Ingredients
8 oz cream cheese
8 oz plain goat cheese
1 pre cooked Sea Salt Rosemary Focaccia Bread
1 - 2 tbsp Truff White Truffle oil
2 tbsp sun dried tomato pesto or chopped sun dried tomatoes
¼ red onion
4 oz mini heirloom tomatoes
Sea salt
Pepper
Directions
Step 1
Cut out the interior perimeter of your focaccia bread and cut the inner pieces into cubes for later dipping
1 pre cooked Sea Salt Rosemary Focaccia Bread
Step 2
Combine the softened goat cheese and cream cheeses together until creamy then add the sun-dried tomato pesto, salt and pepper.
8 oz cream cheese
8 oz plain goat cheese
2 tbsp sun dried tomato pesto or chopped sun dried tomatoes
Sea salt
Pepper
Step 3
Spread the cheese mixture into the bread and top with the chopped tomatoes, red onions, truffle oil, salt and pepper.
1 - 2 tbsp Truff White Truffle oil
¼ red onion
4 oz mini heirloom tomatoes
Sea salt
Pepper
Step 4
Bake at 400 degrees for about 15-20 minutes or until lightly browned and bubbly!
