Warm Goat Cheese Dip

Goat cheese is one of the best hors d’oeuvre options with any kind of crackers, etc. This recipe is SO easy and very tasty! Make sure your goat cheese & cream cheese are both soft in order to put them in the food processor. I served these crackers with my Hazelnut crackers and some store bought bread crisps. ANYTHING would be good dipped in this! This is a Baked Goat Cheese Dip from Food Network Magazine. Goat cheese, cream cheese, & Parmesan cheese are mixed & baked, and topped with a mix including tomatoes, olive oil, balsamic vinegar, & garlic. Dip was served with the homemade crackers & was the favorite of the night!

Preheat the oven to 400 degrees F. Combine the goat cheese, cream cheese, parmesan and 2 tablespoons olive oil in a food processor and season with pepper; puree until smooth. Brush a 1-quart baking dish with olive oil, then spread the cheese mixture in the dish, mounding it slightly higher around the edge than in the middle. Bake until golden and heated through, about 15 minutes.

Meanwhile, combine the tomatoes, chives, vinegar, garlic, the remaining 2 tablespoons olive oil and 1/2 teaspoon salt in a medium bowl. Spoon the tomato mixture on top of the dip. Serve with baguette slices.

Recipe from Food Network Magazine.

Warm Goat Cheese Dip

2014-12-15 00:11:04

Serves 6

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Prep Time

10 min

Cook Time

15 min

Total Time

25 min

Prep Time

10 min

Cook Time

15 min

Total Time

25 min

Ingredients

1 (10-oz.) log goat cheese, at room temperature

4 oz. cream cheese, at room temperature

1/4 cup grated parmesan cheese

1/4 cup extra-virgin olive oil, plus more for brushing

Freshly ground pepper

8 small cocktail tomatoes (about 10 ounces), quartered

2 Tbsp. fresh chives, chopped

2 tsp. balsamic vinegar

1 clove garlic, finely chopped

Kosher salt

Toasted baguette slices, for serving

Instructions

1. Preheat the oven to 400 degrees F. Combine the goat cheese, cream cheese, parmesan and 2 tablespoons olive oil in a food processor and season with pepper; puree until smooth. Brush a 1-quart baking dish with olive oil, then spread the cheese mixture in the dish, mounding it slightly higher around the edge than in the middle. Bake until golden and heated through, about 15 minutes.
2. Meanwhile, combine the tomatoes, chives, vinegar, garlic, the remaining 2 tablespoons olive oil and 1/2 teaspoon salt in a medium bowl. Spoon the tomato mixture on top of the dip. Serve with baguette slices.

Adapted from Food Network Magazine

Adapted from Food Network Magazine

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