THIS, my friends, is the mother of all appetizers. The stars have aligned and in their wake left this Whipped Goat Cheese Bruschetta Dip. It’s probably pretty obvious, seeing that each part of the its name is amazing on its own. Let’s break it down:
- Whipped = What I imagine a cloud’s texture to be. Light, fluffy, airy.
- Goat Cheese = Seriously…who doesn’t love goat cheese? Bright, creamy, tangy.
- Bruschetta = Mamma Mia! Fresh, garlicky, spicy.
- Dip = I’ve never met a dip I didn’t like. Rich, indulgent, delicious.
Separate, these are all fantastic. Together…they truly are greater than the sum of their parts. Each bite of this appetizer is full of so many delicious flavors and textures that not only complement, but enhance each other.
As an added benefit, this Whipped Goat Cheese Bruschetta Dip looks beautiful, too! I arranged mine in a boring rectangle, but get creative and shape it into other pretty shapes! While it looks super impressive, it is painfully easy to prepare. This is OUR little secret that is not to leave this blog…let them think we are the Michelangelo of hors d’oeuvres.
So put away those pigs in a blanket and that tired seven layer dip for another time. Be a real hero this Memorial Day Weekend and show up with Whipped Goat Cheese Bruschetta Dip.
- 1 ½ cups tomatoes, chopped and seeds removed (I used Trader Joe's Mini Heirloom tomatoes)
- ¼ cup fresh basil leaves, chopped
- 1 tablespoon basil paste (you can substitute more fresh basil for this, but I like the flavor and texture it adds!)
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 2 cloves garlic, minced
- 1 8-ounce log goat cheese (I used Trader Joe’s Garlic & Herb Goat Cheese)
- 8 ounces cream cheese, softened
- 2 teaspoons honey
- 2 tablespoons fresh minced parsley
- 1 teaspoon red pepper flakes (you can use more/less based on how spicy you want it!)
- Salt & pepper to taste
- ½ cup balsamic vinegar
- Mix together the chopped tomatoes, fresh basil, basil paste, olive oil, balsamic vinegar, garlic, salt & pepper. Cover and set in refrigerator.
- With an electric mixer, beat together the goat cheese, cream cheese and honey until light and fluffy.
- Mix in the parsley, red pepper flakes, salt & pepper.
- Place goat cheese mixture in refrigerator for 30 minutes to an hour.
- In the meantime, make balsamic reduction. (This step is optional, but I think it adds a lot of flavor!)
- Add vinegar to small saucepan and bring to a boil. Reduce to a simmer for about 10 minutes until vinegar has become thick and sticky.
- Remove from heat.
- Remove everything from fridge.
- Shape goat cheese mixture into desired shape on a platter.
- Top with bruschetta mixture and drizzle with balsamic reduction.
- Serve with crackers, toasted baguette slices, veggies, etc.!