Layered Pesto, Mushroom and Goat Cheese Bruschetta Dip
Bottom Layer – Basil Pesto
2 cups loosely packed fresh basil leaves
1 cup grated Parmesan cheese
2/3 cup olive oil
1⁄4 cup walnuts or pine nuts
2 garlic cloves
3tbsp. cold water
1tbsp. lemon juice
Process all ingredients in a food processor until smooth, stopping to scrape down sides as needed.
Middle Layer – mushrooms and shallots
1⁄4 cup olive oil
1 small shallot, minced
1 clove garlic, minced
10oz. fresh mushrooms, trimmed, chopped Salt & Pepper
2tbsp. fresh parsley, chopped
2tbsp. lemon juice
Heat 2tbsp oil in skillet over medium heat. Sauté shallot until softened, about 3 minutes. Add garlic; sauté 30 seconds. Add mushrooms, season with salt and pepper and increase heat to high. Cook, stirring occasionally, until mushrooms are tender and most of liquid had evaporated about 7 minutes. Remove from heat; stir in parsley and lemon juice. Season with additional salt and pepper, if desired. Let cool before layering.
6oz. goat cheese crumbles
2tbsp. balsamic vinegar reduction
In small casserole dish, spread pesto on bottom, sprinkle mushroom mixture evenly over pesto, crumble goat cheese on top of mushroom mixture and drizzle balsamic glaze over the top. Serve with toasty bread or pretzel crackers.
Caramelized onion and Roasted Garlic Hummus
1 head of garlic
3 tablespoons plus 1 teaspoon olive oil, divided
1 large onion, thinly sliced
One 14-ounce can chickpeas, drained and rinsed (about 2 cups)
1/2 cup plus 2 tablespoons tahini, optional
2 tablespoons fresh lemon juice (from about 1/2 a lemon)
3/4 teaspoon salt, or to taste
2 to 4 tablespoons water
Preheat the oven to 350°. Cut the top off the head of garlic, just enough to expose the cloves. Place cut-side up on a baking tray and drizzle with 1 teaspoon of the extra virgin olive oil. Bake in the oven for 20-30 minutes, or until the garlic is soft. Remove from the oven and let cool completely. Once cool enough to handle squeeze out each clove of garlic. While the garlic is roasting, add the onion and 1 tablespoon of olive oil to a medium saucepan over medium high heat. Cook, stirring frequently until the onion starts to brown then reduce the heat to low. Continue to cook, stirring frequently, until the onion is very soft and a medium brown color, about 15 minutes. Add half the garlic, the caramelized onion, chickpeas, 2 tablespoons of olive oil, lemon juice and salt to a food processor or high-powered blender. Pulse until everything is combined; then add water and/or oil 1 tablespoon at a time, until the hummus is a smooth, thick and spreadable consistency. Taste the hummus and add the remaining roasted garlic if desired. The full head of garlic will give you hummus that is very flavorful and a little spicy. Taste and add more salt if necessary.