Goat Cheese And Tomato Sauce Dip Recipes

Steps:

• For the pastry, place the flour and 1/2 teaspoon salt in the bowl of a food processor fitted with the steel blade and pulse to combine. Add the diced butter and toss carefully with your fingers to coat each piece of butter with flour. Pulse 12 to 15 times, until the butter is the size of peas. While pulsing, add the ice water all at once through the feed tube. Pulse to combine, stopping just before the dough forms a ball. Turn the dough out onto a well-floured board and form it into a disk. Wrap in plastic and refrigerate for one hour.
• Meanwhile, preheat the oven to 450˚ F. Heat the 4 tablespoons butter in a large (12-inch) sauté pan over medium to medium-high heat. Add the leeks, thyme, 1 teaspoon salt and 1/2 teaspoon pepper and sauté for 8 minutes, until the leeks are tender and starting to brown. Set aside. Place the tomatoes on a plate, sprinkle them with salt and pepper and drizzle lightly with olive oil. Set aside.
• On a floured board, roll the dough into an 11-inch circle, then place it on a sheet of parchment paper. Turn a sheet pan upside down and transfer the paper to the inverted pan. Spread the leeks on the pastry, leaving a 1 1/2-inch border. Crumble the goat cheese evenly on top. Arrange the tomatoes over the goat cheese, overlapping the slices because they will shrink. Turn the edges of the pastry up and over the tomatoes, crimping so they lie flat. Brush the pastry with the egg wash. Bake for 25 to 30 minutes, until the pastry is nicely browned. Allow to cool on the pan for 5 minutes, sprinkle lightly with the fresh herbs and salt, cut in wedges and serve warm.

Steps:

• Mix tomatoes, onion, basil, garlic, salt, and pepper together in a small bowl. Refrigerate bruschetta for at least 1 hour to allow flavors to blend.
• Remove bruschetta from the refrigerator and transfer to a small saucepan. Add goat cheese and Cheddar cheese. Cook over medium-low heat, stirring constantly, until cheese is melted and mixture is heated through, 15 to 20 minutes.
• Transfer to a bowl to serve.

Steps:

• Preheat conventional oven or toaster oven to 350°F
• Mix together the garlic and olive oil and spread over bread slices and place on a baking sheet.
• Pat the goat cheese into a 1/2-inch pancake and place in shallow baking dish.
• Ladle tomato sauce into dish to come up to top edge of cheese (do not cover the cheese with sauce).
• Bake, uncovered, until sauce begins to bubble at edges and cheese is hot, about 25 minutes. During last 10 minutes of baking, toast bread until golden brown.
• Garnish cheese with basil if using.

Steps:

• Mash the goat cheese and cream cheese together with a wooden spoon. Work in the roasted garlic, basil, and thyme. Stir in 4 tablespoons of the olive oil. Refrigerate this mixture at least 1 hour. Heat the remaining tablespoon of oil in a medium-size skillet. Add the onion and minced garlic and sauté over medium heat until they are tender but not brown. Stir in the tomatoes, breaking them up with a fork. Cook, uncovered, over very low heat about 40 minutes, or until the tomatoes are very soft. Season with salt and pepper and add the pinch of sugar. Remove from the heat and place the whole basil leaves on top. (you may refrigerate for up to 2 days until ready to serve. Bring the tomato sauce to a simmer before resuming the recipe) To serve, place about the cheese mixture in a mound in a shallow serving dish. Spoon the warm tomato sauce over and around the cheese and serve with the crackers and bread slices.