Ingredients
Baked Goat Cheese Dip
- 8 ounces (220 grams) goat cheese
- 4 ounces (110 grams) cream cheese
- ⅓ cup (30 grams) grated parmesan
- ½ teaspoon dried oregano
- 2 tablespoons olive oil
- kosher salt to taste
Tomato Basil Topping
- 1 cup (200 grams) cherry tomatoes, chopped
- 2 cloves garlic
- 4 basil leaves
- 1 tablespoon olive oil
- ¼ teaspoon dried oregano
- kosher salt to taste
Crostini
- 1 loaf french bread
- 1 clove garlic
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, use an electric mixer to beat together all ingredients for the baked goat cheese until creamy and smooth. Place in a small baking dish* and bake for 15-20 minutes or until the cheese is bubbling and the edges are beginning to brown.
- Make the tomato topping. Mince two cloves of garlic and tear the basil into small pieces. Place the chopped tomatoes, garlic, basil, olive oil, oregano and salt in a small bowl and mix well.
- Slice the bread and slightly smash the last clove of garlic. Heat up a skillet over medium heat and toast each slice of bread (about 1-2 minutes on each side). Rub each slice of toasted bread with the garlic.
- When the goat cheese is cooked, top with the tomato mixture and serve with crostini.
Notes
Baking dish size: I used a 6-inch (15 cm) cast iron skillet to make this dip, but any small oven-safe dish will work well.
Storing: Leftovers can be stored in an airtight container in the fridge for up to 3 days.