Last night we hosted a dinner party for some of my husband’s colleagues. It was hot so we wanted to keep things simple and not turn on the oven. My husband grilled fish and vegetables.
I took care of making appetizers. I made two dips to go with crostini. Both went over well. The pea dip comes together quickly. Serve it cold. It also makes a delicious and visually appealing sauce over grilled wild salmon. The Boursin cheese is delicious and my daughter’s favorite. Make it a day or two ahead to allow the flavors to develop. Bring cheese to room temperature before serving so it is easy to spread, Some people even mixed the two dips together to make a creamy pea dip. I have recently begun using Aleppo pepper. I love the clean citrusy flavor. I order it from Penzy’s spice catalogue. Enjoy!
Basil Mint Pea Puree
2 (10 oz.) pkgs. frozen petite peas, defrosted
5 cloves garlic, chopped
1/3 c. Extra virgin olive oil
1/4 c. freshly grated Parmesan cheese
1 Tbsp. fresh chopped mint
1 1/2-2 Tbsp. fresh chopped basil
2 pinches Aleppo Pepper
1/4 tsp. grated lemon zest
Salt and pepper to taste
Combine all ingredients in the food processor and pulse until smooth. You may need more oil. Adjust seasonings to your taste. Chill. Serve cold with crostini. Serves 20.
Boursin Cheese – Adapted from Food.com
1 c. unsalted butter, room temperature
2 (8 oz.) bricks full fat cream cheese, room temperature
2 garlic cloves, chopped
3-4 Tbsp. freshly grated parmesan cheese
1 tsp. dried dill
1/2 tsp. dried marjoram
1/2 tsp. dried basil
1/2 tsp. dried parsley
1/4 tsp. dried thyme
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/8 tsp. onion powder
1/8 tsp. garlic powder
In a food processor combine butter and cheese and process until smooth. Add garlic and cheese. Pulse to fully incorporate. Add the remaining ingredients. Pulse until smooth. Pour into container. Place some plastic wrap over the surface so it doesn’t dry out. Cover with a lid. Bring to room temperature before serving. Serves 20.