Sometimes I come upon recipes in unusual ways. This recipe for Goat Cheese, Herb and Sun Dried Tomato Dip was a tasting item at a deli I was in about a year ago. It was oh, so yummy! I grabbed the recipe, threw it in my kitchen drawer where I keep odds and ends of papers and didn’t find it again until today. (It’s looking a little worse for wear :)
Preparation for this dip can be done ahead of time and assembled very quickly and it only requires a couple of minutes in the microwave. Would be a great dip to take to a party.
So I can rid myself of this paper, I’m going to document this recipe here (for safe-keeping) and add it on the list of things to make over the holidays.
Goat Cheese, Herb and Sun Dried Tomato Dip
Summary: The flavours in this this dip are great. Serve with a crusty baguette.
- 2 300g. logs of Goat Cheese
- 2 cloves minced, roasted garlic (*see quick roast garlic tip below)
- 1 cup rough chopped fresh Cilantro
- 1 cup rough chopped fresh Basil
- Extra Virgin Olive Oil (or Avocado Oil, it you happen to have that around)
- Salt and Pepper
- 1/4 cup rough chopped Sun Dried Tomato (reconstituted by soaking in water for one hour, drain)
- 1/4 cup rough chopped Black Olives
- *Quick Roast Garlic Method – add garlic to skillet and cover slightly with olive oil. Leave it to saute at very, very low temperature. Do not let it become any darker than a pale blond colour. (about 10 minutes). Let cool before combining with other ingredients or it will burn the cilantro and basil and result in a bitter taste.
- 1. In a bowl, mix cilantro, basil, sun dried tomato and garlic. Pour enough olive oil to just cover the dry mix. Add salt and pepper to taste. Let stand for a minimum of 20 to 30 minutes at room temperature.
- 2. Spread Goat Cheese into a glass pie plate (or other shallow, microwave-proof serving platter) approximately 1 inch thick. Pour herb mixture over Goat Cheese and spread evenly. Sprinkle with chopped black olive and extra basil and/or sun dried tomato for presentation.
- 3. Microwave on high for 2-3 minutes. Let stand for 10 minutes.
- Serve with pita, baguette or other crusty bread. The dry mixture can be made one day ahead and left to soak in the oil. This will allow the flavours to come out more. If you have leftovers (highly unlikely, but if you do), it can be added to warm pasta or spoon over hot mashed potatoes.
Prep time: 20 min | Cook time: 10 min | Total time: 30 min
Number of servings (yield): 8