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Posts Tagged ‘sun-dried tomatoes’

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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I have a confession to make: I’m in love and it’s not JT. It’s really not as bad as it sounds, my love affair is with a certain Indian. OK. I’ll ‘fess up, it’s Naan. There. I’m in love with Naan. The bread, silly! I’m embarrassed to admit how many times I’ve made this recipe but suffice it to say it’s double digits! About the same time that Maria over at a-boleyn live journal made our delicious naan recipe into a gorgeous pizza, I had the same idea (yes, I blog well in advance!). So on the day the world should have ended (again) I made a naan pizza for dinner. What a way to go!

It’s basically whatever you have in the fridge, our ingredients were goats cheese infused with garlic and EVOO, torn prosciutto, sun-dried tomatoes in EVOO and chopped spinach topped with shaved parmesan cheese. What more can you want?

Why Naan? I usually like my pizza crust super thin and crispy, what the naan brought to the table (pardon the pun) is a bit more bite and a lot of chewiness. Delicious chewy goodness. Need. I. Say. More. ?.

A slightly chewy crust made delicious by garlic infused goats cheese

A slightly chewy crust made delicious by garlic infused goats cheese

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