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!
|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|
|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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