A few months ago I came across a foodie service on the internet, knoshbox.com and with their tagline, “Discover the best new foods delivered right to your door,” they certainly had this foodie intrigued.
Food delivery services are nothing new. When my son was just a lil’ guy, I preferred to order my groceries online. Once a week, the van would pull up and as the driver would bring in the bins, my son would search through them looking for his favorites (peanut butter blah blah, crackers/cookies, and nanas). This approach to keeping the family fridge full was a lot easier for me to deal with than at the store, where my pint-size grocery monitor would toss food items out of the cart he didn’t like, and while in the checkout line I would discover boxes of animal crackers and other food stuffs that had mysteriously found their way in to the cart.
But knoshbox isn’t groceries… it’s grown-up goodness! A generous-sized box, filled with a variety of delicious treats that are handpicked each month… sometimes based upon a theme, and sometimes not. I signed up just in time to receive the February Romance box that included food items for a romantic date night.
I’ve never used sun dried tomatoes in a recipe before, and fortunately the good folks at knoshbox included a recipe for Sun Dried Tomato Dip. After I made the dip and it was in the refrigerator chilling, I sliced a baguette on the diagonal, placed the slices on a baking sheet and brushed them with extra virgin olive oil. Fleur de sel was lightly sprinkled on each slice and they were baked in a preheated oven at 400 degrees for 7 minutes. After the slices had cooled for 5 minutes or so, I generously spread some of the dip on each one, and topped them off with a thin slice of the sun-dried tomatoes. Oh my… california sunshine in every bite!
perfect served as appetizers for summer entertaining and pair well with a chilled bottle of sauvignon blanc or pinot gris
- 1/3 cup (3 oz) sun-dried tomatoes, chopped
- low fat cream cheese (8 oz package), at room temperature
- 1/2 cup light sour cream
- 1/4 cup light mayonnaise
- 2 garlic cloves, peeled
- 1/4 cup fresh basil, chopped
- kosher salt and pepper to taste
- In a food processor, blend all ingredients until smooth. Transfer mixture to a serving bowl and refrigerate for 2-3 hours (best if overnight). Serve chilled as a dip with crackers or spread the dip on toasts and top each with a thinly sliced piece of sun-dried tomato.
- Preheat oven to 400 degrees F Slice a baguette on the diagonal and place slices on a baking sheet. Brush lightly with extra virgin olive oil and add a few sprinkles of fleur de sel to each slice. Bake 5-7 minutes, or until lightly crisped. Transfer from baking rack to a serving tray and allow to cool for 10 minutes.
- Spread a generous amount of sun dried tomato dip on each toasted baguette slice and top with fresh basil and a slice of sun-dried tomato.