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Sunday, November 16, 2008

Goat Cheese Chorizo Wine Dip

There is a marvelous tapas restaurant in Chicago ( Cafe Ba Ba Reeba). We always get an order of the baked goat cheese, its a little dish of warm goat cheese in a pool of a creamy tomato sauce, and pitchers of sangria! That dish gave me the inspiration for this dish even though its not really similar at all; that and the fact that I just love warm goat cheese! This dish has great wine flavor with little hunks of tomatoes; the addition of chorizo makes this a hearty dish that could act as a side to simple dinner rather than an appetizer. This really is super; just doesn't photograph that well!

Goat Cheese Chorizo Wine Dip
Put 1 stick of chorizo in a sautee pan on medium low to cook, you're going to see a lot of orange/red grease come out of that stick.

Sautee in a large pan, just until they begin to soften (roughly 5 minutes):
1/2 cup chopped onions 1 cup diced onions
with some fresh ground black pepper

add and simmer until sauce begins to thicken (roughly15 minutes):
1/2 bottle dry red wine (always choose a wine you would drink)
1 can diced tomatoes (I used use fire roasted, but it's not necessary)
2 Tbls balsamic vinegar
2 bay leaves
sprig of oregano

1 log goat cheese (10.5 ounces)
1 stick of chorizo (as much as the goat cheese)

Pour sauce into a baking dish, it fit perfectly in my ceramic pie plate. Add hunks of goat cheese; pour the grease off the chorizo and add in chunks to the sauce. Bake at 350 degrees until cheese is bubbly (roughly 15 minutes). Serve with crostini, fresh bread, crackers or as a side dish.


  1. wine isnt allowed in my religion, but I would love to try this, I am sure it must be full of flavour and nice fragrance, sadly I cant eat this.

  2. Chicago is famous for street restaurants just like new York. That is the beauty of it and it had food of all the cultures. Though its not my favorite one but looks good.



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