Happy Super Bowl Sunday to you, happy snack day to me, and happy birthday to Sonja of A Couple Cooks! Today, I’m popping in to share a delicious appetizer from Sonja and her husband Alex’s new cookbook, Pretty Simple Cooking. This baked goat cheese dip features a simple, marinara-like tomato sauce with goat cheese on top. Fresh basil and crusty whole grain bread take it to the next level. This recipe is easy to make and definitely a crowd pleaser.
If you don’t have a chance to make this appetizer today, it also makes a lovely light dinner for two. Sonja and Alex recommend serving it with red wine and marinated olives, and that sounds like a good idea to me. Sonja and Alex are full of good ideas! I think you’ll really enjoy their new book, Pretty Simple Cooking, too. It’s bursting with 100 simple, delicious, vegetarian recipes, and each recipe has its own photo. Between the chapters, they offer 10 life lessons for a sustainably healthy approach to cooking, artfully illustrated with custom watercolors. The book will be officially released on Tuesday. Pre-order now or keep an eye out for it on bookshelves near you!
Make it gluten free: The dip is gluten free. Just serve it with gluten-free bread or sturdy gluten-free crackers. Recommended equipment: I baked this dip in two onion soup bowls from CB2 (affiliate link).
