Once a month our small book club meets to discuss a novel one of has chosen earlier in the year, but in actuality, we spend much of the time catching up with what has been going on in each of our lives since the last time we met. Another feature of our gatherings are the sensational appetizers or desserts that we each prepare to whet the appetites — both literary and gustatory. This luscious Goat Cheese, Feta and Ricotta Dip with garlic, herbs and cherry tomatoes was made by our friend Joy, and was absolutely delicious. Baked for about half an hour at 350°F, the combination of the three cheeses were wonderfully balanced with a hint of minced garlic and fresh basil for extra flavour, complimented with warm bursts of sweetness from the tiny plum-shaped cherry tomatoes.
"You know you've read a good book when you turn the last page and feel a little as if you have lost a friend."
"Just as food is necessary to the life of the body,
so good books are necessary to the life of the soul"
"Books are the chocolate chips in the cookies of life"
Book Club Garlic Herb Tomato Goat Cheese, Feta & Ricotta Dip
Recipe courtesy of Joy Thomas
1 tbsp olive oil
1 cup ricotta
8 oz log goat cheese
3/4 cup crumbled feta
1 clove minced garlic
1/4 tsp salt
1 tsp lemon juice
1/4 cup freshly chopped basil
1/4 lb yellow cherry tomatoes
1/4 lb red cherry tomatoes
Toasted baguette or crackers for serving
Preheat oven to 350°F. Grease a round baking dish with butter or nonstick spray. In a large bowl, mix together the olive oil, ricotta, goat cheese, feta, garlic, salt, lemon juice, and basil. Use a spoon to combine as much as possible then stir in half of the tomatoes. Pour the mixture into the baking dish and top with the remaining tomatoes, cut side down. Bake, uncovered, for 30-40 minutes or until bubbly and slightly browned. Wait about 10 minutes before serving with toasted baguette or crackers.