Warm Leek And Goat Cheese Dip Food

WARM GOAT CHEESE

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.

HOT LEEK DIP

Steps:

• Preheat the oven to 375 degrees F.
• Make a bread bowl by cutting off the top third of the loaf of bread to expose the inner crumb. Use your fingers to tear out the crumb, trying to keep it in large pieces. Cut or tear the crumb of the bread into 1 1/2-inch pieces. Place the bread bowl and the bread pieces on a baking sheet and bake until slightly dried out and lightly toasted, about 10 minutes.
• Put the leeks in a large bowl of water and wash thoroughly; drain.
• Melt the butter in a large saucepan over medium heat. Add the leeks, garlic, cayenne, salt and pepper to taste and cook, stirring occasionally, until very tender and golden in parts, about 10 minutes. Add the milk and bring to a simmer. Add the cream cheese and goat cheese a few spoonfuls at a time, stirring well after each addition, until all of the cheese is smoothly incorporated. Continue to cook, stirring, until the dip is hot, about 3 minutes more. Stir in the dill, lemon zest and juice and season with salt and pepper. Transfer to the bread bowl and garnish with the dill sprig. Serve with the toasted bread and vegetables for dipping. Top with bread top as decoration.

LEEK-AND-CHEDDAR DIP

Steps:

• Preheat oven to 400 degrees, with rack in upper third. In a large skillet, melt butter over medium. Add leek; season with salt and cook until tender and slightly caramelized, about 12 minutes. Transfer mixture to a large bowl and add cheddar, Neufchatel cheese, mayonnaise, and stout; mix until smooth. Transfer to a 1-quart baking dish and bake until bubbling and browned on top, 18 to 20 minutes. Serve with mini pumpernickel toasts or crackers.

WARM GOAT CHEESE DIP

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.

WARM GOAT CHEESE DIP

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.