Molten goat-cheese dip

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25 min


8 Servings

Molten goat-cheese dip

John Cullen


  • 300-g log goat cheese
  • 2 small roasted red peppers
  • 2 egg yolks


  • PREHEAT oven to 350F. Whirl cheese with peppers and yolks in a food processor until smooth. Pour into an ovenproof dish. Cover with foil and bake, stirring halfway through, until warm but not hot, about 20 min. Serve with crostini and vegetable crudités.
  • TO make crostini, thinly slice a baguette. Lightly brush both sides of each slice with olive oil. Bake in a 350F oven for about 10 min, flipping the slices halfway through. Cool on a rack. For vegetable crudités, use endive leaves, snow peas, blanched green beans and raw cauliflower florets.

Nutrition (per serving)

  • Calories
  • 121,
  • Protein
  • 8 g,
  • Carbohydrates
  • 2 g,
  • Fat
  • 9 g,
  • Sodium
  • 183 mg.

Tips: Instead of baking in the oven, microwave goat-cheese dip on medium power, stirring every 30 sec until warm, about 2 min.