Black Pepper and Chile Baked Goat Cheese

Name: Black Pepper and Chile Baked Goat Cheese
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: About 1 1/4 cups
Ingredients: 1 teaspoon olive oil, plus 1 tablespoon, divided; 1/4 cup walnut halves; Small pinch of kosher salt; One 10-ounce log fresh goat cheese; 2 garlic cloves, minced; 1 teaspoon freshly ground black pepper; 1/2 teaspoon red chile powder

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Level: Easy

Total: 30 min (includes cooling time)
Active: 25 min

Yield: About 1 1/4 cups

Level: Easy

Total: 30 min (includes cooling time)
Active: 25 min

Yield: About 1 1/4 cups

Ingredients

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1 teaspoon olive oil, plus 1 tablespoon, divided

1/4 cup walnut halves

Small pinch of kosher salt

One 10-ounce log fresh goat cheese

2 garlic cloves, minced

1 teaspoon freshly ground black pepper

1/2 teaspoon red chile powder

Directions

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10m Easy 98%

CLASS

Preheat the oven to 400 degrees F.
In a small nonstick pan over medium-low heat, warm 1 teaspoon of the olive oil. Once the oil begins to shimmer, add the walnuts and cook, stirring, until the walnuts are lightly browned, 4 to 5 minutes. Turn off the heat and mix in the salt. Set aside.
In a bowl, mix together the goat cheese, garlic, and black pepper until homogenous. Transfer to a 6- or 8-inch round or rectangular baking dish (no need to pat the cheese down) and bake for 20 to 22 minutes, until the cheese is bubbling and browned along the edges. Let the goat cheese cool for 5 minutes, then drizzle with the remaining 1 tablespoon olive oil and sprinkle the red chile powder and sauteed walnuts over the top. This dip is best eaten immediately--it doesn't reheat very well.