Baked Goat Cheese & Marinara Dip




Add this easy yet impressive appetizer to your party repertoire.  Tart, creamy imported Chèvre and a spicy marinara sauce bake into a bubbly delicious warm dip your guests will love!

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12 oz imported Chèvre, at room temperature
1 1/2 cups Marinara Sauce (see recipe below or to save time use your favorite brand)
1 small baguette, cut into 1/4" slices
2 tsp extra virgin olive oil, additional for garnish
1 garlic clove
Torn fresh basil and oregano
Hot pepper flakes
Marinara Sauce
1 TB extra virgin olive oil
1/2 cup chopped onion
1 TB kosher salt divided
1 TB thinly sliced garlic
1/4 tsp hot pepper flakes
1 28oz cans crushed San Marzano tomatoes in juice
1/4 cup minced fresh basil
1 1/2 tsp no-salt Italian seasoning


Heat oil in a medium soup pot medium-low heat. Add onions and sprinkle with 1 tsp salt. Cook, stirring often, until golden and softened, about 10-15 minutes. Add chili flakes and garlic and cook for 1 minute. Add tomatoes, basil, Italian seasoning, and remaining salt and simmer sauce for 10-15 minutes for flavors to meld.
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While sauce simmers, spread goat cheese in the bottom of a small gratin or baking dish and preheat oven to 375 degrees. Brush baguette slices with olive oil and toast in oven for 5 minutes. Rub each slice with garlic clove. Spoon marinara sauce around the edge of the baking dish, leaving some goat cheese showing in the center. Bake for 10-15 minutes or until bubbly and goat cheese is starting to brown. Drizzle with remaining 1 tsp olive oil, garnish with torn herbs and hot pepper flakes and serve at once with garlic toast.
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