½teaspoonkosher saltplus more for sprinkling the toasts
½teaspoonfreshly ground black pepper
1baguettethinly sliced
Instructions
Preheat the oven to 375°F.
In a food processor or blender, combine the goat cheese, cream cheese, 1 tablespoon olive oil, sundried tomatoes, scallions, lemon zest, ½ teaspoon thyme, salt and pepper . Process until well combined. Place in an oven safe shallow dish, pretty enough for serving. Bake until lightly browned and bubbling, about 15 minutes.
While the dip is cooking, brush the baguette slices with the remaining 3 tablespoons olive oil and sprinkle with salt. Place on a baking sheet and bake in the oven along with the dip for the last 6 minutes or so.
Sprinkle the dip with the remaining ½ teaspoon thyme. Serve the hot dip with the toasted baguette slices.
Notes
If you can find soft sundried tomatoes that are not packed in oil, those are best here. If packed in oil is your only option, blot them with paper towels before adding to the food processor.