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 the parts. When Sarah first told me about this dip I was skeptical because I never really loved sundried tomatoes to begin with and ate too many of them in the 80’s, which was practically unavoidable. However, ever since she gave me the recipe, I have been making and remaking this dip.
The first time I made it, I forgot the salt and thought it was great but then later when I added it, was amazed at how it made the flavors pop.
Sarah says, “I like to spread it on the fat end of the endive leaves and serve around a plate of radishes. Its good with chilled asparagus too……” Omelets, burgers and thinly sliced black bread also benefit.
- ½ cup sundried tomatoes
- ½ cup boiling water
- 4 tablespoons olive oil
- 1- 2 garlic cloves, minced
- 1 log goat cheese (about 8 inches long)
- Kosher salt
- Finely chopped fresh basil leaves, for garnish (optional)
- Place the tomatoes in a small bowl and cover with boiling water. Let stand until softened, about 8 – 15 minutes, depending on the hardness of the tomatoes. Drain and return to the bowl. Add the olive oil and garlic. Cover and set aside 2- 3 days.
- Add the goat cheese and mash with a fork. Add salt to taste. Serve immediately or cover and refrigerate up to one week. Garnish with basil.