A Goat Cheese Dip with Roasted Garlic

Mixing wonderful, dairy-free goat cheese with the amour of roasted garlic will be delight for your guest and family.

Goat cheese (French: chèvre) was first made in the Loire Valley, France. It is now found from Asia to Europe, to South and North America.

Trempette au fromage de chèvre et à l'ail rôti (French)

Servers 8

Preheat the oven to 400F (200C)

organic garlic

4 tsp. (20 ml) olive oil

1 1/3 cup (300 g) soften goat cheese

1/2 cup  (65 g) (dairy-free) cheese or shredded Parmesan cheese

3 Tbs. (45 ml) (diary-free) milk

organic grape tomatoes

some thyme leaves or dried thyme

(gluten-free) sliced French bread or crackers

un 1. Slice the top off each head of garlic.

deux 2. Drizzle with 1 tsp. (5 ml) olive oil on each. 

trois 3. Place the garlic heads down on a baking sheet.

quatre 4. Roast for 30 minutes, remove and cool.

cinq 5. Reduce the oven temperature to 350F (175C).

six 6. Rub 1 tsp. (5 ml) of olive oil in a small broiler-safe baking dish.

sept 7. In a bowl, mix the  goat cheese, other cheese, and milk. 

huit 8. Squeeze the garlic cloves into the bowl. Stir.

neuf 9. Spread the mixture into the baking dish.

dix 10. Add the tomatoes in the middle, on top of the mixture, and drizzle with oil.

onze 11. Bake another 20 minutes. 

douze 12. Then broil for 1-2 minutes.

treize 13. Drizzle more oil on top and add the thyme.

quatorze 14. Serve with the bread/crackers.

“Enjoying food is how you welcome guests,

and how you spend time together.”

-Robyn Eckhardt

(Cookbook author)