Baked Goat Cheese and Sun-Dried Tomato Dip
Ingredients
- 1 1/2 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
- Place 1 and 1/2 cups sun-dried tomato and pesto sauce into a heat-safe dish (see link above for recipe)
- Place three, one-ounce rounds of goat cheese on top.
- Cut a take-and-bake ciabatta bread loaf of bread into 1/2 inch slices
- Brush one side of each slice of bread with olive oil
- Press olive-oil side of bread into grated parmesan cheese
- Place bread slices flat on a cookie sheet, cheese side up
- Cook the dip and bread at 350F for 15 minutes
- Garnish with ribbons of fresh basil