Tomato-Garlic-Chevre Dip-Type-Thing
This was thrown together from stuff in my fridge, and then got very good reviews, so a) quantities are very approximate, and b) I haven't had a chance to tinker with and refine the recipe yet.
- A little less than 1/2 pint reconstituted or marinated sun-dried tomatoes
- One small head of garlic (about eight cloves)
- A tablespoons of fresh rosemary
- 1/2 teaspoon of salt
- a couple oz olive oil
- 10 oz plain chevre
- 4 oz feta
- 3 oz sunflower seeds or pignoli
Pulse tomatoes, garlic, rosemary, salt, and a little of the olive oil in a food processor for about ten seconds.
Combine in a bowl with the cheeses and sunflower seeds, and mash with a fork, adding the olive oil a little at a time until the texture is smooth rather than crumbly.
Serve with crackers or toasted bagels.
