Ingredients:

  • 225g Goat cheese (chèvre), softened
  • 115g Full fat cream cheese, softened
  • 2 cloves Garlic, finely minced
  • 5ml Honey (1 tsp)
  • 2.5g Freshly cracked black pepper (0.5 tsp)
  • 120ml Sun dried tomatoes in oil, drained and chopped (0.5 cup)
  • 15ml Reserved oil from sun dried tomato jar (1 tbsp)
  • 60ml Fresh basil, chiffonade (0.25 cup)
  • 2 tbsp Pine nuts

Instructions:

  1. Preheat your oven to 190°C (375°F). Note: A hot oven ensures the edges brown before the center gets too runny.
  2. Combine the 225g goat cheese and 115g cream cheese in a bowl.
  3. Mix in the 2 cloves of minced garlic, 5ml honey, and 2.5g black pepper until the mixture is velvety and uniform.
  4. Spread the cheese mixture into your baking dish in an even layer.
  5. Toss the 120ml chopped sun dried tomatoes with the 15ml reserved oil.
  6. Spoon the tomato mixture over the center of the cheese, leaving a border around the edges.
  7. Sprinkle the 2 tbsp pine nuts over the top of the tomatoes.
  8. Place in the oven for 20 minutes until the cheese is bubbling and the pine nuts are golden.
  9. Remove from the oven and immediately top with the 60ml fresh basil. Note: Adding basil to the hot oil helps release its aroma without turning it black.