Use this like a bread dipper, or use it as a salad dressing with a little balsamic or red wine vinegar. It can be used as a bruschetta topping if you like. We just slather spoonfuls of it on crusty Italian or French bread and eat it like that, but we're white trash that way. I warn you now, this stuff is HIGHLY addictive - and intensely delicious.
In a medium sized bowl, combine:
1 cup of chopped sundried tomatoes*
1/2 cup olive oil
2 cloves of garlic - peeled and chopped
1/2 teaspoon each of oregano leaves, thyme leaves, & crushed rosemary - more or less, to taste
a few grindings of black pepper and some sea salt to taste.
Allow this mixture to marinate at room temperature for several hours for the fullest flavor to develop.
After at least two hours, add some crumbled Gorgonzola or blue cheese and stir gently to combine.
You may wish to add more olive oil, it is entirely a matter of preference. We add a generous bit, but that's because it's great to dip chunks of rustic bread in.
Sometimes we tear up a few fresh basil leaves and throw in the mix instead of oregano, so try that and see how it works.
Oh yeah - we add crushed red pepper flakes (preferrably Turkish Marash pepper flakes), but then we add them to everything anyway so that is also entirely up to you.
* Sundried tomatoes are sold either dried or oil packed. The ones I use are the julienne cut ones that are dried. To rehydrate them, put them in a heat proof bowl and cover with an equal amount of boiling water, allow to rest for 5 minutes. Drain and press against the sides of a colander to extract as much water as you can, or press between several layers of paper towels.