Goat Cheese And Tomato Sauce Dip

• 4 ounces soft goat cheese, room temperature
• 4 ounces cream cheese, room temperature
• 5 cloves roasted garlic, peeled, mashed
• 6 fresh basil leaves, torn in tiny pieces
• 1 teaspoon fresh thyme leaves
• 5 tablespoons extra virgin olive oil
• 1 onion, thinly chopped
• 2 cloves garlic, minced
• 1 28-ounce can diced plum tomatoes
• Salt and freshly ground black pepper to taste
• Pinch of sugar
• 4 whole fresh basil leaves
• Sliced baguettes and/or water crackers

1. Mash the goat cheese and cream cheese together with a wooden spoon.
2. Work in the roasted garlic, basil, and thyme. Stir in 4 tablespoons of the olive oil. Refrigerate this mixture at least 1 hour.
3. Heat the remaining tablespoon of oil in a medium-size skillet. Add the onion and minced garlic and saute over medium heat until they are tender but not brown. Stir in the tomatoes, breaking them up with a fork. Cook, uncovered, over very low heat about 40 minutes, or until the tomatoes are very soft. Season with salt and pepper and add the pinch of sugar. Remove from the heat and place the whole basil leaves on top. (you may refrigerate for up to 2 days until ready to serve. Bring the tomato sauce to a simmer before resuming the recipe)
4. To serve, place about the cheese mixture in a mound in a shallow serving dish. Spoon the warm tomato sauce over and around the cheese and serve with the crackers and bread slices.

goat cheese, cream cheese, garlic, fresh basil, thyme, extra virgin olive oil, onion, garlic, tomatoes, salt, sugar, fresh basil, water crackers

Taken from www.epicurious.com/recipes/member/views/goat-cheese-and-tomato-sauce-dip-1216287 (may not work)