COOK IT.
Preheat the barbecue to 400°F (205°C), preparing to use indirect heat. We also suggest having the warming rack in the barbecue as well.
Place the sausages onto the warming rack over the unlit grills to begin cooking. You can also add a smoker tube with cherry wood chips at this time.
In one bowl, combine the herbed goat’s cheese with 1/3 of the cream cheese using an electric mixer. (You can also do this by hand.) In a separate bowl, combine the Buenalba (red wine goat’s cheese) with 1/3 of the cream cheese. In a final bowl, combine the Midnight Moon with 1/3 of the cream cheese. Brush 3 ramekins or heat-safe dishes with olive oil and then spread each of the bowls into a different prepared heat-safe dish. Top each with the shredded hard cheese.
In a bowl, toss the tomatoes with a couple of teaspoons of oil, seasoning to taste with salt, pepper, and oregano. Slice the baguette and brush with the remaining oil.
Place the individual cheese dips onto the barbecue over indirect heat. Bake the cheese dips for 25 to 35 minutes, or until melty and bubbly. Place a topper onto the barbecue over direct heat and toss the seasoned tomatoes in, to grill. Place the baguette slices onto the warming rack to toast. Preheat the infrared sear station side burner.
Use the side burner sear station to finish cooking the sausages
Serve the hot cheese dips with sliced sausage, fire-roasted tomatoes, grilled bread, and your favorite crackers, fruit, veg, and hard meats.
La Tomme à Lulu or Fleur Soleil are lovely and soft goat’s cheeses that are creamy and dense and come wrapped in a crust of herbs and peppercorns. Perfect for melting into a savory dip that will complement the sausage well. Upon tasting, the La Tomme à Lulu was soft, pungent, and tangy. The herbs and spices coat the outside of the cheese, pre-seasoning it and making things easy for creating a herbaceous and delightful hot cheese dip.
Buenalba is a colorful sheep's cheese that has red wine added before the curd has been set. This produces a unique burgundy-purple color and a fruity flavor that matches the unique gaminess of venison well. When I grated the Buenalba, I discovered that it was very wine-forward. Upon tasting, I found this medium-hard cheese was dry and a little cheddary.
Midnight Moon goat’s cheese is nutty and buttery with a sweet caramel finish that suggests Comtè . Midnight Moon cheese was my favorite of the cheeses used in this recipe. This hard and crumbly goats cheese easily began to melt, just from body heat. This cheese featured a pleasing goat tang. It's sharp but has a vanilla-sweet beginning. This would be a great cheese for Macaroni and Cheese .
Grand Affineur is a hard cheese with a parmesan-like texture. It's nutty and light and no sharp tang that many goat cheeses tend to have. This is a great cheese for topping things with.
The perfect party food to ring in the new year or celebrate a gourmet game night with friends, this recipe for a Trio of Grill Roasted Goat Cheese Dips with Venison is sure to leave your friends and family in awe. What barbecue delicacies are you serving this New Year’s Eve? Share your barbecue recipe ideas for New Year’s with your photos on our social pages like Facebook and TikTok , using the hashtags #NapoleonEats and #NapoleonGrill.
Happy Grilling!