By Chef Jon Eddowes – The Everyday Gourmet
I love cheese! So, for the races at Montpelier earlier this month, we had a theme of Mediterranean for our tailgate. Besides loving cheese, I also enjoy and use roasted tomatoes a lot in our cooking at Everyday Gourmet. I like them tossed with pasta for a quick dish, great as a topping on grilled fish and a great compliment for this three baked cheese dip. It is quick and easy. Try it, you will love it!
- 1 10-ounce log goat cheese, at room temperature
- 4 ounces cream cheese, at room temperature
- 1/4 cup grated Parmesan cheese
- 1/4 cup olive oil
- freshly ground pepper
- 12 cherry tomatoes, cut in half (more if you like, as I like a lot)
- 2 tablespoons chopped fresh chives
- 2 teaspoons balsamic vinegar
- 2 cloves garlic, chopped fine (1 if you like less)
- Kosher salt
- Toasted baguette slices, for serving
- Preheat oven to 400 degrees. Combine the goat cheese, cream cheese,
- Parmesan and 2 tablespoons of the olive oil in a food processor and season with pepper; puree until smooth.
- Brush 1-quart baking dish with olive oil, then spread the cheese mixture in dish, mounding it slightly higher around edges than in the middle.
- Bake until golden and heated through, about 15 minutes.
- Combine the tomatoes, chives, vinegar, garlic and remaining olive oil and 1/2 teaspoon salt in medium bowl. Toss and spoon on baking sheet lined with aluminum foil and roast at 400 degrees for about 12 minutes, spoon on top of cheese dip.
- Serve with toasted baguette slices to a kitchen full of friends!
Jon Eddowes, chef and owner of Everyday Gourmet Catering and International Culinary Tours, has been serving Keswick and its’ environs since 1991 with his edible crafts. Originally from Bucks County, Pennsylvania, Jon studied at the University of Pennsylvania. Contact Jon at email@example.com.