Description
A warm, creamy dip featuring tangy goat cheese topped with a fresh tomato-basil bruschetta, baked until bubbly and golden.
Ingredients
Scale
- 1 pint cherry tomatoes, halved
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- 8 ounces goat cheese, softened
- 4 ounces cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1 baguette, sliced and toasted for serving
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, combine the cherry tomatoes, olive oil, garlic, basil, balsamic vinegar, salt, and pepper. Toss gently and set aside.
- In a separate bowl, mix together the softened goat cheese, cream cheese, and Parmesan until smooth.
- Spread the cheese mixture evenly into a small baking dish or cast iron skillet.
- Spoon the tomato mixture over the cheese layer.
- Bake for 20-25 minutes, until the dip is hot and bubbly.
- Serve warm with toasted baguette slices.
Notes
For a spicier dip, add a pinch of red pepper flakes to the tomato mixture. Can be assembled ahead and refrigerated; add 5 minutes to baking time.
Nutrition
- Calories: 320
- Sugar: 4 g
- Fat: 22 g
- Carbohydrates: 18 g
- Protein: 12 g