The food and ingredients that you can find in Italy are fabulous. If you love to cook, there is certainly a lot here to inspire!
My friend Sarah is an amazing chef. She also has absolutely the best story, hands down – she made dinner for Julia Child once. I don’t think you can get higher praise than that! (It also beats my story of making dinner for (and with) Mark McEwen by a wide margin!)
Sarah makes this delicious goat cheese’s dip with pesto, sundried tomatoes, and pinenuts.The dip is white, green and red, so it has a real Italian feel to it and is quite festive! I added lemon to the recipe because I love lemon and let’s face it, lemon just makes everything better. This dish is super easy to make and people love it. It is a simple appetizer for a party if you have unexpected guests, and leftovers are great for breakfast!
Prep time: 10 minutes, Serves: 1 cup
What you need:
- 150 g goats cheese
- 3 tbsp prepared pesto (you can find this at the grocery store)
- 4 – 5 sundried tomatoes, finely diced
- 2 tbsp pinenuts, toasted
- 11/2 tsp lemon zest
- 1 tsp fresh lemon juice
What you do:
- Mix the goats cheese with the lemon zest and lemon juice,
- Put mixture in the bottom of your serving dish
- Top with pesto (make sure you give your pesto a good stir first)
- Top with finely minced sundried tomatoes
- Top with toasted pinenuts
- Refrigerate until ready to serve
Serve with crackers or bread.
