Directions
Preheat the oven to 400ºF. Place garlic cloves in a small baking dish, drizzle generously with olive oil, and sprinkle with chili flakes and fresh thyme. Bake until soft and golden, about 20 minutes. Transfer the roasted garlic to a small saucepan over low heat and smash into a rough paste. Add goat cheese, lemon juice, salt, and pepper, stirring gently as the cheese begins to melt. Fold in artichokes and continue stirring until the mixture is warm and smooth. Remove from the heat, finish with parsley and an extra pinch of chili flakes, drizzle with olive oil, and serve immediately with crusty bread and fresh vegetables. Serves 6-8.
Roasted Garlic Artichoke Goat Cheese Fondue
Prep: 10 min Cook: 25 min Servings: 6-8
This dip feels fancy in the most effortless way. Warm goat cheese turns silky and spoonable, roasted garlic melts into the base for deep savory sweetness, and the artichokes give you those briny little bites that keep you going back for more. It's rich but bright, creamy but tangy, and dangerously good with anything you can drag through it.
Ingredients
- 1/3 cup cloves Garlic
- 14 oz Goat Cheese, softened
- 1 Lemon, juiced
- 1/2 cup Cento Quartered and Marinated Artichoke Hearts, roughly chopped
- 1/4 tsp Cento Crushed Red Pepper
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- Fresh Parsley, chopped
- Fresh Thyme, chopped
- Cento Imported Extra Virgin Olive Oil, for drizzling
Directions
- Preheat the oven to 400ºF. Place garlic cloves in a small baking dish, drizzle generously with olive oil, and sprinkle with chili flakes and fresh thyme. Bake until soft and golden, about 20 minutes. Transfer the roasted garlic to a small saucepan over low heat and smash into a rough paste. Add goat cheese, lemon juice, salt, and pepper, stirring gently as the cheese begins to melt. Fold in artichokes and continue stirring until the mixture is warm and smooth. Remove from the heat, finish with parsley and an extra pinch of chili flakes, drizzle with olive oil, and serve immediately with crusty bread and fresh vegetables. Serves 6-8.
