#1 Salami, Olive & Goat Cheese Dip
A creamy, salty dip layered with lemon-zested goat cheese, sourdough toasts, olives, and salami. Serves: 6–8
3 Sultry Summer Dips
by Jessie Daye
Ingredients
- 2 tablespoons extra-virgin olive oil plus more for drizzling
- 2 × 100 g (3½ oz) slices sourdough bread torn into small chunks
- 2 garlic cloves crushed or finely chopped
- Zest of 1 lemon
- 350 g (12½ oz) goat cheese
- 100 g (3½ oz) fennel salami thinly sliced
- 120 g (4½ oz) pitted green olives torn or sliced
Method
- Heat olive oil in a large skillet over medium heat. Add the torn sourdough and fry until golden and crispy.
- Add garlic and lemon zest to the pan. Cook for 30 seconds, just until fragrant. Remove from heat.
- On a wide plate or shallow bowl, spread the goat cheese. Drizzle with olive oil and add a bit more lemon zest if desired.
- Scatter the crispy bread over the cheese. Add the olives, then fold or drape the salami artfully on top.
- Garnish with extra herbs (such as thyme, chives, or parsley), lemon zest, or a drizzle of herb oil. Serve with a chilled citrusy white wine.
Notes
#2 Fried Tomatoes + Ricotta Fried cherry tomatoes served on creamy whipped ricotta, with lemon and herbs.
Serves: 4–6 Ingredients 2 tablespoons extra-virgin olive oil, plus more for drizzling
2 × 100 g (3½ oz) slices sourdough bread, torn into small chunks
2 garlic cloves, crushed or finely chopped
Zest of 1 lemon
350 g (12½ oz) goat cheese
100 g (3½ oz) fennel salami, thinly sliced
120 g (4½ oz) pitted green olives, torn or sliced Ingredients 2 tablespoons extra-virgin olive oil, plus more for drizzling
2 × 100 g (3½ oz) slices sourdough bread, torn into small chunks
2 garlic cloves, crushed or finely chopped
Zest of 1 lemon
350 g (12½ oz) goat cheese
100 g (3½ oz) fennel salami, thinly sliced
120 g (4½ oz) pitted green olives, torn or sliced
Serves: 4–6 Ingredients 2 tablespoons extra-virgin olive oil, plus more for drizzling
2 × 100 g (3½ oz) slices sourdough bread, torn into small chunks
2 garlic cloves, crushed or finely chopped
Zest of 1 lemon
350 g (12½ oz) goat cheese
100 g (3½ oz) fennel salami, thinly sliced
120 g (4½ oz) pitted green olives, torn or sliced Ingredients 2 tablespoons extra-virgin olive oil, plus more for drizzling
2 × 100 g (3½ oz) slices sourdough bread, torn into small chunks
2 garlic cloves, crushed or finely chopped
Zest of 1 lemon
350 g (12½ oz) goat cheese
100 g (3½ oz) fennel salami, thinly sliced
120 g (4½ oz) pitted green olives, torn or sliced
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Hi, I'm Jessie.
I’m a Los Angeles mama, home renovator, and lifelong creative, sharing the things that make everyday life a little more beautiful. I believe food is one of the best ways to bring people together, which is why I love cooking: it turns an ordinary Tuesday into something worth remembering. From recipes I make on repeat to DIY projects, home design, and a little bit of real life in between — welcome to my corner of the internet. I’m so glad you’re here.
Let’s be friends!
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