Baked Goat Cheese Bruschetta Dip

I love me some goat cheese and a good bruschetta. That said, I think my homemade bruschetta would have been better than the pre-made stuff I used on this. I'll have to try again. 

• 8 oz goat cheese, softened to room temperature
• 4 oz cream cheese, softened to room temperature
• 1 cup shredded mozzarella cheese
• 1/2 cup plain full-fat Greek yogurt
• 2 grated garlic cloves
• 1 cup homemade or jarred tomato bruschetta
• 1-2 Tbsp balsamic glaze
• 2-3 Tbsp chopped fresh basil leaves
• grilled crostini or pita for serving

Preheat oven to 400 degrees. In a large bowl, combine the goat cheese, cream cheese, mozzarella, Greek yogurt, and garlic. Mix well. Transfer to a greased 1 quart baking dish or ovenproof skillet, and spread into an even layer.

Bake until warmed through and bubbling, about 20-25 minutes. Spoon bruschetta over the top, and finish with a drizzle of balsamic glaze. Garnish with fresh chopped basil leaves. Serve with crostini or pita.

NOTES: I left the goat cheese and cream cheese out for at least a half hour to soften and it was still pretty difficult to stir. Granted, it was a cooler time of year when I made this recipe, so ambient temperature was pretty cold. But still, I would have thought 30 minutes would be enough.

Also, I know my basil looks weird on the top. It was some I had frozen and so it was a bit discolored. Still tasted fine.

Serves 6

Prep Time: 15 minutes

Total Time: 40 minutes

Recipe from DishingOutHealth.com