This is without a doubt the best use of sun-dried tomatoes I have ever had and a great example of the sum being more than its parts. When Sarah first told me about this dip, I was skeptical because I never really loved sun-dried tomatoes. However, ever since she gave me the recipe, I have been making and remaking this dip, with total enjoyment. Try it as well as a filling for omelets or a topping for burgers.
Makes about 2 cups.
½ cup sun-dried tomatoes
½ cup boiling water
¼ cup olive oil
1 to 2 garlic cloves, to your taste, minced
1 log goat cheese (10 to 12 ounces)
Kosher salt to taste
Finely chopped fresh basil leaves for garnish (optional)
1. Place the tomatoes in a small heatproof bowl and cover with the boiling water. Let stand until softened, 8 to 15 minutes, depending on the hardness of the tomatoes. Drain and return to the bowl. Add the olive oil and garlic, cover, and refrigerate for 2 to 3 days to the let the flavors develop.
2. Add the goat cheese and mash with a fork. Season with salt. Transfer to a serving bowl and serve immediately, garnished with basil, if desired, or cover and refrigerate for up to 1 week. If refrigerated, let soften a bit before serving, if desired.
Sarah says, “I like to spread this on the fat end of endive leaves and arrange them around a plate of radishes. It’s good with chilled asparagus spears, too.” I like it on triangles of thinly sliced black bread.
From Party Dips! 50 Zippy, Zesty, Spicy, Savory, Tasty, Tempting Dips (The Harvard Common Press, 2004)