Baked Goat Cheese and Tomato Dip

A recipe for Baked Goat Cheese in the October issue of Food Network magazine inspired me to make this dip last night for my book club.  It’s very easy to put together and only needs to bake for 15-20 minutes before it’s ready to eat. I served it with crackers but it would be great with baguette slices, apples or crudités.

What to buy (serves 6-7):

  • 1, 10 ounce log goat cheese with herbs and garlic, at room temperature
  • 4 ounces cream cheese, at room temperature
  • 1/4 cup olive oil, plus more for brushing
  •  salt and pepper
  • 8 small cocktail tomatoes (about 10 ounces), quartered
  • 2 teaspoons balsamic vinegar
  • 1 clove garlic, finely chopped
  • 1 teaspoon oregano
  • 1 teaspoon red pepper flakes
  • crackers or toasted baguette slices, for serving

What to do:

  • preheat the oven to 400
  • combine the goat cheese, cream cheese, salt and pepper to taste and 2 tablespoons olive oil until smooth
  • brush a small baking dish with olive oil, then spread the cheese mixture in the dish
  • in another bowl, combine the tomatoes, vinegar, garlic and 2 tablespoons olive oil
  • spoon the tomato mixture on top of the dip and bake until heated through, about 15 minutes, serve hot

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