• Preheat oven to 400° F. Lightly coat an oven-safe baking dish with cooking spray, set aside. The dish should be able to hold about 10 oz. to allow for room for the caprese topping. An oblong or rectangle dish works great to hold all of the topping.
• In a food processor, combine the goat cheese, cream cheese, Parmesan cheese and olive oil and pulse until completely combined and fluffy.
• Transfer this to your baking dish and spread evenly across the top. Bake for 15 minutes until slightly golden brown on top and bubbling.

Caprese Topping:

• In a small saucpan over medium heat, combine the balsamic vinegar and brown sugar. Cook for 8-10 minutes or until the glaze coats the back of the spoon. The sauce will continue to thicken once it cools. Remove from heat and allow to cool slightly. You will have about half (or 2 Tbs) of liquid you started with.
• Cut your grape tomatoes in half (or cut in quarters if they are large). Toss with 1 teaspoon olive oil, pepper and salt, set aside.
• Take your basil leaves and stack them on top of each other. Beginning with one end of the basil, gently roll the leaves into a tight circle. Starting with one end, makes small slices until your reach the other end of the basil leaves. This method is called chiffonade and creates beautiful cuts of basil.
• Once the goat cheese is finished baking, top with grape tomatoes, cut basil leaves, and drizzle with balsamic vinegar.
• Serve warm with gluten free crackers, veggies, or toasted gluten free baguette.