One of the easiest appetizers ever, which I've made countless times, is baked goat cheese. Normally I smother it in marinara sauce and serve it with toasted baguette, but recently I came across a recipe that turns the baked goat cheese into a Tex-Mex-style dip. The marinara is replaced with roasted tomato salsa and tortilla chips stand in for the crostini.
The resulting dip is so good I couldn't help but wonder, "why didn't I think of this?!" If you've got time, make your own salsa, but when you need an app fast, simply pour your favorite store-bought salsa over the goat cheese and pop it in the oven. For a festive Fourth of July spin, serve the red and white dip, hot from the oven, with blue corn tortilla chips. Here's the scrumptious recipe!
4 ounces goat cheese, at room temperature
3 ounces cream cheese, at room temperature
2 cups of your favorite tomato salsa (homemade or storebought)
Blue corn tortilla chips, for serving
- Preheat the oven to 400°F.
- In a medium bowl, combine the softened cheeses with a whisk or fork.
- In an oven-proof serving dish, mound the cheese mixture in the middle. Pour the salsa around the cheese.
- Bake in the oven for 20 minutes until the cheese and salsa are hot. Serve immediately with blue corn tortillas.
- Dips, Appetizers