Baked Goat Cheese Dip
Serves 2 | with Balsamic Tomatoes
This baked goat cheese dip is creamy, tangy and oh-so-good paired with sweet balsamic tomatoes and plenty of toasted ciabatta for dipping.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
(Contains Barley, Wheat)
Not included in your delivery
Before starting, preheat the oven to 450ºF. Wash and dry all produce. Cut ciabatta into 1/4-inch slices.Add ciabatta slices and 1/2 tbsp oil to an unlined baking sheet. Season with salt and pepper, then toss to coat. Arrange in a single layer. Bake ciabatta in the top of the oven until golden-brown, 4-5 min. (TIP: Keep your eye on the ciabatta slices so they don't burn!)
Meanwhile, peel, then mince or grate garlic.Combine goat cheese, cream cheese, garlic, 1 tbsp milk, 1/8 tsp salt and 1/8 tsp pepper in a medium bowl. Transfer goat cheese mixture to a small oven-proof dish.Bake in the middle of the oven until warmed through mixture has loosened, 5-6 min.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil then tomatoes. Cook, stirring occasionally, until burst, 4-5 min. Remove from heat. Season with salt and pepper, then stir in balsamic vinegar.
Roughly chop parsley.Carefully remove goat cheese dip from the oven, then top with balsamic tomatoes. Sprinkle remaining parsley over the dip. Serve toasted ciabatta alongside for dipping.