Baked Goat Cheese Dip
Recipe Date:
December 1, 2016
Serving Size:
10
Cook Time:
00:20:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 300 g Woolwich Dairy CHEVRAI Original Soft Unripened Goat Cheese Log
- 1/2 cup grated Parmesan cheese
- 2 tbsps olive oil
- 3 basil leaves
- cracked black pepper
- 1 tbsp olive oil
- 2 tbsps yellow pepper, diced
- 2 tbsps red pepper, diced
- 17 grape tomatoes, halved
- 2 tbsps balsamic vinegar
- 1 tbsp basil
- 1 tbsp chives, diced
Directions
Preheat oven to 400° F. Blend Woolwich Dairy CHEVRAI Original Goat Cheese with Parmesan cheese, 2 tbsp olive oil, basil leaves and pepper. Spread mixture into a baking dish creating a valley in the middle so that the topping can be added later on. Bake for 15 minutes or until cheese is slightly browned.
In the meantime, heat pan to medium-high heat. Sauté remaining olive oil, red and yellow peppers for 2-3 minutes. Add grape tomatoes and sauté for 3 minutes and add balsamic vinegar. Sauté for an additional 2 minutes and then let sit.
Remove cheese from the oven and top with balsamic pepper-tomato mixture. Garnish with basil and chives.
Serve with fresh baguette or pita chips.
