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Posts Tagged ‘black olives’

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:

  1. 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.
  2. 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.
  3. 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.
  4. Allow the dip to come to room temperature to serve. Add more fresh basil, if you wish.

    This is the infusing process, the sun dried tomatoes or black olives are added just before serving.

    This is the infusing process, the sun dried tomatoes or black olives are added just before serving.

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We had the most splendid weather on the day JT had my birthday party, not humid at all and it was beautifully sunny. Even though it was a wonderful temperature I decided not to serve any warm or hot appetizers, keeping the house even cooler! When I saw a version of this tasty mediterranean dip over on Karen’s blog (Back Road Journal) I knew I had to include it in my party food repertoire! We served it with papadums and Gluten Free crackers. The next day we had it for dinner with a little goats cheese, very tasty indeed.

Tapinade_0547

A slightly salty treat

An easy dip to make and delicious to eat!

Tapenade on toasts_0555

Tapenade in Action!

Black Olive Tapenade

Ingredients:

  • 1/2 cup pitted Kalamata Olives
  • 1 tbsp capers
  • 1 anchovy fillet
  • 1-2 cloves garlic, finely chopped
  • 1/4 cup finely chopped parsley
  • 1-2 tbsp EVOO

Directions:

  1. Add everything but the parsley to a small chopper and pulse until you achieve the desired consistency.
  2. Gently fold in the chopped parsley.
  3. Serve at room temperature.

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