Warm, Sweet and Savoury Goat Cheese Dip

1. 1

   Combine apricots, water, red wine, sugar, 1 table balsamic vinegar, 1 table rosemary and salt in a saucepan bring to a boil over medium high heat, reduce heat and simmer until thick, about 20 min stirring occasionally.

2. 2

   Transfer to a bowl and place in the fridge to cool.

3. 3

   While the wine is simmering, toast walnuts in a skillet over medium-medium low heat with butter and salt to taste.

4. 4

   Remove from heat and cool when done.

5. 5

   Combine cream cheese, goat cheese, EVOO, fig jam, salt and pepper remaining balsamic vinegar and rosemary, and about half the toasted walnuts.

6. 6

   Mix by hand until smooth and well combined.

7. 7

   Place cheese mixture in an oven proof dish and form a disk or mound, spoon cold apricot wine reduction over top and sides and sprinkle with remaining walnuts.

8. 8

   Bake at 300 degrees for 10-15 minutes until heated through.

9. 9

   Serve warm with baguette slices, crackers, breadsticks.

* Per serving · 4 servings · Values may vary.