Warm, Sweet and Savoury Goat Cheese Dip
"This is a recipe that I came up with after scouring the internet for the right appie to bring to Easter dinner."
- Ready In:
- 45mins
- Ingredients:
- 15
- Serves:
-
8-10
ingredients
- 4 ounces dried apricots, chopped
- 1 cup water
- 2⁄3 cup red wine
- 2⁄3 cup light brown sugar
- 2 tablespoons fresh rosemary, chopped divided
- 2 tablespoons balsamic vinegar, divided
- 1 cup walnut pieces
- 2 teaspoons butter (optional)
- salt
- 10 ounces fresh goat cheese
- 10 ounces cream cheese, softened
- 1 1⁄2 tablespoons fig jam
- 1⁄4 cup olive oil (EVOO)
- fresh ground pepper
- 1⁄4 teaspoon salt
directions
- Combine apricots, water, red wine, sugar, 1 table balsamic vinegar, 1 table rosemary and salt in a saucepan bring to a boil over medium high heat, reduce heat and simmer until thick, about 20 min stirring occasionally. Transfer to a bowl and place in the fridge to cool.
- While the wine is simmering, toast walnuts in a skillet over medium-medium low heat with butter and salt to taste. Remove from heat and cool when done.
- Combine cream cheese, goat cheese, EVOO, fig jam, salt and pepper remaining balsamic vinegar and rosemary, and about half the toasted walnuts. Mix by hand until smooth and well combined.
- Place cheese mixture in an oven proof dish and form a disk or mound, spoon cold apricot wine reduction over top and sides and sprinkle with remaining walnuts.
- Bake at 300 degrees for 10-15 minutes until heated through. Serve warm with baguette slices, crackers, breadsticks.
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Reviews
-
This didn't work for me at all. I made the sauce twice. The first time I overcooked it (it still wasn't thick or syrupy when I stopped) and it cooled solid! The second time, I decided to cook it for about 40~ minutes and ended up having to thicken it with cornstarch. I also found the balance of flavors to be off and entirely too strong. Hopefully someone else can improve upon it! Thanks for posting.
