Baked Goat's Cheese Dip

Baked Goat's Cheese Dip

Name: Baked Goat's Cheese Dip with Balsamic Tomatoes
Total time: 15 min
Yield: 2
Cuisine: 0
Ingredients: ½ tasse(s) Fromage de chèvre; 113 g Petites tomates; 1 cs Vinaigre balsamique; 1 pièce(s) Pain ciabatta; 2 pièce(s) Fromage à la crème; 1 pièce(s) Gousses d'ail; 7 g Persil; ¼ cc Poivre*; ¼ cc Sel*; 1.5 cs Huile*; 1 cs Lait*

with Balsamic Tomatoes

Obtenez jusqu'à $140 de réduction

This baked goat cheese dip is creamy, tangy and oh-so-good paired with sweet balsamic tomatoes and plenty of toasted ciabatta for dipping.

Allergènes:

Sulfites

•Orge

•Blé

•Lait

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation15 minutes

Temps de cuisson5 minutes

DifficultéIntermédiaire

Ingrédients

/ sert 2 personnes

½ tasse(s)

Fromage de chèvre

113 g

Petites tomates

1 cs

Vinaigre balsamique

(Contient Sulfites)

1 pièce(s)

Pain ciabatta

(Contient Orge, Blé Peut contenir Soya, Noix de Grenoble, Sésame)

2 pièce(s)

Fromage à la crème

(Contient Lait)

1 pièce(s)

Gousses d'ail

7 g

Persil

Pas inclus dans votre livraison

¼ cc

Poivre*

¼ cc

Sel*

1.5 cs

Huile*

1 cs

Lait*

Informations nutritionnelles

Énergie (kcal)340 kcal

Graisses22 g

dont saturés8 g

Glucides29 g

dont sucres6 g

Fibres2 g

Protéines7 g

Cholestérol35 mg

Sel680 mg

Gras Trans0.4 g

Potassium250 mg

Calcium125 mg

Fer2 mg

Ustensiles

•Plaque de cuisson

•Cuillères à mesurer

•Zesteur

•Poêle/sauteuse

•Bol à mélanger, moyen

•Grande poêle antiadhésive

Instructions

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.
Toast ciabatta in the top of the oven until golden-brown, 4-5 min. (TIP: Keep your eye on the ciabatta 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 dip has loosened and is warmed through, 5-6 min.

Meanwhile, heat a large non-stick pan over medium-high heat.
When hot, add 1 tbsp oil, then tomatoes. Cook, stirring occasionally, until tomatoes burst, 4-5 min.
Remove from heat.
Season tomatoes with salt and pepper, then stir in balsamic vinegar.

Roughly chop parsley.
Remove goat cheese dip from the oven, then top with balsamic tomatoes.
Sprinkle parsley over the dip.
Serve toasted ciabatta alongside for dipping.