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.

INGREDIENTS FOR BAKED HONEY GOAT CHEESE DIP

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).