This warm dip is a taste of summer in a dish. Even if you aren’t a fan of goat cheese, the combination of fresh fruit and honey gives this dish an addictive quality that will have you coming back for more. It is perfect as an afternoon snack or a party dip, just don’t expect leftovers!
Ingredients
- ½ teaspoon sea salt
- Pinch of ground black pepper
- 2 teaspoons ground culinary lavender
- ½ cup olive oil
- 1 baguette, sliced
- 8 ounces soft goat cheese log, room temp
- 1 cup sliced fresh seasonal fruit—plums, peaches, figs, berries
- Local honey
Preparation
Preheat oven to 375°F.
Mix salt, pepper and lavender with the olive oil; brush lightly over bread slices. Reserve any leftover oil.
Place bread slices on a baking pan and slip into the oven for about 10 minutes, until toasted. Remove from oven.
Slice goat cheese into 1-inch medallions and place in a shallow ovenproof serving dish. Top with sliced fruit or berries and drizzle with any remaining seasoned olive oil. Bake uncovered on the top rack for about 15 minutes. When cheese and fruit is bubbly, the queso is ready. Remove hot dish from oven, place on a serving plate, and drizzle with honey. Serve warm with toasted baguette slices.
Garnish with fresh lavender sprigs.
