If you are in love with the stronger flavor of goat cheese (as I am), feel free to replace the cream cheese with more goat cheese.
INGREDIENTS
- One 4-ounce log fresh goat cheese
- One 3-ounce package cream cheese
- 2 to 3 tablespoons Salsa Negra
- A tablespoon or so of grated Mexican queso añejo or other garnishing cheese like Parmesan or Romano
- About 1/3 cup chopped cooked bacon
- A small handful of cilantro leaves
- Tortilla chips for serving (preferably thicker ones like you get from a local tortilla factory)
INSTRUCTIONS
In a bowl, mix together the goat cheese and cream cheese until homogenous and easily spreadable. Spoon into a small baking dish and form into a disk (a 6-inch earthenware cazuela is ideal—like the ones you see in tapas bars). Flatten the top. Spoon the salsa Negera evenly over the cheese. Bake in a 350-degree oven until heated through, 10 to 15 minutes.
Sprinkle on the queso añejo (or a stand-in), bacon and cilantro, and you’re ready to serve with tortilla chips for scooping.
