August is National Goat Cheese Month and we almost missed it! To celebrate, albeit a little late, executive sous chef John Vite of Superstition Mountain Golf & Country Club shares his recipe for warm goat cheese dip.
Most goat cheese dips are mixed with cream cheese, but Vite wanted to change things up a bit. “Since I’m Italian, I thought, let’s make it more Italian. So I replaced the cream cheese with mascarpone. It’s a little bit more buttery,” he says.
The recipe is fairly straightforward, but make sure the cheeses are at room temperature when you mix them because if they’re too cold, they won’t mix properly, Vite says.
If you’re a goat cheese lover, you won’t be able to resist this recipe’s creamy texture and earthy, tangy flavor. Combine the dip with ripe tomato relish and crunchy French bread and you’ll be in goat cheese heaven. Happy dipping!
Warm Goat Cheese and Mascarpone Dip with Tomato Relish and Garlic Bread Bruschetta
2 cup teardrop tomatoes, halved
½ cup red onion, minced
2 tbsp. balsamic vinegar
1 tbsp. extra virgin olive oil
Goat cheese dip
10 oz. goat cheese, room temperature
4 oz. mascarpone cheese, room temperature
1 tbsp. lemon zest
Drizzle of extra virgin olive oil
Loaf of French or Italian bread, sliced into ½ inch medallions
½ cup extra virgin olive oil
¼ cup garlic, minced
Place all ingredients in a mixing bowl and toss to combine. Let rest at room temperature to marinate for one hour.
Goat cheese dip
Preheat oven to 400 degrees. Place both cheeses in a mixing bowl and with a hand-held blender of food processor fitted with a paddle, blend cheeses until smooth. Gently fold in thyme and lemon zest until fully incorporated. Coat a one-quart ovenproof dish with just enough olive oil to cover the bottom, then carefully spoon in the cheese mixture. Bake on the center rack for 15 minutes or until golden brown. Remove from the oven and let rest 10 minutes before serving.
In a small bowl, mix together olive oil and garlic. Brush each slice of bread heavily with the garlic oil, and then lightly sprinkle with sea salt. Grill each piece until golden brown, a slight charring will add flavor if desired. Alternatively, cook bread on a large stovetop pan or griddle until toasted or place in a 425-degree oven, directly on the baking rack and bake for 5-10 minutes. Bread should be crispy on the outside and slightly soft in the center.
Once the cheese has rested for 10 minutes, spread a large spoonful of dip onto each slice of bread and top with tomato relish. Alternatively, spoon the tomato relish directly on top of dish of warm cheese and use the bread to scoop the mixture like a dip.
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