Whipped Goat Cheese and Calabrian Chile Oil Dip
Foto: Half Baked Harvest
Bahan-bahan
- 1/2 cup extra-virgin olive oil
- 1 to 3 tablespoons crushed Calabrian chile peppers, to taste
- 14 g arlic cloves, peeled
- leaves from 4 sprigs fresh thyme
- leaves from 2 sprigs fresh oregano
- 1 teaspoon freshly ground black pepper
- Fine pink Himalayan salt
- 10 ounces goat cheese, at room temperature
- 4 ounces cream cheese, at room temperature
- 2 teaspoons honey
- Fine pink Himalayan salt
- basil leaves, for serving
- crunchy vegetables/crackers/bread, for serving
Langkah-langkah
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1. Make the oil. Preheat the oven to 400°F.2. In a small baking dish, combine the olive oil, Calabrian chile peppers, garlic, thyme, oregano, black pepper, and a pinch of salt. Bake until the garlic is golden and the oil s sizzling, about 20 minutes. Remove from the oven and let cool slightly, then use a slotted spoon to transfer the garlic to a cutting board. Finely chop or mash the garlic and stir it into the oil.3. Meanwhile, make the whipped goat cheese. In a food processor, combine the goat cheese, cream cheese, and honey. Pulse until smooth and creamy, 1 to 2 minutes stopping a few times to scrape the sides of the bowl a flexible spatula. Taste and season with salt.4. Spoon the goat cheese into a serving bowl, then c over the Calabrian chile oil. Top with basil and serve bread, crackers, and/or vegetables for scooping.
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