Baked Goat Cheese and Sun-Dried Tomato Dip
 
 
Author:
Ingredients
  • 1½ cups Sun-Dried Tomato and Pesto Pasta Sauce (see link above)
  • 3 oz goat cheese
  • 1 loaf take and bake garlic ciabatta bread
  • garlic-infused olive oil
  • grated parmigiano-reggiano cheese
Instructions
  1. Place 1 and ½ cups sun-dried tomato and pesto sauce into a heat-safe dish (see link above for recipe)
  2. Place three, one-ounce rounds of goat cheese on top.
  3. Cut a take-and-bake ciabatta bread loaf of bread into ½ inch slices
  4. Brush one side of each slice of bread with olive oil
  5. Press olive-oil side of bread into grated parmesan cheese
  6. Place bread slices onto a cookie sheet, cheese side up
  7. Cook the dip and bread at 350F for 15 minutes
  8. Garnish with ribbons of fresh basil
Recipe by The Root Family Review at https://www.rootfamilyreview.com/baked-goat-cheese-and-sun-dried-tomato-dip/