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Salsa Baked Goat Cheese

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Salsa Baked Goat Cheese

Mmmm, I have a problem with cheese. Goat cheese, in particular. I can’t seem to incorporate enough of it in to my diet.

This creamy, luscious platter of yumminess was what I was planning on bringing to a friend’s house as an appetizer last night. Was. Planning on bringing…’til I became a walking billboard advertisement for migraine medication whilst perusing the salsas in the ethnic food aisle. The salsas began to swim, my peripheral vision began to blur, and made a beeline for the door… I had to get home to my meds before bad went to worse.

And it definitely got worse. I spent six and a half hours of the most gorgeous Saturday afternoon in my bed, sleeping off the mother of all migraines. Needless to say, we never did make it out for dinner with friends last evening!

But today I’m fine, and decided to go ahead whip up this terrific little dip to share with our neighbors as we watch the Packers this afternoon.

In the next few weeks I’m going to blog about some of my favorite appetizer recipes, just to get us all in that holiday entertaining frame of mind. This baked goat cheese is always a hit, and it’s so easy! If you have about 5 minutes to spend prepping, you’re golden.

Feel free to change it up; I was just thinking it would be great to use a good marinara instead of the salsa, and basil instead of the cilantro…in fact, I’m tryin’ that next time. I’ll let you know how it goes.

SALSA BAKED GOAT CHEESE

Serves: 6-8 as an appetizer

Source: Rick Bayless for epicurious.com

  • 1 4oz. log of goat cheese, room temperature (Montchevre is on sale)
  • 4 oz. cream cheese, room temperature
  • 1 T. chopped fresh cilantro, plus additional sprigs for garnish
  • 1 c. salsa (whatever you like best, I prefer a smoky one; Mrs. Renfro’s is on sale)
  • ¼ c. pine nuts (or chopped pecans, almonds, or walnuts), toasted
  • Your favorite toasts or crackers for serving

Preheat the oven to 350. In a small mixing bowl, mash the cheeses and the cilantro together to blend. Use a spoon to form the cheeses into a uniform ‘ball’ (it won’t be perfect, that’s okay). Place the cheese in the center of a pretty baking dish. Pour the salsa around the cheese. Bake for 12-15 minutes, or until the cheese is melted and hot throughout. Sprinkle the cheese with the toasted nuts and garnish with cilantro sprigs. Serve with your crackers or toasts.

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Leah Damron is an avid home cook who believes in using the freshest ingredients available, and she challenges herself weekly to create meals out of (mostly!) sale items. If Sendik's ever gave a title for "Biggest Fan", she believes she would win, hands down. Leah lives in greater Milwaukee with her husband, three children, and her big black lab, Daisy."

  • mharris

    This is really easy! We should have cocktails and each bring a different version!

  • LeahDamron

    I tried the Goat Cheese Marinara version this weekend – it was a total hit!! But I'll make it again if you want to have cocktails, Margaret! :-)

  • mharris

    This is really easy! We should have cocktails and each bring a different version!

  • LeahDamron

    I tried the Goat Cheese Marinara version this weekend – it was a total hit!! But I'll make it again if you want to have cocktails, Margaret! :-)

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