Baked Goat Cheese Dip with Roasted Tomatoes
Baked Goat Cheese Dip with Roasted Tomatoes is mind blowing-ly easy and so delicious that it will impress any happy hour guest! It is perfect for a summer time patio appetizer with a glass of wine.
Are you ready for a super easy and amazingly delicious appetizer?! Baked Goat Cheese Dip with Roasted Tomatoes is going to blow your mind!
If you've never roasted tomatoes, you're definitely missing out. Roasting the tomatoes really concentrates their flavor and brings out their natural sugar. They're slightly sweet, slightly acidic, and meld perfectly with the warm baked goat cheese.
Looking for more dip recipes? Check out my Cream Cheese Salsa Dip or Mexican Street Corn Dip!
Ingredients
Tomatoes - I used cherubs, but cherry or grape tomatoes would also work. I even think larger tomatoes could work if you just cut them into bite-sized pieces
Olive Oil
Balsamic Vinegar
Italian Seasoning
Salt
Goat Cheese - a log of goat cheese, not crumbled.
How to Make Baked Goat Cheese Dip
This Baked Goat Cheese Dip is SO insanely easy to make and really adaptable. First, you'll put the tomatoes in an 8x8" baking dish. Toss the tomatoes in some olive oil, balsamic vinegar, Italian seasoning, and salt. If you have fresh basil, oregano or parsley, use that instead of Italian seasoning! Like I said, very adaptable.
The tomatoes are roasted for about 20 minutes in a 400 degree F oven. Then, make some room in the baking pan for the goat cheese long, and bake for another 10-15 minutes. To finish it off, drizzle the entire dish with some balsamic reduction. I take the easy way out and buy mine from the store, but you can totally make your own! I finished it off with some fresh chopped parsley, but fresh basil would also be delicious.
This dish is best served with crackers like pita crackers or crostini. Oh and a glass of wine. Definitely don't forget that!
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Baked Goat Cheese Dip with Roasted Tomatoes
Baked Goat Cheese Dip with Roasted Tomatoes
Ingredients
- 8 -10 ounces cherry/grape/cherub tomatoes
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 2 cloves garlic, minced
- ½ teaspoon Italian seasoning
- ½ teaspoon sea salt
- 8 ounces goat cheese log
- Balsamic glaze (I buy mine from the store but you can also make your own)
Instructions
- Preheat the oven to 400 degrees F.
- Add the tomatoes to an 8-9" baking dish.
- Toss the tomatoes in the olive oil, balsamic vinegar, garlic, Italian seasoning, and salt.
- Roast the tomatoes in the preheated oven for 20 minutes, until they start to split and release some juice.
- With a spoon, push the tomatoes to the sides of the dish and make a spot for the goat cheese.
- Add the goat cheese log to the dish. Bake 10-15 minutes longer, until the goat cheese is softened.
- Drizzle with balsamic glaze/reduction and serve with crackers.
- Enjoy!
This recipe definitely has a place in our appetizer rotation-so good! It’s easy (especially if you buy the balsamic glaze) and the flavor combination is fantastic!
easy and delicious
Thank you!
Hi Taylor. Sorry for the late inquiry but I plan on making this appetizer tonight (6/17/24). I noticed you do not cut the cherry tomatoes. I have seen similar recipes and the tomatoes are halved or quartered before baking. Is there a reason you don't cut them in your recipe. Can I halve mine or will the sauce be too watery? Your quick response would be greated appreciated.
Hi Emily,
I'm sorry I am just seeing this now! I don't half the cherry tomatoes and it turns out wonderfully for me 🙂
I first made this recipe for my book club. It was so easy and delicious, and every one of my friends asked for the recipe. It has now become a regular for our Christmas Eve appetizers, pre-lasagna dinner. Our whole family loves it, and since we have a couple of vegetarians, it really is perfect!
So happy to hear this! Thanks for your comment and review 🙂