Goat Cheese and Sun Dried Tomato Spread
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Here's something you probably don't know about me: I love football. And I actually know quite a lot about the game (just ask my husband). No, I can't name all the positions of all the players out on the field, but I know enough to enjoy the sport.
Which is why I'm so happy it's fall. Football season is just about my favorite season of the year. Go Bears! Oh, and go Falcons too! And go Thunder while I'm at it.
So yesterday, when Boo Mama announced that she was hosting a blog carnival that involved dip (which I also happen to love) that you can use at your next football party, I was all over it. (Except that this morning got away from me what with all the glorious weather we're having and so I felt like I should walk the dog and ride my bike and work out and cut the grass. And now here we are, it's after lunch, and I'm just sitting down to give you my yummy recipe, and don't you just know I'll be, like, number 600 on her list and nobody will get over here to read about goat cheese and sun dried tomatoes.)
Oh well. Those of you who actually do make it over here should really give this a try. It only takes five ingredients and it is SO GOOD ifIdosaysomyself.
Oh well. Those of you who actually do make it over here should really give this a try. It only takes five ingredients and it is SO GOOD ifIdosaysomyself.
Goat Cheese and Sun Dried Tomato Spread
1 package goat cheese
1/2 jar sun dried tomatoes
1 clove garlic
1/4 C. pine nuts, toasted
1-2 T. olive oil
Leave goat cheese on the counter for about 30 minutes, just to soften a bit. Spread cheese in the bottom of a small baking dish.
Place sun dried tomatoes, garlic, and pine nuts in a food processor and blend just a few pulses (you don't want it too smooth). Add enough olive oil to make it spreadable, then pulse a couple more times.
Spread tomato mixture on top of goat cheese. Bake in a 350 degree oven for 20-30 minutes, until bubbly.
Serve with crackers. Devour.
Note: to toast pine nuts, simply place them in a dry frying pan over medium heat, stirring occasionally. When you can start to smell them and you see they are turning just a little bit brown, remove to waxed paper placed on the counter and allow to cool. Be careful! These little babies burn very easily, and then they taste bitter. You don't want that.
