Anatomy of a Summer Cheese Plate
There’s a sweet spot in a summer’s day as afternoon slips into evening. It’s in this unfussy slip of time that summer entertaining was made for—outside, with friends, enjoying the weather. Dinner can ...
Inspired by the artichoke and sun-dried tomato pâté served at Paradise Pantry.
Ingredients
SERVINGS: 1 Cup(s)
- ⅔ cup creamy goat cheese
- ⅓ cup light cream cheese
- ⅓ cup marinated artichoke hearts, chopped, blotted with a paper towel to remove excess oil
- 2 tablespoons sun-dried tomatoes (not packed in oil), chopped
- 2 tablespoons basil, cut into thin strips
- ½ teaspoon orange zest
- Salt to taste
Preparation
Mix first 4 ingredients in a bowl. Add basil, zest and salt. Mix just until blended.
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