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.
“Caviar” d’Aubergine
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
Ingredients
Olive and Almond Tapenade
- 1 glass jar black olives pitted
- 2 tbsp Almond Butter
- 1 garlic clove
- olive oil
- 1/2 tsp sea salt
Goats Cheese and Basil Dip
- 1 soft Goat cheese
- 2 tbsp Mayonnaise
- 1 bunch fresh basil
- olive oil
- Salt
- lemon
- 1 handful pine nuts
Caviar d’Aubergine
- 2 eggplants (aubergine)
- olive oil
- 2 garlic cloves
- sea salt
Instructions
Olive and Almond Tapenade
- Put all the ingredients in a mixer and purée until smooth.
Goats Cheese and Basil Dip
- Again so easy. Just add everything into a blender, season with salt to taste and blend into a smooth cream. Add a little lemon to preserve the green of the basil and you’re ready to go.
Caviar d’Aubergine
- Roast the Aubgerines and the garlic in the oven for 30 minutes at 180 Celsius (350F), then turn it down to 140 (275F) degrees.
- When the Aubergines are nice and soft take them out and cut them in half.
- Use a spoon to scoop out the soft flesh into a plastic bowl and mash in the roasted garlic.
- Mix well and season with olive oil and salt et c’est tout!
Presentation
- Fill each of the dips into a nice bowl and serve with roasted ciabatta slices, breadsticks and some cut up raw vegetables such as carrots, pepper and cucumber.
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