Trempette de fromage de chèvre cuite au four
2 portion | avec tomates balsamiques
This baked goat cheese dip is creamy, tangy and oh-so-good paired with sweet balsamic tomatoes and plenty of toasted ciabatta for dipping.
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.
Ingrédients
½ tasse(s)
Fromage de chèvre
113 g
Petites tomates
1 cs
Vinaigre balsamique
(Contient Sulfites)
2 pièce(s)
Fromage à la crème
(Contient Lait)
1 pièce(s)
Gousses d'ail
7 g
Persil
1 pièce(s)
Demi-baguette
(Contient Blé, Orge Peut contenir Noix de Grenoble, Avoine, Seigle, Sésame, Soya, Triticale)
Pas inclus dans votre livraison
¼ cc
Poivre*
¼ cc
Sel*
1.5 cs
Huile*
1 cs
Lait*
Informations nutritionnelles
Ustensiles
Instructions
Before starting, preheat the oven to 450ºF. Wash and dry all produce. 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. Bake ciabatta in the top of the oven until golden-brown, 4-5 min. (TIP: Keep your eye on the ciabatta slices 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 warmed through mixture has loosened, 5-6 min.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil then tomatoes. Cook, stirring occasionally, until burst, 4-5 min. Remove from heat. Season with salt and pepper, then stir in balsamic vinegar.
Roughly chop parsley.Carefully remove goat cheese dip from the oven, then top with balsamic tomatoes. Sprinkle remaining parsley over the dip. Serve toasted ciabatta alongside for dipping.