Warm Goat Cheese + Bruschetta Spread

Warm Goat Cheese + Bruschetta Spread is quite possibly the most delectable thing to ever kiss your lips! It’s creamy + piquant + pungent + aaaahhhh! It’s the perfect app for a dinner party, but it’s also perfect for a quiet date night in. And by date I mean me + this cheese dip. I’m okay with that. I am dating food.

If you do invite people over, make two of these recipes because you will want one all.to.yourself. Then hide in the closet for your date with this spread to muffle the animalistic noises you’ll make. You wouldn’t want to embarrass yourself in front of guests.  

This Warm Goat Cheese + Bruschetta Spread was conceived out of a favor asked of me. A friend wanted me to water her plants while she was out of town. And while I was at it, she said, I could help myself to her vegetable garden. And help myself, I did. She had about a gazillion beautiful multi-colored grape tomatoes. I actually did her another favor by not letting those luscious + ripe tomatoes sit in the sun to attract ants. See what a great friend I am?

This spread is simply perfect—you can bake the cheese mixture in advance, sit at the pool as long a you desire, and then top it with those delicious tomatoes when it is time for your dinner date. It’s a fabulous way to enjoy summer’s bounty. This recipe is also great in the fall because of its baked + gooey deliciousness. 

FYI: I use an entire baguette for toasty rounds, so be sure to add that to your grocery list.

Another thing for your grocery list–your wine.  But you knew that already. Choose a citrusy Sauvignon Blanc, a crisp + dry rosé or a fruity Beaujolais. Aaand of course, you can never go wrong with Champagne.

Enjoy!

XXOO  AB

If you make this Warm Goat Cheese + Bruschetta Spread, I’d love to hear from you!  Leave a message below, pin the recipe, and tag #nakedepicurean on Instagram so we can celebrate together!

Warm Goat Cheese + Bruschetta Spread (for 8)

INGREDIENTS

• a French baguette, sliced into small rounds

for the cheese mixture

• 11 ounces goat cheese, softened
• 4 ounces Neufatel cheese, softened
• ½ cup grated Parmesan cheese
• ¼ teaspoon red pepper flakes
• 3 oil-packed sun-dried tomatoes, chopped
• 2 teaspoons olive oil + some to coat baking dish
• 2 tablespoons green onions, thinly sliced
• 2 tablespoons parsley, roughly chopped
• ½ teaspoon black pepper

for the bruschetta

• 1 cup cherry or grape tomatoes
• 4 large basil leaves
• 4 cloves garlic, minced
• 2 tablespoons green onions, thinly sliced
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• ½ teaspoon S&P

INSTRUCTIONS

1. Preheat oven to 400º F. Smear olive oil inside baking dish. Set aside.

2. In a bowl, mix together the three cheeses, red pepper flakes, sun-dried tomatoes, olive oil, green onion, parsley, and pepper. Mix well

3. Spread cheese mixture evenly on bottom of baking dish. Using the back of a spoon, provide a shallow “well.” Place the baking dish on a shallow cookie sheet.  Bake for 17 minutes. (You may refrigerate after this step.) You can toast your rounds on this sheet at the same time. 

4. Combine bruschetta toppings in a bowl; mix well. 

5. Once cheese is done, add bruschetta and serve while hot with toasted french rounds.