Our dear friends were visiting from NYC last weekend and we gathered for an amazing evening of laughs, stories, food and friendship. Our hostess with the mostess (aka blonde AW here on the blog), pulled off a chic and delicious backyard oyster roast.
It has been SO MANY years since I’ve had the pleasure of attending one. They are a staple shindig in Savannah, but not so much in Atlanta.
I brought an absolutely delicious dip to the soiree, using a recipe courtesy of another dear friend Laurie. I doubled it here and was glad I did. Earlier in the day Honey and I took a field trip to Bernhard’s German Bakery and I added a thick sliced sourdough loaf to my order to serve with the dip. It was the perfect accompaniment.
We left with only a few spoonfuls left. I enjoyed that spread on toasted sourdough with sliced grape tomatoes for my breakfast the next morning. YUM!
- 15 oz. Ricotta Cheese
- 2 cloves garlic minced
- zest of 1 lemon
- 1 tsp lemon juice
- 3 tbsp fresh thyme, minced
- 3 tbsp shallots, minced
- ¼ cup Parmesan cheese, grated
- 1/8 cup extra-virgin olive oil
- ½ tsp fresh black pepper
- ¼ tsp cayenne pepper
- ¼ tsp red pepper flakes plus more to dust the top
- 1 tsp kosher salt
- fresh bread or toasted crostini for serving
- Preheat oven to 425F degrees.
- Mix all of the ingredients in a bowl until well combined. Spoon into baking dish or 9-inch oven-safe skillet. Sprinkle with extra Parmesan cheese, cayenne pepper, and black pepper.
- Bake for 10 to 15 minutes or until bubbling and just slightly golden. (Oil will float to the top a bit. This is totally fine.)
- Remove from oven and sprinkle with extra fresh thyme leaves and more red pepper flakes, for presentation. Serve with bread.
We had such wonderful weather here this weekend. It was a small preview of what I hope is a wonderful fall to come.
DIXIE DELIGHTS DELIVERED