Fresh From Nancy's Garden

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Baked Honey Goat Cheese Dip

I’m always looking for new appetizer recipes. My favorites are ones you can make ahead so when your friends show up you can spend time with them. It’s even better when they’re really simple to make like this baked goat cheese dip.

I found this in Food Network magazine last fall and it’s been a go-to new favorite of mine. You can make it in the morning (or even the night before). Last week I served it with Franco’s chicken cacciatore and it was a hit. 

  • 1 10-oz. log goat cheese, at room temperature (I used honey goat cheese)
  • 4 oz. cream cheese, at room temperature
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup extra virgin olive oil, divided, plus more for brushing
  • freshly ground pepper
  • 10 oz. small cocktail tomatoes, quartered
  • 2 TBS. chopped fresh chives
  • 2 tsp. balsamic vinegar
  • 1 clove garlic, chopped fine
  • Kosher salt
  • Toasted baguette slices, for serving
Preheat oven to 400 degrees.

Here’s what I used for the cheese dip.

Combine the goat cheese, cream cheese, Parmesan cheese and 2 Tablespoons olive oil in a food processor and season with pepper. Puree until smooth.

Brush a 1 quart shallow baking dish with olive oil. Spread the cheese mixture in the dish, mounding it slightly higher around the edges than in the middle. (At this point you can refrigerate it and heat it later if you’re making it a day ahead. Bring back to room temperature before heating). 

Bake until golden and heated through, about 15 minutes.

Here’s what you’ll need for the tomato topping. I used Franco’s balsamic vinegar, but you can use any really good balsamic. 

Combine the tomatoes, chives, vinegar, garlic the remaining 2 tablespoons olive oil and 1/2 teaspoon salt in a medium bowl.

Gently mix the ingredients. You can make this a few hours ahead of time, but leave it covered on the counter. NEVER refrigerate your tomatoes!

Slice the baguette, brush lightly with olive oil and brown in the oven.

Spoon the tomato mixture on top of the dip. 

Serve with the baguette. I also added some other crackers just to mix it up, but the baguette was more of a favorite.

Categories: Appetizers & Beverages

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