Julie
Creamy Goat Cheese Dip with Warm Olives
4 servings
份量10 minutes
活動時間30 minutes
總時間食材
1 baguette, cut into 1/2 inch pieces
olive oil
250-300 g softened plain goat cheese
2 tbsp plain Greek yogurt
1 tbsp olive oil
1/2 cup softened plain cream cheese
pinch of salt
2 tbsp olive oil
2 large garlic cloves, sliced thin
1/2 tsp cumin seeds
1 1/2 cups pitted green olives, halved
1/4 tsp chili flakes
2 lemon peel pieces (2 inch pieces)
2 orange peel pieces (2 inch pieces)
1 lemon wedge
2 tbsp chopped pistachios
3 tbsp pomegranate seeds
zest of half an orange
步驟
Make the crostini: Preheat the oven to 400F, cut the baguette into slices and brush each side with a bit of olive oil. Bake for 5-7 minutes per side, until crisp. Set aside.
Make the whipped goat cheese dip: To a food processor add the goat cheese, cream cheese, yogurt, olive oil and pinch of salt. Blend on high until smooth and very creamy, 3-5 minutes. Set aside.
Make the warm olives: Add a piece of paper towel to a small plate and set aside. To a small-medium pot add 2 tbsp olive oil and turn to medium heat. When warm, add the sliced garlic and cook, stirring occasionally until the garlic is browned - turn the heat off and use a slotted spoon to spoon the garlic out onto a paper towel lined plate.Keep the oil in the pot and turn back to medium heat. Add the cumin seeds and cook for 1-2 minutes until fragrant. Then add the olives, chili flakes, lemon peels, orange peels and cook for 3-5 minutes, stirring often, to warm the olives through. Finish with squeezing the juice from a lemon wedge over top and stir once more. Set aside.
Assemble the dip: Spread the whipped goat cheese in a low bowl or on a low plate. Top with the olives mixture (remove the large lemon and orange peel pieces). Garnish with the crispy garlic, pistachios and pomegranate seeds. Serve with crostini and enjoy!
營養
每份大小
-
卡路里
369 kcal
總脂肪
27.8 g
飽和脂肪
11.8 g
不飽和脂肪
14.2 g
反式脂肪
-
膽固醇
39.5 mg
鈉
509.2 mg
總碳水化合物
20.2 g
膳食纖維
2.6 g
總糖
2.4 g
蛋白質
13.3 g
4 servings
份量10 minutes
活動時間30 minutes
總時間