Guacamole with plenty of cilantro, garlic, habanero and jalapeno peppers.
Tuscan white bean dip with roasted garlic and rosemary olive oil. I roasted garlic in a toaster oven with some rosemary and thyme, then blended it up with cannelini beans and the rosemary infused olive oil. Served it up with some bruschetta (which is pronounced BrusKEtta...none of that "shh" shit). Also, bruschetta can simply be toast rubbed with garlic...it doesn't have to have a bunch of stuff piled on it. It's a subset of a larger category of crostini. Right then...
I also made a cream cheese and chili dip and spinach and mushroom quesadillas.
1 comment:
I've been saying broos-keh-tah forever and some jackass waiter at the Carnelian Room had the audacity to say "you'll have the broo-sheh-tah then?" Jerk.
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