Title: Popcorn with Basil and Sun-Dried Tomatoes
Categories: Appetizer
Yield: 6 Servings

2	tb	Corn oil
2	tb	Olive oil
2		Garlic cloves, split
3/4	c	Popping corn
		Salt
1/4	c	Grated aged provolone
6		Finely chopped oil-cured sun-dried tomatoes
1	tb	Oil from the tomatoes
12		Finely chopped basil leaves
		Ds cayenne pepper

Servings: 6

In a large heavy pot, heat corn oil and olive oil over high heat until the oil smokes. Add 1 kernel popping corn and heat until kernel pops. Add split garlic cloves and rest of popping corn, cover pot, and shake gently until corn starts to pop. Shake vigorously until popping subsides. Remove from heat. Remove garlic. Toss popcorn with provolone, tomatoes, oil, salt and chopped basil.

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