Anyone who knows me or Lisa is very familiar with our love of goat cheese. Rarely do we miss an opportunity to sneak it into a dish. So naturally I couldn’t resist trying this recipe for a baked goat cheese dip. It combines two of my favorite things: the fresh flavors of tomato bruschetta and goat cheese. While this recipe had me at goat cheese, it gets even better because you can prep it up to a month in advance and freeze it. Simply thaw it in the fridge and bake as directed when you need it. How wonderful is that? It’s perfect for last-minute get togethers.
Here in Minnesota, the snow will soon start to melt, and we’ll begin to reacquaint ourselves with our neighbors. You know, the ones we haven’t seen all winter because we scurry from car to house and back again wearing our down parkas and hats? I’m thinking this is just the snack to have ready when we emerge from hibernation. A glass of wine, some baked goat cheese dip and catch-up conversation with our neighbors…sounds like a lovely way to welcome spring to me.