Ingredients
- 110-ounce log goat cheese, at room temperature
- 4 ouncescream cheese, at room temperature
- ¼ cupgrated parmesan cheese
- ¼ cupextra-virgin olive oil, plus more for brushing
- freshly ground pepper
- 8 smallcocktail tomatoes (about 10 ounces), quartered
- 2 tablespoonschopped fresh chives
- 2 teaspoonsbalsamic vinegar
- 1 clovegarlic, finely chopped
- kosher salt
- toasted baguette slices, for serving
Directions
- 1
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.
- 2
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.