Provençal Goat Cheese Dip

Serves 4 to 6

When I am in Provence my kitchen becomes filled with my favourite ingredients, including goat cheese, Nyonsais olives and Herbes de Provence. This delicious appetizer makes the most of the small jet-black olives from Nyons, but you can use another type of black Provençal olive.

2 garlic cloves, minced
½ cup fresh basil 120 ml
½ cup black olives from Provence 120 ml
½ cup sundried tomatoes in olive oil 120 ml
1 tsp Herbes de Provence 5 ml
2 T extra-virgin olive oil 30 ml
8 oz soft goat cheese log 224 g

Method

Preheat oven to 350º F (175 C).

Mince the garlic cloves and tear the basil leaves into small pieces. Prepare the olives by squashing them with the side of a broad knife to remove the pits, then chop. Drain the oil from the sundried tomatoes and chop into chunky pieces. Set aside.

In a small skillet, heat the olive oil at low and sauté the garlic at a low temperature. Stir in the Herbes de Provence. Do not let the garlic brown, but look for a light golden colour. Remove them from the heat and let them cool for about 10 minutes before combining with other ingredients.

In a small bowl, gently mix the basil, sundried tomatoes and cooked garlic. Let this stand for 15 minutes at room temperature to allow the flavours to blend.

Spread the goat cheese about 1-inch thick, into a small, shallow ceramic baking dish, like a small quiche dish. Pour the herb mixture over the goat cheese and spread evenly. Sprinkle with the chopped black olives.

Bake for less than 10 minutes. The dip should be just warm, be careful not to over bake or it will become too soft and the cheese will melt.

Just before serving drizzle with the remaining extra-virgin olive oil. Serve with baguette slicess.

Comments

[Delana]

This looks awesome. I'm just about to write a basil blog...I'll include a link to this as well.