So last spring, a bunch of friends came by for a meal based entirely around things that you could dip bread into. It was fantastical! I wrote about it back then on my recipe blog, but since I’m working on phasing that site out, I wanted to document it over here!
Bread Party Fare: roasted garlic topped with black sesame seeds and minced scallion
Liz and I came across a recipe for roasted shallots and it gave us an idea. Here is the idea: What if we based an entire meal around dipping bread into things??? I hate to just blatantly brag on us, but…we’re geniuses! This dinner was amazing!
We picked up a loaf of Olive Boule and a package of Nan at the farmers market along with tons of roasted garlic and the makings of pesto. The pesto was my contribution, and the approximate recipe is below! We served Liz’s roasted garlic topped with black sesame seeds and minced scallion.
We also had garlic flatbread and herb Mary’s Gone Crackers, which are totally delicious!
Brian and Kip brought curried lentil dip and the most amazing bruschetta! Kip’s bruschetta had mushrooms, roasted peppers, onions and vegan aioli on it. Out of control!
In conclusion, this is definitely happening again. Now, here’s the approximate pesto recipe:
Approximate Pesto
2 bunches of basil
a few handfuls of pine nuts
at least 4 cloves roasted garlic (I think I used 5)
1/3 – 1/2c nutritional yeast
1t sea salt
1/2t white pepper
1c olive oil
If your food processor is big enough, toss everything in and blend it up! If not, you might have to do it in batches. Either way, once everything is all blended, you’re ready to serve! I’d definitely recommend serving at room temperature. This works as a dip for bread or crackers or on top of hot pasta! Or really….anywhere! Pesto potato salad, anyone?
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That might be the best idea for a dinner party ever!
We should make it happen again! It was really fun.