Baked Goat Cheese

• 2 sm. shallots, peeled and julienne
• 1 ½ T. butter
• 1 T. flour
• 1 T. fresh thyme, or other fresh herb
• ½ c. heavy cream
• ½ c. whole milk
• 3 oz. goat cheese
• 1 egg
• ½ egg yolk
• ¼ c. grated Parmesan
• Pinch cayenne
• salt and cracked black pepper to taste

Optional Topping:

• ½ c. chopped almonds, toasted and coarsely chopped
• ¼ c. assorted dried fruits (golden raisins, cherries, apricots)
• 2 T. extra virgin olive oil
• sprinkle salt and pepper

Preheat the oven to 350 degrees. Butter a gratin dish or a casserole dish.

In a medium saucepan, on a medium-low flame, heat the butter and add the shallots. Cook for 2 minutes, until the shallots are wilted and translucent in color. Add the chopped herbs and continue cooking for 1 minute. Add the flour and stir over a low flame. Cook this “roux” for 2 minutes. Add the heavy cream and milk and whisk over a low flame for 3-4 minutes, or until the base is thick and bubbly. Remove from the heat, add the goat cheese, stir and let cool for a few minutes.

In the meantime, whisk the eggs, parmesan (reserve 1 T. for sprinkling) and cayenne together in a bowl. Add 1/2 c. of the cream base to the eggs and whisk vigorously. This is called tempering, so you don’t cook the egg when adding the cream base. Add the rest of the cream base and mix well. Add the salt and pepper and adjust seasonings to your taste.

Sprinkle the remaining 1 T. Parmesan over the top and bake for 20 minutes. It is baked when the center rises and a thin knife inserted in the center comes out clean. You may have to cook for an additional 5 minutes or so. Let cool to a room temperature before serving

Combine the toasted almonds, dried fruit and olive oil in a small bowl. Season with salt and pepper and serve on top of the cheese dip.