Creamy goat cheese is baked until warm and gooey, then topped with beautiful roasted tomatoes. A touch of balsamic vinegar and fresh chives add brightness and visual appeal. Serve with toasted baguette slices or your favorite crackers for dipping.

Pairs perfectly with The 90 Day Wine Collection.

INGREDIENTS:

• One 10-ounce container cherry tomatoes
• 1 clove garlic, grated
• 1/4 cup extra-virgin olive oil, plus more for brushing
• Kosher salt and freshly ground black pepper
• One 10-ounce log goat cheese, at room temperature
• 4 ounces cream cheese, at room temperature
• 1/4 cup grated Parmesan (about 1 ounce)
• 2 teaspoons balsamic vinegar
• 2 tablespoons chopped fresh chives
• Toasted baguette slices, for serving

Preheat the oven to 400 degrees F.

Toss the tomatoes with the garlic and 2 tablespoons of the olive oil on a rimmed baking sheet. Season with a 1/2 teaspoon salt and several grinds of pepper. Spread out the tomatoes in an even layer and roast until softened and starting to burst, 15 to 20 minutes.

Meanwhile, combine the goat cheese, cream cheese, Parmesan and remaining 2 tablespoons olive oil in a food processor and season with pepper; puree until smooth.

Brush a 1-quart baking dish with olive oil, then spread the cheese mixture in the dish, mounding it slightly higher around the edges than in the middle. Bake until golden and heated through, about 15 minutes.

Drizzle the roasted tomatoes with the balsamic and sprinkle with the chives. Spoon the warm tomato mixture on top of the baked cheese dip. Serve with baguette slices for dipping.

Yield: 6 servings

Active Time: 15 minutes

Total Time: 25 minutes

Ease of preparation: easy

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