This was the result of one of those ‘freezer finds’, followed by a quick Google search, followed by The Food Network providing us with a brilliant Sunday afternoon treat. Super easy, super tasty on a baguette slice or cracker…I eat these sorts of dips with celery and cucumber but we were all well pleased. My only change was to make the recipe slightly larger simply because of how the cheese is packaged – enjoy!
Baked Goat Cheese Dip
1, 16 oz. (454 g) log of soft, unripened goat cheese
1 package (250 g/8 oz.) cream cheese, room temperature
1/4 to 1/2 c. grated Parmesan
2 T. + olive oil
freshly ground pepper
1 to 2 c. halved or quartered cherry or grape tomatoes
1/4 to 1/2 c. chopped chives or green onion
1 T. balsamic vinegar AND 2 T. olive oil
1 clove of garlic, finely minced AND 1/2 t. kosher salt.
Preheat the oven to 400 and lightly oil a largish shallow casserole. In your food processor, combine all 3 cheeses, olive oil and a good grinding of freshly ground pepper. Pulse until smooth and add a titch more olive oil if you think it’s needed. Spread the cheese mix into your prepared casserole and bake for about 15 minutes until heated through and lightly golden around the edges.
As your cheese goodness is baking, mix together all of the topping ingredients and taste for seasonings. When the timer goes, take the casserole out and mound the tomato mix across the center or whatever works best for you for presentation purposes. Serves with baguette slices and raw vegetables.
- Category: Appetizers, Dip, Goat Cheese, Tomatoes