One of the easiest appetizers ever, which I've made countless times, is baked goat cheese. Normally I smother it in marinara sauce and serve it with toasted baguette, but recently I came across a recipe that turns the baked goat cheese into a Tex-Mex-style dip. The marinara is replaced with roasted tomato salsa and tortilla chips stand in for the crostini.
The resulting dip is so good I couldn't help but wonder, "why didn't I think of this?!" If you've got time, make your own salsa, but when you need an app fast, simply pour your favorite store-bought salsa over the goat cheese and pop it in the oven. For a festive Fourth of July spin, serve the red and white dip, hot from the oven, with blue corn tortilla chips. Here's the scrumptious recipe!
Inspired by Chaos in the Kitchen Ingredients 4 ounces goat cheese, at room temperature Directions Serves 8.
Salsa Baked Goat Cheese
3 ounces cream cheese, at room temperature
2 cups of your favorite tomato salsa (homemade or storebought)
Blue corn tortilla chips, for serving
Inspired by Chaos in the Kitchen
4 ounces goat cheese, at room temperature