Three Dips Perfect for Summertime Entertaining
There is nothing like summer for easy, unfussy entertaining. These three dips – olive tapenade, a goat cheese version and a caviar of aubergine – are Mirabeau Wine adaptations of Provencal classics.
Provence is often called a cold country with a hot sun because as soon as the sun’s down you will feel too cold to stay outside for very long. At last the days are now long and warm enough to really start entertaining outside during the evenings. Rosé is the perfect partner to alfresco lunching and dining and summer dips are as important in Provence as they are back home.
Olive and Almond Tapenade
Tapenade is the lifeblood of easy entertaining in Provence, this one is nice and easy on the palate as I leave out the usual anchovies and capers so that the almond flavour doesn’t get drowned out.
Goats cheese and Basil Dip
This dip is dead easy to make, combining goat cheese, one of the samples of Provence, and fresh basil.
This dip is almost a spread, using local aubergine (eggplant) in season.
Bon appétit from the Mirabeau kitchen!
Olive Tapenade, Caviar d'Aubergine and Goat Cheese and Basil Dips
These three dips include classic ingredients from Provence. Each one is very easy to make, all you need (besides the ingredients) is a blender.