Warm Goat Cheese Dip Recipes

Steps:

• 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.

Steps:

• Slice the goat cheese into 12 (1/2-inch-thick) slices. Dip each slice into the egg wash and then into the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a baking rack set on a sheet pan and chill for at least 15 minutes.
• Heat the oil and butter in a medium saute pan over medium-high heat. Add the goat cheese slices and cook on both sides until browned on the outside but not melted inside.

Steps:

• Heat oven to 400 degrees. In a medium bowl, stir together the goat cheese, cream cheese, lemon juice and a pinch each of salt and pepper. Transfer to a 1-quart baking dish or ovenproof skillet, and spread into an even layer. Bake until warmed through and bubbling, about 20 to 25 minutes.
• Meanwhile, cook the bacon in a medium skillet over medium-low heat, stirring occasionally, until golden and crisp, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, then add the dates to the bacon fat in the skillet, and cook, stirring occasionally, until the insides are warm and the outsides blister, about 1 minute.
• Top the baked cheese with the dates and bacon, and garnish as you wish. Serve at once.

Steps:

• Freeze cheese for 15 minutes. Unwrap and cut into 1/2-in. slices. In an ungreased small shallow baking dish, combine marinara sauce and basil. Top with cheese slices; sprinkle with pepper., Bake, uncovered, at 350° for 8-10 minutes or until heated through. Serve warm with toasted baguette slices.

Steps:

• In a small saucepan, melt butter at medium heat.
• Add shallots and cook, stirring from time to time, for 5 minutes or until it has soften.
• Add milk, red wine vinegar, sugar and cream cheese and stir.
• Cook, whisking with a whisk, until cheese has melted and mixture is homogeneous.
• Add goat cheese and reheat while stirring until mixture is creamy.
• Add chives, parsley and red hot pepper flakes and stir well.
• Pour the dip in a serving dish and garnish with black olives, if wanted.
• Serve now.

Steps:

• Pre-heat oven to 350°F
• Thinly slice goat cheese and place at the bottom of a small baking dish.
• Top with tomatoes, thyme and sprinkle olive oil over mixture.
• Place in oven and cook for 15-20 minutes or until cheese is bubbly.
• Serve with french bread.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Open the pita bread halves up into pockets. Spread goat cheese onto one side of the inside of each pita pocket. Spread a layer of pesto over the goat cheese. Sprinkle with sun-dried tomatoes. Place pita halves onto a baking sheet.
• Bake for 3 to 5 minutes in the preheated oven, just until the filling is warm, and the bread is lightly toasted.

Steps:

• In a small bowl, beat the goat cheese, mayonnaise, honey and vinegar until smooth. Serve with apple and bread slices.

Steps:

• Mix tomatoes, onion, basil, garlic, salt, and pepper together in a small bowl. Refrigerate bruschetta for at least 1 hour to allow flavors to blend.
• Remove bruschetta from the refrigerator and transfer to a small saucepan. Add goat cheese and Cheddar cheese. Cook over medium-low heat, stirring constantly, until cheese is melted and mixture is heated through, 15 to 20 minutes.
• Transfer to a bowl to serve.

Steps:

• Blend goat cheese, oil and yogurt in processor until smooth. Transfer to small bowl. Mix in all herbs and flowers, if desired. Season dip to taste with salt and pepper. Cover and refrigerate until dip is cold and flavors blend, about 3 hours. (Can be made 1 day ahead. Keep chilled.)
• Serve dip with toasted baguette slices and raw vegetables.