I think if Laura, from Mother Would Know lived near me; we would be friends. Truly. She loves Mark Bittman (how can you not love that man) and is all about. She’s a self taught (and some from family) cook and loves to try new things in her kitchen. What’s not to love about that!
For The Secret Recipe Club this month I picked a really simple appetizer. In fact, I had everything I needed already at home. Basil (in a potted plant outside), goat cheese (I always have that), sun dried tomatoes (amazing in salads), olive oil and crackers. How easy is that?
In one of those marathon conversations with my friend and neighbor we managed to polish this entire bowl of dip off. I am not going to lie, the dogs may have had a bite or two (and the pig). This is the ultimate summer entertaining dish and so darn easy. Vegetarian friends, gluten free friends (if you use gluten free crackers or just veggies) and is incredibly delicious.
The fresh basil makes this amazing and I happened to have a herbed goat cheese at the house. Just pour the olive oil, basil an sundried tomato mixture over the goat cheese and you have an appetizer people think is fancy but took you 19 minutes.
- 10-12 basil leaves, cut into ribbons (chiffonade)
- Sun Dried Tomatoes Packed in Oil, chopped
- 2 cloves garlic, minced
- ¼ cup olive oil
- Salt & pepper to taste
- 3 ounces goat cheese
- Cracker or Veggies to serve
- In a large bowl mix basil, sundried tomatoes, garlic, olive oil and salt/pepper
- Pour over goat cheese and serve!
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