and yogurt. If you want something different, start experimenting. With kachamak (maize porridge). On a toasted bread – like a bruschetta, a hot sandwich. With some crackers or tortilla chips – easy to serve. Let the thieves die waiting!