Baked Goat Cheese Dip
I can assure you, there is no other appetizer out there as easy and delicious as our Baked Goat Cheese Dip. This hit-it-out-of-the-ballpark starter is cozy, light and sure to fool your guests into thinking you're a rockstar in the kitchen.
Servings 6 people
- 3 tbsp olive oil, divided
- 3 large garlic cloves (2 grated or finely minced and 1 whole for the crostini)
- 14 oz can crushed tomatoes
- 1 tsp sugar
- 1/4 teaspoon kosher salt
- 1/2 tsp garlic powder
- 1/2 tsp Italian seasoning
- 1 baguette, cut into 1/2-inch slices
Preheat oven to 350 degrees. Place crostini on baking sheet and drizzle evenly with two tablespoons olive oil. Season liberally with salt and pepper. Baked until golden brown and crisp, about 10-15 minutes. Remove the crostini from the oven, and switch oven to broil. While the crostini are still hot, take the whole garlic clove and rub the top with the garlic.
While the crostini bake, heat a small saucepan over a medium heat. When the pan is hot, add remaining oil and garlic. Cook garlic until slightly softened and fragrant, about 30 seconds to one minute.Keep an eye on it as garlic burns easily. Add crushed tomatoes, sugar, salt and Italian seasoning. Bring to a simmer. Simmer for 5-10 minutes. Season to taste with salt and pepper.
Pour into a small oven safe baking dish (we use a 5x8 rectangle baking dish but anything similar in size will work great, even a small oven-proof cast iron or sauté pan) and lay goat cheese slices on top.Place under the broil until the cheese is golden brown, about four to five minutes.
Sprinkle with parsley and serve with crostini.
Serving: 1serving | Calories: 199kcal | Carbohydrates: 26g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 440mg | Potassium: 242mg | Fiber: 2g | Sugar: 4g | Vitamin A: 145IU | Vitamin C: 6mg | Calcium: 58mg | Iron: 2mg