"You'll get rave reviews from guests when you serve this rich appetizer--plan to have it ready ahead of time to pop in the oven!" — Muir Glen
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2 (4 ounce)
logs soft goat cheese, cut into 1-inch slices
1 (14.5 ounce) can
Muir Glen® Organic Diced Tomatoes, drained
coarsely chopped pitted kalamata olives
chopped fresh thyme leaves
crushed red pepper
(1/2 -inch-thick) slices baguette, toasted
Someone on here complained about this recipe not being to restaurant standard. I am quite the restaurant snob, and I thought this mixture was FANTASTIC. I followed it to the letter except adding some salt and pepper. A+, I am in love.
I had a baked goat cheese at one of my local restaurants that I was trying to recreat and this didn't even compare. I am going to have to go back to the restaurant to see exactly the ingredients they used. I found this recipe to be a little dry and maybe I could have used a little more olive oil and figure out what other ingredients to add to give it more flavor.
Love this. I have made as an appetizer but I love it so much I have put it on wild mushroom ravioli and it is amazing.
I loved this recipe!! I served it with melba crackers and vegies to not distract from the flavor of this dip.
I was very simple and easy. Cheese was a little hard to find and was high in price. but over all very worth it!!!
GREAT!! It was perfect for my guests... I made this as a snack for some friends to come over and do some work together for school and it was a success!!
This was awsome!! I idea fresa basil because I didn't have thyme and came out delish!! My guests loved it!
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Goat Cheese
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 71
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