Goat Cheese And Tomato Sauce Dip Food

BAKED GOAT CHEESE DIP

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.

MARINARA DIP WITH GOAT CHEESE

Steps:

• Preheat oven to 400 degrees F
• Sauté chopped garlic in olive oil ( do not brown) in a sauce pot
• Add tomato sauce , olives and oregano
• Simmer until thickened
• Set aside to cool
• Slice the Chavrie Fresh Goat Cheese Log lengthwise into 4 slices
• Place slices in a greased 9 inch casserole alternating sauce and cheese
• Season with cracked black peppercorns
• Top with bread crumbs
• Bake until bubbly and slightly brown about 20 minutes
• Serve with garlic bagel chips or garlic crostini.

QUESO DE CABRA CON TOMATE (GOAT CHEESE BAKED IN TOMATO SAUCE)

Steps:

• Preheat conventional oven or toaster oven to 350°F
• Mix together the garlic and olive oil and spread over bread slices and place on a baking sheet.
• Pat the goat cheese into a 1/2-inch pancake and place in shallow baking dish.
• Ladle tomato sauce into dish to come up to top edge of cheese (do not cover the cheese with sauce).
• Bake, uncovered, until sauce begins to bubble at edges and cheese is hot, about 25 minutes. During last 10 minutes of baking, toast bread until golden brown.
• Garnish cheese with basil if using.

GOAT CHEESE CROSTINI WITH FLASH TOMATO SAUCE

Steps:

• Remove.
• all of the crust on the baguette, slice (length wise), 1/4 inch slices. Approximately 4 slices to the loaf.
• Spread goat cheese along two of the slices, layer with tarragon, sprinkle with salt and pepper. Cover with another slice.
• Prepare egg wash by lightly whisking 2 eggs. Dip each crostini in egg wash then coat with bread crumbs.
• Heat 1 tablespoons olive oil in a pan, wait until hot , them add crostini. Cook until golden, then turn over and cook until golden.
• For sauce, heat pan until seriously hot, then add olive oil, chopped onions and tomatoes. Cook on highest temperature for 2-3 minutes, do not simmer. Finish with garlic & lemon juice.
• In center of plate, arrange sauce in center of plate. Then cut each crostini in 4 pieces and arrange around sauce.
• Wine suggestions: Atlas Peak Sangiovese 1993 or Ravenswood Merlot 1993.