This Goat Cheese and Roasted Tomato Dip is the perfect appetizer for a tailgate or an addition to a holiday party. Tomatoes are roasted until soft and sweet and paired with whipped goat cheese and then baked. Serve it with crusty bread or crackers for a party favorite!
GOAT CHEESE AND ROASTED TOMATO DIP
Fall has arrived and I love it!
I am a pretty big fan of warm weather but an even bigger fan of the crisp fall air.
My garden is still producing tomatoes, even though we are in fall.
Today’s Goat Cheese and Roasted Tomato Dip is a great way to use up those garden tomatoes.
This dip pairs roasted cherry tomatoes with whipped goat cheese and then warms them up until the dip is bubbling.
It is the perfect fall appetizer for a crowd or a dip to serve at the holidays.
Your guests will love it serve with crostini, pita chips or baguette.
HOW DO I MAKE GOAT CHEESE DIP?
This dip is so easy to make!
Preheat oven to 350 degrees. In a medium mixing bowl put cherry tomatoes, olive oil, salt and black pepper and stir well.
On a baking sheet with parchment paper place the cherry tomatoes face down. Place tomatoes in oven to roast for 20-25 minutes or until the tomatoes are soft and bursting.
While the tomatoes are roasting place the goat cheese, minced garlic, olive oil and a pinch of salt into a mixer and mix on medium for 3-4 minutes until whipped.
Use a small baking dish and spread the whipped goat cheese on the bottom.
Remove tomatoes from oven when done roasting and let sit for 10 minutes. Turn oven down to 375 degrees.
Put roasted tomatoes on top of the goat cheese and add another quick drizzle of olive oil.
Place baking dish in the oven for 10 minutes or until the cheese is warm.
WHAT INGREDIENTS ARE IN THIS GOAT CHEESE DIP?
TOMATOES: I used cherry tomatoes in this recipe from my garden but you can use any small tomato to roast.
You can even chop up bigger tomatoes and roast those in place of cherry tomatoes.
GOAT CHEESE: The goat cheese is the star of this recipe.
It is whipped in a mixer with garlic and olive oil and then baked until it is warm with the roasted tomatoes.
GARLIC: The garlic in this recipe adds great flavor so I don’t suggest skipping it.
CRACKERS OR BREAD FOR SERVING: I like to serve this appetizer with crusty bread or crackers.
It also is nice with pita bread, pretzels or bagel chips.
WHAT MODIFICATIONS CAN I MAKE TO THIS GOAT CHEESE DIP?
CHEESE: I love goat cheese but this dip would also work nicely with feta cheese. I suggest finding crumbled feta cheese because I think it would be easier to whip then big chunks.
VEGETABLES: I love the roasted tomatoes with the goat cheese but you could also add other vegetables you have on hand to the roasting pan and pair that with the goat cheese. I think zucchini and eggplant work nicely.
SPICES: This goat cheese dip recipe uses garlic which offers nice flavor but not too much. You could easily add other spices including thyme, oregano, rosemary or paprika.
HERBS: I love adding fresh herbs to this dip like oregano, parsley, basil and thyme.
CITRUS: I like to add some lemon zest to finish off this dip. It adds a nice sweetness and citrus flavor.
OTHER GOAT CHEESE RECIPES YOU MIGHT LIKE:
Roasted cherry tomatoes
- 2 cups cherry tomatoes, sliced in half
- 3 Tablespoons olive oil
- 1/2 teaspoon sea salt
- Dash fresh black pepper
Whipped goat cheese
- 10 ounces of goat cheese, crumbled or a block which you can cut into chunks (let sit out for 10 minutes to soften)
- 2 garlic cloves, minced
- 1 Tablespoon olive oil
- 1/4 teaspoon sea salt
- Preheat oven to 350 degrees.
- In a medium mixing bowl put cherry tomatoes, 3 Tablespoons olive oil, sea salt and a dash of black pepper. Stir well to coat.
- On a baking sheet with parchment paper or foil place the cherry tomatoes (I do another quick drizzle of olive oil and another dash of salt on top of the tomatoes at this point).
- Place tomatoes in oven to roast for 20-25 minutes or until the tomatoes are soft and bursting.
- While the tomatoes are roasting place goat cheese, minced garlic, olive oil and a pinch of salt into a mixer and mix on medium for 3-4 minutes until whipped.
- Use a medium baking dish and spread the whipped goat cheese on the bottom.
- Remove tomatoes from oven when done roasting and let sit for 10 minutes. Turn oven down to 375 degrees.
- Put roasted tomatoes on top of the goat cheese and sprinkle salt and pepper and another quick drizzle of olive oil.
- Place baking dish in the oven for 10 minutes or until the cheese is warm and bubbling.
- Remove and garnish with fresh pasley and chives. Serve with crusty bread, crackers or as a spread on sandwiches.
I like my bread a little warm to go with this spread--just pop the bread in the oven while you are baking the goat cheese for 5-8 minutes to warm it.