Ok, I don’t know how y’all feel about goat cheese, and I am aware some people are repulsed at the mere mention of the name just because it’s from a goat, but y’all, this dip.
I seriously think that even if you are not the biggest fan of goat cheese, you’re gonna like this dip..I know, I know, very optimistic of me but this dip is the bee’s knees. Obviously, I’m a big fan cheese, my BFF and I have to say when I was in L.A. there was no shortage of it, they put it on everything, which of course I loved.
I think it’s such a light and smooth cheese, with a slightly earthy flavor, and not to mention I think it pairs well with so many things…sweet, salty, everything. This is not just goat cheese either, it’s got cream cheese and parmesan mixed in, and then the kicker is the tomato balsamic vinegar topping…OMG it’s good.
After you put the tomatoes on top of the dip, you stick it back in the oven which makes the tomatoes so deliciously roasted..droooool! I had to make myself stop eating this stuff, it is just that good. I highly recommend y’all run out and make this deliciousness ASAP 🙂
Alrighty, goat cheese into the food processor…
and now the salt, pepper and olive oil…
spread your cheese into your pan…
all ready to go into the oven…
now time to prepare the topping, chopped tomatoes…
into the bowl, as well as your salt, pepper and balsamic vinegar…
mix all together and place on top of your dip…
then back into the oven for a little bit and voila! Yumminess…
- 1(10 Ounce) Log of Goat Cheese, Room Temperature.
- 4 Ounces of Cream Cheese, Room Temperature.
- 1/4 Cup of Parmesan, Grated.
- 1/4 Cup of Olive Oil.
- 15-18 Grape Tomatoes, Halved.
- 2 Teaspoons of Balsamic Vinegar.
- 1 Clove of Garlic, Finely Chopped.
- Baguette Slices, For Serving.
- 1 Quart Baking Dish.
- Preheat your oven to 400 degrees F.
- In a food processor, place your goat cheese, cream cheese, parmesan, 2 tablespoons of olive oil and salt and pepper, pureeing until smooth.
- Brush your baking dish with olive oil, then spread the cheese mixture in your dish evenly.
- Bake until golden and bubbly around the edges, about 15 minutes.
- While your dish is baking, in a small bowl place your cut up tomatoes, garlic, remaining olive oil, a pinch of salt and your balsamic vinegar.
- Thoroughly mix the ingredients together and then spoon onto the middle of your dish, then bake in the oven for 8 more minutes.
- Serve while hot with your baguette slices.
- You could definitely use more or less tomatoes depending on your preferences.