La Gilda Dip

Anchovies, Olives, Cream Cheese, Crème Fraîche, Black Currant Jam, Chives

Chef Sean Thomas of Buddy | San Francisco

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Adapted by StarChefs | november 2022

INGREDIENTS:

Gilda Spread:
250 grams anchovies, finely chopped
320 grams Manzanilla olives, finely pulsed
120 grams piparras, finely pulsed
48 grams brunoise shallot
¼ cup extra virgin olive oil

 Cream Cheese Dip: 
908 grams cream cheese, tempered
908 grams crème fraîche
9 grams kosher salt 
Zest of 2 lemons
Zest of 2 oranges 

 Black Currant Jam: 
1000 grams dried black currants
575 grams red wine vinegar
33 grams pectin
43 grams cane sugar
Kosher salt 
Black pepper

 To Assemble and Serve:
5 grams minced chives
Garlic-rubbed crostini

METHOD:

For the Gilda Spread:
In a bowl, combine all ingredients until well incorporated. Set aside.

 For the Cream Cheese Dip:
In the bowl of a stand mixer fitted with a paddle attachment, combine all ingredients until smooth.

 For the Black Currant Jam:
In a heavy-bottomed pan over low flame, heat currants, vinegar, and 575 grams water; bring to a simmer. In a small mixing bowl, whisk pectin and sugar until fully incorporated. Slowly add the sugar mixture to the black currant mixture;  simmer 20 minutes, whisking frequently to prevent sticking. Remove from heat and season with salt and pepper. Transfer to a non-reactive container and reserve.

 To Assemble and Serve:
Using an 85-millimeter ring mold, add 35 grams Cream Cheese Dip and spread to form an even bottom layer. Form a second layer with 35 grams Black Currant Jam. Form a third layer with 65 grams Gilda Spread. Finish with a layer of chives. Remove ring mold and serve with garlic-rubbed crostini (or your favorite dip delivery system).

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