Sunday
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
crockpot pepperoncini beef sandwiches, Kaiser rolls, fruit
basil panko chicken tenders, corn on the cob, cucumber salad
out to Capital Grille
chipotle chicken pasta, pao de queijo
French bread pizzas, salad
cooking class at Quattro
creamy tortilla soup, tomatoes with cilantro pesto

Thursday, February 4, 2010

Goat Cheese and Tomato Dip

This dip is so simple and can be varied easily. It has been in my recipe file for years and I am not quite sure where it originated from to give them proper credit for it. Some variations I have tried and enjoyed are making the marinara a rosa with a touch of cream, actually making a marinara sauce in place of the tomatoes and brushing the baguette slices with oil and rubbing with garlic. This is always a hit at girly get togethers, if you like goat cheese, then this dip is for you.
Goat Cheese Marinara
printable recipe

1 log of goat cheese
1 can (14.5 ounces) of diced tomatoes
1 French baguette, sliced on the bias

Preheat oven to 425. In a small baking dish, pour the tomatoes into it and nestle the goat cheese log into them. Bake for 20 to 25 minutes, until goat cheese begins to brown. Serve with baguette slices (toasting optional).
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2 comments:

NoahS said...

This IS so tasty. I will make it again and try not to mess it up this time.

Action Jackson said...

Oh my gosh this looks like the goat cheese and tomato dip at Mi Luna. My stomach is officially growling.

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