Sundried Tomato-Basil Hors d’oeuvre

by Marc Golick on October 16, 2012

Sparkling Sundried Tomato-Basil Hors d’oeuvre
Yield: 1 cup

¼ cup Sparking Wine Vinegar
½ cup Sundried Tomatoes- minced + 1 Tablespoon oil from the jar
¼ cup Basil Extra Virgin Olive Oil
1 pinch Herbs de Provence
1 pinch Organic Grey Sea Salt
1 pinch Fresh Cracked Black Pepper

Whisk all ingredients together.

*Drizzle over organic baby greens with crumbled goat cheese and toasted pine nuts, use as a dip for breads, or as a quick marinade for grilled chicken. Get creative and try it over your favorite grilled vegetables. Puree the mixture in a blender to create a unique dip for poached or grilled artichokes.

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