Roasted Garlic Goat Cheese Dip

Recipe and photo courtesy of Kylie Lato (midwestfoodieblog.com)

• 2 heads garlic
• 4 tsp olive oil, divided
• Kosher salt, to taste
• Cracked pepper, to taste
• 10.5 oz goat cheese, softened
• ½ tsp table salt
• ½ cup Parmesan cheese, shredded
• 3 Tbsp milk
• ¼ cup grape tomatoes
• 2 tsp fresh thyme leaves and sprigs (optional)
• 1 loaf French bread, sliced, or crostini or crackers

Heat oven to 400 F. Slice the top off each head of garlic. Drizzle cut sides with 1 tsp olive oil, then season with salt and pepper. Place garlic heads cut side down on a small baking sheet. Roast for 30 minutes; remove and cool.

Reduce heat to 350 F. Lightly oil a small broiler-safe baking dish with 1 tsp olive oil. Place goat cheese, Parmesan and milk in a medium bowl, then squeeze the garlic cloves into the bowl. Stir to combine all ingredients and season with salt and pepper.

Spread the mixture evenly into the baking dish. Top mixture with tomatoes, then drizzle on 1 tsp olive oil and season with salt and pepper. Bake 20 minutes until tomatoes are softened and dip is warmed through, then broil 1 to 2 minutes to brown the top. Garnish with a drizzle of olive oil and fresh thyme, if desired. Serve warm with French bread, crostini or crackers. Makes 8 servings.