Like many people, I've been pre-occupied with getting ready for Thanksgiving. This year I'm not making the traditional meal with turkey and mashed potatoes. Instead, I'm serving shrimp and crab file' gumbo. There won't be many side dishes. No one in my family would eat them, because they take up valuable stomach space from the gumbo. But, I did make a terrific appetizer that was so good, I had to talk myself down from eating it all up right after I made it. This sun-dried tomato dip is absolutely fabulous. Upon tasting it, my friend Nancy exclaimed, "It's like Italian flavors exploding in your mouth!" It's perfect paired with the herb pita crips. As the herbs are quite pronounced here, this makes a perfect dish for Weekend Herb Blogging, which was created by the fabulous Kalyn at Kalyn's Kitchen. The delightful Truffle at What's on My Plate is hosting WHB this week.
This is a recipe where you can use whatever herbs you like. I used oregano, dill, and thyme, but decided the latter was my favorite. It was perfect on the pita strips. I prefer fresh thyme, whcih I used here, but the dried variety is very good too.
Happy Thanksgiving Everyone!!!!
Herb Pita Crisps
(From Canapes by Eric Truille & Victoria Bashford-Snell)
2 garlic cloves minced
6 Tablespoons olive oil
4 pita breads, (I used white and whole wheat)
2 Tablespoons each of fresh thyme and dill, finely chopped
Kosher or sea salt
Preheat oven to 350 F or 180C. Mix the garlic and oil together. Cut or slice the pita breads into strips and seperate each strip into two pieces, brush with the garlic oil and sprinkle with the salt and herbs. Place on a baking sheet and bake for about 7-15 minutes. Check on them as they bake and take them out when they are golden brown. Store in an air tight container.
Sun-Dried Tomato and Cannellini Bean Dip
From Canapes by Eric Truille & Victoria Bashford-Snell)
1 14 oz. can of cannellini beans drained
8 sun-dried tomatoes packed in oil, drained
1-2 cloves garlic, chopped
1 teaspoon fresh oregano, chopped
4 Tablespoons olive oil
2 Tablespoons red wine vinegar
1/4 cup or more water
salt and pepper
Place all the ingredients in a food processor and pulse until it's smooth. Add more water if it's too thick. Adjust the seasoning.