Recipe: Goat Cheese & Tomato Layered Dip

Finally another recipe. Yes, it’s been a hectic summer.

And yes, I’m so glad to be back into the swing of things.

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My summer consisted of a lot of dating, working, meeting new people, a new roommate, a vacation to Europe (which included trying some great food), and sleeping. Normally I feel refreshed by the time it’s over, but this time, I’m completely wiped out.

I had to start back off with something simple, hence this GLORIOUS goat cheese dip. I went to visit a few friends last night and brought this appetizer. Luckily, it was a huge hit, and it only took 20 minutes to put together. Winning.

This recipe is so great. I love cheese. Goat cheese has been a new obsession of mine for a few weeks now so I was really excited to come up with a way to make other people like it, too. It’s so nice when cheese comes at a consistency that is spread-able.

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A lot of people aren’t fans of olives, but the greatest thing about this recipe is how well they blend in and accent the other flavors in the dip. The garlic may be a little much for some people, in which case I recommend only using one clove instead of two, but either way still delicious.

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Goat Cheese & Tomato Layered Dip
takes 20 minutes, serves about 6 people

8 oz. of goat cheese
1/2 cup chopped black olives
2 cloves chopped garlic
2/3 cup chopped roma tomatoes
2 T. olive oil
3 T. chopped fresh basil
1 T. rosemary
1/2 french baguette, sliced

Slice the goat cheese into 1/2 inch slices and arrange on a plate to form the base. Mix the olives and garlic together, then spread atop the goat cheese to form the second layer. Place the chopped tomatoes above the olive layer. Drizzle the olive oil on top of the tomato layer and sprinkle the top with the fresh basil and rosemary.

Serve with the slices of baguette and enjoy! ๐Ÿ™‚ I also like to toast the baguette slices so that there is a nice golden color on the top, which takes about 5 minutes at 350 degrees in the oven.

Have a great Labor Day weekend!!

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