The holidays are but a memory and we’re all back to our normal routines but we’re still seeing old and new friends whom we didn’t have time to see over the holidays. Wouldn’t it be nice to have a simple yet flavourful dip to offer? This garlic infused goat’s cheese was an hors d’œuvres I had about 12 years ago at an old friend’s place and it always makes the cut; when I realized I hadn’t posted a recipe for it on the blog, I thought 2015 is the time! It’s really so easy it’s not even a recipe but an inspiration, thinly sliced cloves of garlic with Extra Virgin Olive Oil, fresh aromatic basil leaves and tangy sun-dried tomatoes makes this absolutely irresistible. Mix it up and add some sun dried black olives instead of the sun dried tomatoes. The longer you allow the garlic slices to infuse the goat’s cheese the better and make sure you allow this dip to warm up to room temperature before you serve it. And for heaven’s sake, please don’t forget to count the garlic slices and make sure you remove every single one of them before serving because it could be a rude awakening for some poor soul.
Infused Goats Cheese
Makes about 1/2 cup of goats cheese dip
Ingredients:
- 4 cloves garlic sliced thinly (about 4-5 slices each, count the slices and take note)
- 1/4 tsp sea salt
- 5 basil leaves sliced thinly
- ~140 g goats cheese
- 2 tbsp EVOO
- 3 tbsp sun dried tomatoes in olive oil or chopped sun dried black olives
Directions:
- Spread the goats cheese into a resealable container. Spike the thinly sliced garlic into the goat’s cheese so it’s covering most of the cheese.
- Spread sliced basil over the cheese and poke them into the cheese. Sprinkle with salt and EVOO. Refrigerate at least 24 hours, longer is better.
- Before serving, transfer to a pretty plate and remove the garlic slices (this is why you count them). Dot with the sun dried tomatoes or chopped black olives.
- Allow the dip to come to room temperature to serve. Add more fresh basil, if you wish.
What an unusual way to eat goat cheese! Reminds me a bit of the way feta is sometimes treated… I love it! Thank you for inspiration.
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interesting way to make a cheese infussion…
i think this will be a great dip!!!
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Thank you kindly Dedy, it’s very tasty.
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What a beautiful and vibrant thought. I can’t wait to do this!
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Thanks SM, it’s so tasty, I’m sure you will love it.
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So simple but delicious! Imagine just putting little dollops of this special goat cheese dip on your salad.
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Adding it to salads is rather clever Bam, thanks for the suggestion, I’m definitely doing it next time.
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This looks so good, Eva. I’m a big fan of goat’s cheese and yes, it’s so handy to have something like this in your fridge so you can be ready for some last-minute guests. My husband now has to be dairy-free so I’m trying not to have anything like this in the fridge as he struggles with temptation! Perhaps I could just hide a small container of this at the very back of the fridge! xx
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Hi Charlie, I’m sorry that Drew has to be dairy free, hope it’s not for long, I couldn’t live without cheese! This also works if you freeze it.
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This looks absolutely blissful Eva! So much added flavour 😀
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Hi Lorraine, I only wish there was decent light for a presentation photo before we gobbled it all up!
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Just the kind of thing I like, Eva: easy and delicious.
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Hi Sharyn, thank you so much, it’s definitely a favourite over here.
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I only wish I liked goat cheese more than I do. I dont know why I am not a huge fan but I bet if I did it your way with the infused goat cheese than I would love it? I might have to give it a go
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Hi Jessica, my dear Mom didn’t care for it either, Kelly of Inspired Edibles suggested that Ricotta would also work well here, I hope you try it, it really is delicious.
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What a lovely dish! Tons of flavor, easy to make — just what I like. Thanks.
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Thank you kindly John, it really does pack a punch for such little effort.
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You know I love my goat cheese Eva! In fact I still use your tip about freezing it for later use. It has saved many a goat cheese package in our house now. This is a fabulous idea and one I will certainly be using when my friends are over next. They will love it too (if there’s any still out when they get here.) 🙂
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Hi Kristy, I know what you mean, it’s a delicious dip without all the fat and mayo that some dips have. I hope your friends like it too.
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This is a new way to prepare a cheese dip, it sounds perfectly yummy! I love that you still have company dropping by:D
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Hi Barbara, it’s a constant flurry of activity, I love that it infuses on its own.
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I bring some bread over and let’s lunch together! Love your infused goat cheese.
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Thank you kindly Angie, it’s a tasty dip but also makes a delicious topping on pizza too.
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I love having easy and delicious appetizer options like this one so I’m really happy you posted it. I can well imagine how the flavors come through beautifully following the infusion — and don’t you just love when that work is getting done in the fridge while you’re free to do other things with your hands and your time? magic :). I suspect I could use any soft cheese here… maybe ricotta too? Delightful, thanks Eva.
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Hi Kelly, I thought of this recipe when I read your beautiful ricotta dip recipe, I’m sure both versions would be very well received.
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Mmmm…this sound lovely and garlicky. I never thought about removing garlic from a dish before, but I see how this works.
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Hi Genie, the garlic is a little too pungent for my taste, but if you’re feeling experimental, go for it and leave it in, but make sure everyone has some!
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A great idea for a simple and elegant appetizer. I’m stealing it. 😉
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Happy New Year, BTW! I hope you, JT and your family and friends had wonderful holidays.
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Be my guest Betsy, it’s so easy it almost makes itself. Thank you for your lovely wishes, we did indeed have a beautiful holiday. Sadly our sickness free streak ended yesterday when JT came down with a flu.
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So sorry to hear that about JT, Eva. Hope he gets well soon!
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Mmmm
Your description of this dish is extra yummy and who can go wrong with Basil?
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No kidding Dana, basil just SCREAMS summer to me!
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What a great appetiser, Eva! I can see why you like it and we’re all going to like it soon. 🙂
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Thanks Maureen, it’s also quite delicious in the summer because the goats cheese becomes really soft when left at room temperature.
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I wouldn’t mind spreading this delicious goats cheese on some toasted bread! It is a great idea to infuse it with more flavour 😀
Cheers
Choc Chip Uru
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Thanks so much CCU, always a pleasure to read your comments.
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