baked goat cheese, smoked tomato dip & crostini
Texas has a world of artisanal goat cheese makers and many make out-of-this-world cheeses--dill goat cheese, roasted garlic goat cheese, rosemary fig goat cheese just to name a few. Use regular goat cheese (if there is such a thing?) for this recipe. the full-flavored, tangy touch pairs wonderfully with the smoked tomatoes.
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yield
serving(s)
prep time
10 Min
cook time
20 Min
method
Bake
Ingredients For baked goat cheese, smoked tomato dip & crostini
- BAKED GOAT CHEESE AND SMOKED TOMATO DIP
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1 csmoked tomato sauce
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2(4-ounce) goat cheese logs
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1/4 cthinly sliced basil leaves
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24garlic crostini
- GARLIC CROSTINI
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1(16-inch) baguette
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roasted garlic oil
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1/2 tspsea salt
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1/2 tspfresh ground pepper
How To Make baked goat cheese, smoked tomato dip & crostini
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1Preheat the oven to 400 degrees.
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2Cut the baguette into 24 (1/4-inch) slices. Place the slices on a rimed baking sheet.
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3Drizzle with garlic oil. Sprinkle with salt and pepper. Set aside.
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4Pour the smoked tomato sauce in a 4 cup casserole.
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5Place the goat cheese logs in the center of the sauce.
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6Bake the crostini for 8 to 10 minutes. Remove from oven and let cool.
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7Bake the dip for 20 minutes or until the sauce and cheese are heated through. Sprinkle with basil leaves and serve immediately with the garlic crostini.
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