About the Recipe
Let this recipe be the base for your culinary adventures! Experiment with:
lemon juice and zest
balsamic vinegar reduction
2 x Cilantro 125gm chevre logs
100 grams cream cheese, at room temperature
1/4 cup grated parmesan cheese
1/4 cup extra-virgin olive oil, plus more for brushing
Freshly ground pepper
8 small cocktail tomatoes, chopped
2 tablespoons chopped fresh chives
2 teaspoons balsamic vinegar
1 clove garlic, finely chopped
Toasted bread or crostini - for dipping.
Preheat the oven to 200C.
Combine the chevre, cream cheese, parmesan & 2 tablespoons olive oil in a blender & season with pepper; puree until smooth.
Brush a 1L baking dish with olive oil, then spread the cheese mixture in the dish, mounding it slightly higher around the edge than in the middle.
Bake until golden and heated through, about 15 minutes.
Meanwhile, combine the tomatoes, chives, vinegar, garlic, the remaining 2 tablespoons olive oil & 1/2 teaspoon salt in a medium bowl.
Spoon the tomato mixture on top of the baked dip.
Serve with toasted bread or crostini of choice.