Salsa Baked Cheese

This summer I haven't spent as much time in the kitchen as I'd like to.  In another month or so my oldest will be going into middle school and my baby is going into Kindergarten.  I'm having a hard time thinking about all that so I've been busy spending as much time with them as possible.

In the meantime I still have that itch to get in the kitchen.  I find myself looking for recipes that are super quick and easy, but still family-pleasing and full of flavor.  This recipe for Salsa Baked Cheese fits the bill.  Rick's recipe does call for toasting some nuts first, but my son has a nut allergy so I omitted that step (making this recipe even easier).  All you really need to do is buy some goat cheese and cream cheese, let them come to room temp, mix the two cheeses, spread them onto an oven-safe dish, top with salsa and let it bake for about 15-20 minutes.  Top with cilantro or green onion and you're ready to go.  Everyone enjoyed this creamy and tangy dip.  There are only a few ingredients in this recipe, but the goat cheese really adds that special something. 

Salsa Baked Cheese

Adapted from Rick Bayless online

Serves 4-6

1/4 cup pine nuts or coarsely chopped walnuts or pecans*
1 4-ounce log goat cheese
1 3-ounce package cream cheese, softened
1 cup salsa
A tablespoon or so chopped fresh cilantro or sliced green onion,  for garnish

*I omitted the nuts because my son has a nut allergy 

Note: Take a look at your salsa before making this recipe.  If your salsa doesn't have any garlic, feel free to add some sauteed garlic to your salsa prior to baking.  This recipe is great on it's own, but I feel it would really be enhanced by a little bit of garlic.

Heat the oven to 350 degrees. Spread out the nuts on a baking sheet, set them in the oven and let toast until lightly browned and very fragrant, 7 or 8 minutes. Remove and slide off into a medium-size bowl.

Add the cheeses to the bowl and combine thoroughly with the nuts. Scoop into the center of an ovenproof baking dish and form it into a 5-inch-diameter disc. Spoon the salsa over and around the cheese, set in the oven and bake until heated through, 10 to 15 minutes.

Sprinkle with the cilantro, or green onion,  and set out to enjoy as a dip or a spread on crackers, chunks of bread or toasted croutons.

Theme: Potluck