Baked Goat Cheese Dip

• 1 10 -ounce log goat cheese, at room temperature
• 4 ounces cream cheese, at room temperature
• 1/4 cup grated parmesan cheese
• 1/4 cup extra-virgin olive oil, plus more for brushing
• Freshly ground pepper
• 8 small cocktail tomatoes (about 10 ounces), quartered
• 2 tablespoons chopped fresh chives
• 2 teaspoons balsamic vinegar
• 1 clove garlic, finely chopped
• Kosher salt
• Toasted baguette slices, for serving

1. Preheat the oven to 400 degrees F. Combine the goat cheese, cream cheese, parmesan and 2 tablespoons olive oil in a food processor and season with pepper; puree until smooth.
2. Brush a 1-quart baking dish with olive oil, then spread the cheese mixture in the dish, mounding it slightly higher around the edge than in the middle.
3. Bake until golden and heated through, about 15 minutes.
4. Meanwhile, combine the tomatoes, chives, vinegar, garlic, the remaining 2 tablespoons olive oil and 1/2 teaspoon salt in a medium bowl.
5. Spoon the tomato mixture on top of the dip.
6. Serve with baguette slices.
7. Photograph by Andrew Purcell

goat cheese, cream cheese, parmesan cheese, extravirgin olive oil, freshly ground pepper, cocktail tomatoes, fresh chives, balsamic vinegar, clove garlic, kosher salt, baguette slices

Taken from www.foodnetwork.com/recipes/food-network-kitchens/baked-goat-cheese-dip.html (may not work)