Brûléed Whipped Goat Cheese Dip with Crispy Prosciutto | Alexa Whats for Dinner

Alexa Whats for Dinner

Name: Brûléed Whipped Goat Cheese Dip with Crispy Prosciutto
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: SIGNATURE SELECTS Sugar, Powdered, Confectioners'; Primo Taglio Cheese & Ham, Mozzarella, Prosciutto, Roll; O Organics Cream Cheese Spread Tub; DJ Forry Pomegranate Arils; Crusty French Bread; Cobram Estate Olive Oil, Extra Virgin, Classic Flavor; David's Kosher Salt; Nonni's Almond Crisps, Lightly Sweet, Pistachio; Primo Taglio Goat Cheese with Honey, Soft; Natural Delights Medjol Dates, Fresh, Pitted

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Brûléed Whipped Goat Cheese Dip with Crispy Prosciutto

Serves 615 mins prep15 mins cook

@alexawhatsfordinner gives this whipped goat cheese dip a fun ✨twist✨ with a brûléed sugar topping and flavorful add-ons that take it to the next level.

0 servings

What you need

SIGNATURE SELECTS Sugar, Powdered, Confectioners'

tbsp table sugar

Primo Taglio Cheese & Ham, Mozzarella, Prosciutto, Roll

slice prosciutto

oz cream cheese

cup pomegranate arils

crusty bread

Cobram Estate Olive Oil, Extra Virgin, Classic Flavor

tbsp olive oil

tsp kosher salt

Nonni's Almond Crisps, Lightly Sweet, Pistachio

cup pistachio nuts

Primo Taglio Goat Cheese with Honey, Soft

oz goat cheese

Natural Delights Medjol Dates, Fresh, Pitted

medjool dates

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Instructions

Preheat the oven to 400°F (200°C). Line a baking sheet with foil.

Arrange the prosciutto on the prepared baking sheet, spacing evenly. Bake for 10-15 minutes, until crispy. Remove from the oven and let cool, then crumble into small pieces.

In a food processor, combine the goat cheese, cream cheese, olive oil, and salt. Pulse until very smooth, creamy, and fluffy.

Spread the goat cheese mixture in a shallow bowl. Sprinkle the sugar evenly over the top. Using a kitchen torch, melt the sugar on top until melted and deep golden brown.

Crumble the crispy prosciutto over the brûléed goat cheese, then top with the pistachios, dates, and pomegranate arils. Serve with toasted crusty bread.

Enjoy!

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