Baked Goat’s Cheese & Lentil Dip – Lentils.org
1020 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...
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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