Baked Goat’s Cheese & Lentil Dip – Lentils.org

Baked Goat’s Cheese & Lentil Dip

  By lentilsorg  , ,

October 28, 2020

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  • Prep: 10 Minutes
  • Cook: 15 Minutes
  • 10 Minutes

    15 Minutes

    25 Minutes

  • Yields: 10
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Directions

  1. Preheat oven to 400⁰F (200⁰C).
  2. In a food processor, combine Goat’s, Neufchatel, pecorino, and ¼ cup (60 mL) oil. Season with pepper and puree until smooth and whipped.
  3. In an oil-brushed baking dish, spread cheese evenly, with slightly thicker edges than center.
  4. Bake for 20 minutes until golden on top.
  5. While the cheese is baking, combine thyme, tomatoes, lentils, balsamic vinegar, and remaining oil in a mixing bowl.
  6. Spoon lentil mixture over the warm cheese dip and serve with the baguette slices.

Ingredients

20 oz (567 g) Goat’s cheese, room temperature

8 oz (250 g) Neufchâtel cheese

½ cup (125 mL) pecorino Romano cheese, grated

½ cup (125 mL) extra virgin olive oil

2 Tbsp (30 mL) black pepper

2 Tbsp (30 mL) thyme, fresh, minced

1 cup (250 mL) cherry tomatoes, quartered

1 cup (250 mL) whole red lentils, cooked

1 Tbsp (30 mL) balsamic vinegar

20 baguette slices, toasted

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Nutrition Facts

Serving Size2 Tbsp (30 mL) + 1 baguette slice
Calories170
Sodium230 mg
Potassium54 mg
Protein7 g
Cholesterol15 mg
Sugar1 g
Total Fat9 g
Saturated Fat4 g
Total Carbohydrates15 g
Dietary Fiber1 g