Salsa Baked Goat Cheese Recipes

BAKED GOAT CHEESE DIP

Baked Goat Cheese Dip image

Provided by Food Network Kitchen

Time 25m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 10-ounce log goat cheese, at room temperature
4 ounces cream cheese, at room temperature
1/4 cup grated parmesan cheese
1/4 cup extra-virgin olive oil, plus more for brushing
Freshly ground pepper
8 small cocktail tomatoes (about 10 ounces), quartered
2 tablespoons chopped fresh chives
2 teaspoons balsamic vinegar
1 clove garlic, finely chopped
Kosher salt
Toasted baguette slices, for serving

Steps:

Preheat the oven to 400 degrees F. Combine the goat cheese, cream cheese, parmesan and 2 tablespoons olive oil in a food processor and season with pepper; puree until smooth. Brush a 1-quart baking dish with olive oil, then spread the cheese mixture in the dish, mounding it slightly higher around the edge than in the middle. Bake until golden and heated through, about 15 minutes.
Meanwhile, combine the tomatoes, chives, vinegar, garlic, the remaining 2 tablespoons olive oil and 1/2 teaspoon salt in a medium bowl. Spoon the tomato mixture on top of the dip. Serve with baguette slices.

SALSA BAKED GOAT CHEESE

Salsa Baked Goat Cheese image

This is wonderful with beer, margarita's, whatever else you're serving. This dip/spread is quick, easy and delectable!

Provided by TishT

Categories Spreads

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1/4 cup walnuts or 1/4 cup pecans, coarsely chopped
1 (3 ounce) package cream cheese, softened
4 ounces plain goat cheese (or you can just use more cream cheese)
1 cup salsa (your favorite)
1 tablespoon fresh cilantro, chopped for garnish
pita bread rounds or crisp toast

Steps:

Preheat the oven to 350F.
Spread the nuts on a baking sheet and toast them in the oven until lightly browned and very fragrant, 7-8 minutes should do it.
Transfer to a medium bowl Add the cheeses to the bowl and combine thoroughly with the nuts.
Scoop the cheese mixture into the center of a baking dish, such as a decorative 9" pie plate, and form into a 5" disk.
Spoon te salsa over and around the cheese.
Bake until heated through, 10-15 minutes.
Sprinkle with the cilantro and serve as a dip or a spread with tortilla chips or other crisps*Note: if the salsa is very chunky, you may want to strain it or chop it in a food processor so the pieces won't fall off the chips.
Also, really good if the chips are heated!

SALSA-BAKED GOAT CHEESE

Salsa-Baked Goat Cheese image

Provided by Rick Bayless

Categories Condiment/Spread Tomato Appetizer Cinco de Mayo Cream Cheese Goat Cheese Pine Nut Jalapeño Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Serves 4 to 6 as a nibble with tortilla chips, pita triangles, crackers or crispy toasts

Number Of Ingredients 5

Ingredients

1/4 cup pine nuts or coarsely chopped walnuts or pecans
1 4-ounce log goat cheese (there are flavored goat cheeses available, some of which can be good with the salsa, but think about the flavor combination before making your purchase)
1 3-ounce package cream cheese, softened
1 cup Roasted Jalapeño-Tomato Salsa
A tablespoon or so chopped fresh cilantro, for garnish

Steps:

1. Heat the oven to 350 degrees. Spread out the nuts on a baking sheet and toast them in the oven until lightly browned and very fragrant, 7 or 8 minutes (the pine nuts will brown quicker than either of the others). Remove and slide them off into a medium-size bowl.
2. Add the cheeses to the bowl and combine thoroughly with the nuts. Scoop it in the center of a baking dish (I like to use a decorative 9-inch pie pan) and form it into a 5-inch-diameter disk. Spoon the salsa over and around the cheese. Place the dish in the oven and bake until heated through, 10 to 15 minutes. Sprinkle on the cilantro and set it out for your guests to enjoy as a dip or a spread.

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