Last-minute Entertaining | 20something cupcakes

Three-ingredient cooking? Yes, please!

This dip is so simple, and so fabulous – I guarantee it will become a go-to staple in your kitchen. Make it anytime you’ve got some extra pesto hanging around. I use Ina Garten’s recipe for pesto, sometimes rather loosely. For this dip, I actually used a mix of arugula and basil in my pesto, which I love – the arugula gives it such a peppery bite. If you’re making the pesto specifically for this dip, you can combine the leftover pesto with a plate of pasta for a simple weeknight meal.

And did I mention how perfect this is for last-minute entertaining?

{You’re going to need something to go with that sangria}

Pesto + Goat Cheese Spread

From Gourmet

4 ounces goat cheese at room temperature
2 ounces cream cheese at room temperature
1/4 cup pesto

Mix ingredients until smooth, and season with salt and pepper. Serve on top of your favorite crackers or pita chips . Or, make your own crostini by toasting sliced baguettes brushed with olive oil in a 400 degree oven for 7-9 minutes.

If there’s one thing I could always use more of, it’s another quick appetizer I can pull out of my back pocket in a crunch.

In other words, something I can make from ingredients I have in my pantry. Like white bean dip. Hummus. Have I not posted on these things yet? Well, I should. Soon. These are important things.

Artichoke hearts, capers, olives, garlic, and olive oil. I always have these favorites on hand, no matter what. It’s all pureéd into a delicious tapenade, and although it’s not the prettiest of appetizers – I can assure you, it’s good. So good, that you may find yourself eating half the bowl before your guests even arrive.

If you want to make the crostini, you’ll need a baguette or a nice loaf of crusty bread to toast – which you may or may not have on hand. I usually keep a half-baguette in the freezer for emergency situations, but keep in mind that you then must remember to defrost it in time. And emergencies don’t usually involve extra time for defrosting, do they?

You can also serve this over crackers. Or with veggies. Or tossed with a bowl of pasta. I’m sure you have something in your kitchen that will work. If all else fails, you can always just grab a spoon. Not that I’ve ever done that, or anything.

Artichoke + Olive Crostini

Adapted from Smitten Kitchen + Mario Batali

3 garlic cloves, peeled and smashed
1 cup large green or black pitted olives {I used a mixture}
1 tablespoon capers, rinsed and drained
1 15-ounce can of artichoke hearts, drained
1/4 cup extra-virgin olive oil
8 large slices of crusty bread

Preheat the oven to 400°F. In a food processor, process the garlic, olives, capers, artichoke hearts and olive oil to a coarse paste.

Lightly brush the bread slices with olive oil and toast on the oven rack for 6 minutes, or until crisp and browned. Spread the olive paste thickly over the toasts and serve.

{DO AHEAD: The tapenade can be refrigerated for 2 days – let it return to room temperature before serving}