Have you used pomegranate molasses before? You can make it yourself by reducing pomegranate juice or buy at some grocery stores. It is tart, a little sweet, and concentrated with pomegranate flavor. In this dip, it adds a nice contrast to the tangy goat cheese and savory caramelized onions.
If you can’t find or don’t want to make pomegranate molasses, you can also drizzle a little extra honey on top of the dip. A balsamic reduction would also work as well in this recipe.
Goat Cheese Dip with Caramelized Shallots, Pomegranate Molasses, & Pistachios
Prep time
Cook time
Total time
Serves: 8
Ingredients
- Olive oil
- 2 medium sized shallots, sliced thin
- Pinch brown sugar
- Salt & freshly ground black pepper, to taste
- 8 ounces goat cheese
- ½ cup heavy cream
- 1 tablespoon honey
- 1 tablespoon fresh thyme leaves, diced
- 2 tablespoons pomegranate molasses
- ⅓ cup pistachios, roughly chopped
- 2-3 tablespoons pomegranate seeds
- Crackers or crostini, for dipping
Instructions
- In a medium size skillet, add enough olive oil to lightly coat the bottom of the pan. Bring to a medium heat, and add sliced shallots. Cook, stirring frequently, until shallots are soft and more translucent, about 5 minutes. Season with some salt and pepper, and sprinkle with a pinch of brown sugar. Continue to cook, stirring frequently and adjusting temperature of pan as needed to make sure shallots don't burn, for another 10 minutes or so until a nice caramelized color. Remove from heat and let cool.
- In a bowl, stir or beat together goat cheese, cream, honey, and thyme until smooth. Season with salt and pepper to taste. Spread dip on a serving plate, top with shallots, then drizzle with pomegranate molasses. Top with pistachios and pomegranate seeds. Serve with crackers or crostini.
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