Warm Goat Cheese Dip with Winter Bruschetta


marydukecooks.com

Warm Goat Cheese Dip with Winter Bruschetta is a versatile appetizer. If you are like me, many of your friends are on diets with restrictions. It is hard to find an appetizer that everyone can enjoy. The appetizer is basically a 2-layer dip. The bottom layer is a warm, well-seasoned goat cheese dip and the top layer is bruschetta made with canned tomatoes instead of fresh. A perfect choice in winter when grocery tomatoes have little flavor!

The dip is surrounded with cut up bite size vegetables and regular or gluten free crackers. Your Keto and Paleo friends can use vegetables instead of crackers, to scoop the goat cheese dip. Your gluten free friends can use gluten free crackers or vegetables. Place any leftover Winter Bruschetta in a bowl for your lactose free friends.

Warm Goat Cheese Dip with Winter Bruschetta

Goat Cheese Dip (recipe follows)
Winter Bruschetta (recipe follows)
Bite size fresh vegetables, gluten free crackers, and/or Mediterranean flavored triangle pita crackers

Goat Cheese Dip
2 (4 ounce) goat cheese logs
1 (8 ounce) package Real cream cheese (not Neufatchel)
1/4 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 teaspoon freshly ground black pepper

Mix all ingredients with a mixer. Spread dip in either a 9-inch glass pie pan or in two smaller shallow glass or ceramic dishes.
(Use microwave safe dishes- to heat dip in microwave).

Winter Bruschetta
1/2 tablespoon olive oil
1/2 cup finely diced yellow onion
2 garlic cloves, minced
2 tablespoons tomato paste
1/8 teaspoon dried crushed red pepper flakes
Pinch granulated sugar
1 (14.5 ounce) can petite diced tomatoes
1/4 cup chopped sundried tomatoes in oil
1/4 cup rough chop, fresh basil
Kosher salt and Freshly ground black pepper, to taste

Heat oil over medium high heat in a large skillet until hot. Add onion and cook until translucent; about 4-5 minutes. Add garlic, tomato paste, red pepper flakes, and sugar. Cook 1 minute stirring the whole time. Reduce heat to low and add canned tomatoes and sundried tomatoes. Cook, stirring occasionally, 10 minutes, until thick and most of the liquid has evaporated. Remove from heat and add basil. Season with salt and pepper, to taste.

Spoon bruschetta on top of goat cheese dip. Place any extra bruschetta in a small bowl. Heat Goat Cheese Dip and Winter Bruschetta in microwave until warm; about 1- 1 ½ minutes. Serve with bite size fresh vegetables, gluten free crackers and/or Mediterranean flavored triangle pita crackers. Makes 10-14 servings. Tip: In summer months make bruschetta with fresh tomatoes.

Published in the News and Neighbor on February 19, 2020.

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