Balsamic-Strawberry Baked Goat Cheese Dip

Balsamic-Strawberry Baked Goat Cheese Dip

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  • Prep Time


  • Total Time


  • Servings



  • 1

    baguette, cut into ¼-inch slices

  • Extra-virgin olive oil, for brushing and greasing

  • 14

    ounces goat cheese, at room temperature

  • 8

    ounces cream cheese, at room temperature

  • 2

    tablespoons honey

  • cup balsamic vinegar (see note above)

  • tablespoons granulated sugar

  • 12

    ounces strawberries, hulled and diced

  • ¼

    cup lightly packed fresh basil leaves, cut into ribbons


Preheat the oven to 425°F. Place the baguette slices on a baking sheet and brush both sides lightly with olive oil. Bake until golden, about 8 minutes. Meanwhile, combine goat cheese, cream cheese, and honey in a food processor and process until fluffy and smooth. Grease a small (1 quart) baking dish with olive oil and scrape in goat cheese mixture. Using a spoon, smooth goat cheese into an even layer; then use the spoon to create a slight indentation in the center that rises evenly towards the edges (this will help cradle the strawberries later). In a small saucepan, combine balsamic vinegar and sugar over medium-high heat. Bring to a boil, then reduce to a simmer and cook, stirring occasionally, until vinegar is slightly syrupy and coats the back of a spoon, about 10 minutes. Let cool. Place goat cheese dip in the oven and bake until lightly browned on top, 10-12 minutes. Stir together strawberries, basil, and balsamic reduction in a small bowl. Spoon berries and any juices on top of the baked goat cheese dip and serve warm with the toasted baguette slices.


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