Sun-Dried Tomato & Herb Marinated Goat Cheese Dip
Servings: 6 -8
You only need 10 minutes to prep this Marinated Goat Cheese Dip. Packed with sun-dried tomatoes & fresh herbs, you'll dip in again and again.
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Ingredients
- 300 grams (10oz) softened plain goat cheese
- 1 garlic clove, grated or pressed
- 1/2 cup diced sundried tomatoes, use sundried tomatoes packed in oil, drain oil first before dicing
- 1 tsp dried oregano
- 3/4 tsp dried thyme
- 1/4 tsp chili flakes
- 1/4 tsp salt
- 2 tbsp packed minced fresh basil
- 2 tbsp fresh minced parsley
- 2 tsp balsamic vinegar
- 1/3 cup olive oil
- fresh basil leaves to garnish
- crackers or crostini for serving
Instructions
- To a small bowl add the olive oil, pressed garlic, diced sun-dried tomatoes, dried oregano, dried thyme, chili flakes, salt, grated parmesan cheese, minced fresh basil, minced fresh parsley and balsamic vinegar and stir together to combine. Set aside.
- Use the back of a spoon to spread the softened goat cheese in a shallow bowl or dish.
- Spoon the sun-dried tomato and herb mixture over top of the softened goat cheese. Let sit at room temperature for 15-20 minutes before serving (or up to 1 hour if preparing ahead of time).
- Before serving, garnish with fresh basil. Serve with crackers or crostini (see notes below on how to toast baguette to make crostini).
Notes
- If you don't have time to soften the goat cheese, slice the goat cheese using a sharp knife into 1/2 inch circles instead. Then, place the goat cheese rounds on a plate or in a shallow bowl and spoon the sun-dried tomato topping over top of all of the goat cheese. Let sit for 10-15 minutes to allow the goat cheese to soften and then serve.
- Want to make your own crostini? Preheat the oven to 400F. Use a bread knife to slice a baguette into 1-inch thick slices. Brush the bread slices with olive oil on one side and place in a single layer on a baking sheet. Bake for 5 minutes, then flip and bake for another 5 minutes until toasted.
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