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Baked goat cheese bruschetta dip

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Ingredients

For the garlic toast:

  • 1 Head of garlic
  • Red pepper flakes (optional), to taste
  • Kosher salt, to taste
  • 1 Baguette, toasted and sliced
  • 3 tbsp Butter

Goat Cheese Dip

  • 8 oz Goat cheese, softened
  • 2 tbsp Cream cheese, softened
  • 1/4 cup Grated Parmesan cheese
  • Drizzle of olive oil
  • 1/4 cup Fresh chopped basil
  • Red pepper flakes, to taste
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

For the Bruschetta Topping

  • 2 14.5 oz Cans Tuttorosso Diced Tomatoes
  • 1/4 cup Fresh chopped basil
  • 1 Garlic clove, minced
  • Drizzle of olive oil
  • Freshly ground black pepper, to taste
  • Kosher salt, to taste

Topping:

  • Fresh chopped parsley
  • Toasted panko breadcrumbs
  • Drizzle of balsamic glaze

Instructions

To roast the garlic:

  • Preheat the oven to 400°F.
  • Slice the top off a head of garlic, drizzle with olive oil, and sprinkle with salt and pepper.
  • Wrap it in foil or place it in a small baking dish and cover. Roast for about 40 minutes or until the garlic is soft and caramelized.

To make the goat cheese dip:

  • In a bowl, mix together softened goat cheese, cream cheese, Parmesan, olive oil, basil, red pepper flakes, salt, and pepper until smooth and creamy.
  • Spread the mixture into an even layer in a baking dish. Bake at 400°F for 15 minutes, or until the cheese starts to brown on top.

Prepare the bruschetta:

  • While the goat cheese bakes, combine the Tuttorosso diced tomatoes, basil, minced garlic, olive oil, salt, pepper, and red pepper flakes in a bowl.
  • Let the mixture sit for 10-15 minutes to meld the flavors.

To assemble the dip:

  • Once the goat cheese dip is baked, spoon the bruschetta mixture on top.
  • Sprinkle with toasted panko breadcrumbs, drizzle with balsamic glaze, and garnish with chopped parsley.
  • Toast the sliced baguette until golden brown. Spread butter on each slice and top with the roasted garlic.