Brie and Sun-Dried Tomato Dip
I didn’t have a smoothie for breakfast this morning. It’s sort of freaking me out. I’ve been drinking smoothies almost non-stop since I bought my beloved Vitamix, but I didn’t get a chance to go to the store yesterday.
I dug around in the fridge [the actual one in the kitchen] and the pantry this morning in a mild panic. I’m pretty sure I was growing hungrier by the minute, as if that’s fair. Thanks body. Thanks for helping me out by thinking you’re going to starve. I found enough stuff to make the most boring oatmeal of all time, but I’m eating that for lunch. That’s kind of overkill, right?
I ended up reheating a chunk of black bread that was still in the freezer since January. This is why I don’t freeze things. I completely forget about them for 10 months. It was freezer burn free much to my surprise, and really, really good, too. A chunk of that, a couple small slices of Parmesan cheese, and a few Kalamata olives. How European. Ha. It’s been about two hours and I’m not starving…yet. I still feel weird without a smoothie. Security blanket much? That and I keep tasting Kalamata olives. Pairs perfect with mediocre office coffee, right?
This dip isn’t really about making anything. It’s about stirring things together. Perfect for when you’re running out the door to a friend’s house to watch a game. I do love an excuse to buy a baguette.
- 5-6oz brie, allow to warm to room temperature
- 2-3 tablespoons sun-dried tomato tapenade [you can make your own, but I bought some]
- 4-5 fresh basil leaves, chopped
Cut off as much of the rind on the brie as possible. Mix the now soft cheese into your serving container. I like to get it to a soft pliable consistency before adding the tapenade. It spreads better that way. Add the tapenade and chopped basil. Stir well. It keeps well in the fridge, but allow to come to room temperature before serving. It’s soft and spreadable that way. Perfect for that baguette!