Goat Cheese Balsamic Sun Dried Tomato Dip |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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A tangy topping of basil and sun-dried tomatoes pairs nicely with the goat cheese. I have made this appetizer several times and it’s always a crowd pleaser. Choose a bowl that's shallow and wide enough so the cheese mixture is about 1 inch thick. I doubled the topping once but it was too much. You could increase the topping by 1/2 for those that love the tangy flavour. This can be made ahead; cover and refrigerate cheese and sun-dried tomato mixture separately for up to 1 day. Bring to room temperature before serving. Serve this with sliced baguette, water crackers or spear of endive. This recipe was a runner up in a Tabi Classic Recipe Contest submitted by Christine Dewar published by Canadian Living. Ingredients:
1/4 cup sun-dried tomato packed in oil, chopped drained |
2 tablespoons balsamic vinegar |
2 tablespoons extra virgin olive oil |
1 tablespoon granulated sugar |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup cream cheese, softened, half 8 oz pkg |
5 ounces goat cheese, soft (140 g) |
3/4 cup fresh basil, finely chopped |
Directions:
1. In small bowl, stir together sun-dried tomatoes, balsamic vinegar, olive oil, sugar, salt and pepper.
2. In separate bowl, blend cream cheese with goat cheese. Scrape into shallow serving dish, smoothing top.
3. Stir basil into sun-dried tomato mixture; spread over cheese.
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