Warm, Sweet and Savoury Goat Cheese Dip |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 10 |
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This is a recipe that I came up with after scouring the internet for the right appie to bring to Easter dinner. Ingredients:
4 ounces dried apricots, chopped |
1 cup water |
2/3 cup red wine |
2/3 cup light brown sugar |
2 tablespoons fresh rosemary, chopped divided |
2 tablespoons balsamic vinegar, divided |
1 cup walnut pieces |
2 teaspoons butter (optional) |
salt |
10 ounces fresh goat cheese |
10 ounces cream cheese, softened |
1 1/2 tablespoons fig jam |
1/4 cup olive oil (evoo) |
fresh ground pepper |
1/4 teaspoon salt |
Directions:
1. Combine apricots, water, red wine, sugar, 1 table balsamic vinegar, 1 table rosemary and salt in a saucepan bring to a boil over medium high heat, reduce heat and simmer until thick, about 20 min stirring occasionally. Transfer to a bowl and place in the fridge to cool.
2. While the wine is simmering, toast walnuts in a skillet over medium-medium low heat with butter and salt to taste. Remove from heat and cool when done.
3. Combine cream cheese, goat cheese, EVOO, fig jam, salt and pepper remaining balsamic vinegar and rosemary, and about half the toasted walnuts. Mix by hand until smooth and well combined.
4. Place cheese mixture in an oven proof dish and form a disk or mound, spoon cold apricot wine reduction over top and sides and sprinkle with remaining walnuts.
5. Bake at 300 degrees for 10-15 minutes until heated through. Serve warm with baguette slices, crackers, breadsticks.
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