| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 6 servings |
Ingredients
- 1 10-ounce log goat cheese, at room temperature
- 4 ounces 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 tablespoons chopped fresh chives
- 2 teaspoons balsamic vinegar
- 1 clove garlic, finely chopped
- Kosher salt
- Toasted baguette slices, for serving
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 309 |
| Total Fat | 27 g |
| Saturated Fat | 13 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 13 g |
| Cholesterol | 47 mg |
| Sodium | 384 mg |
| Serving Size | 1 of 6 servings |
| Calories | 309 |
| Total Fat | 27 g |
| Saturated Fat | 13 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 13 g |
| Cholesterol | 47 mg |
| Sodium | 384 mg |
Reviews
I have made this a couple of times and it is always a hit. It is even good at room temp days later if you have any leftover. I was in a hurry the other day and behind time. I didn’t want to have to pull out the processor, so I finely shredded the Parmesan. The cheeses were both at room temp, and I mixed it with a rubber spatula. I mixed it very well and I don’t think anyone could tell the difference. Only a spatula and a bowl to clean. This is a great recipe.
I have made this recipe many many times, always loved by everyone that likes goat cheese. The last time I made this I could not get small tomatoes. I improvised with one can of fire roasted, chopped tomatoes, drained, rinsed, and blotted with paper towels. Then used the tomatoes as directed. I also could not get a hold of fresh chives, but I did find freeze dried chives and they were fine!
Delicious
Delicious!! This was a hit at the last party I attended. I read the reviews and lowered the cooking time to 5-7 minutes. And I added some chopped Kalamata olives for a briny touch. It’s easy to make and a crowd pleaser! I plan to keep it in my regular rotation.
So easy and oh so wonderful!!! Rave reviews from party guests. Read another review that added some different seasonings to the cheese mixture, great idea. Feel like there’s lots variations you could do with the cheese mixture.
I have made this a few times. I use an 8oz block of soft cream cheese, not 4 (balances better with goat cheese.) I also add Italian seasoning, garlic powder, and thyme to the cheese mixture as well. I then saute the tomatoes (I use at least 15-20 grape tomatoes), along with the olive oil, garlic and seasoning for 2-3 minutes. I will then put that on top if the cheese mixture and then bake it for 15 minutes. Works great with pretzel chips.
We thought it was good but goat cheese definitely has a strong flavor. I used basil instead of chives and it didn’t take long to heat thru. Like probably 5 mins. Served it with garlic bread. Was also good with tortilla chips.
Always a crowd favorite! Most requested app.
I made this for a happy hour this week and it was great….. the warm, creamy tart cheese and the sweet cool tomatoes were a great combo. I added extra garlic and toasted pine nuts and loved the extra flavor and crunch.
What could go wrong with tomatoes, balsamic, goat cheese and parmesan cheese?? I can tell you. 15 minutes in the oven. It really should just be 4-5 min at most, just enough to heat the goat cheese through. After pulling it out of the oven it seemed fine, but then quickly hardened up and was awful. Next time I make this, I will prepare my baguette slices, spread the goat cheese mixture generously on them, and heat them briefly under the broiler or just in the oven. Then add the tomatoes, top with chives and basil. The components of this dish are amazing, but the execution is a little off.