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. You will love the tang of goat cheese with the savory roasted tomatoes.
It is the perfect delicious appetizer for a crowd or a dip to serve at your next party. I also loving making this Easy Baked Feta Recipe.
Your guests will love it serve with crostini, pita chips or baguette.
This dip is actually one that my friends request anytime we get together so you know it must be good.
You can also use this recipe for Oven Roasted Tomatoes if you want and then just pair the whipped goat cheese with it.
I love to serve this with other appetizers like Marinated Tomatoes, Lebanese Hummus, Mediterranean Antipasto Skewers, Marinated Olives and this Lemon Whipped Feta Dip.

How to Make this Baked Tomato and Goat Cheese Dip?
Step 1: Coat the Tomatoes in Olive Oil: 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.
Step 2: Roast the Tomatoes: 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.
Pro Tip: Also can sauté the tomatoes in a medium skillet over medium heat to create the soft tomatoes. I personally like roasting them to help release their sweet flavor.
Step 3: Whip the Goat Cheese: 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. Put roasted tomatoes on top of the goat cheese and sprinkle salt and pepper and another quick drizzle of olive oil.
Step 4: Heat the Goat Cheese: Place baking dish in the oven for 10 minutes or until the cheese is warm and bubbling. Remove and garnish with fresh parsley and chives. Serve with crusty bread, crackers or as a spread on sandwiches.

Recipe Ingredients
- Tomatoes: I used fresh tomatoes like cherry tomatoes in this recipe but you can use any small tomato to roast like grape tomatoes. 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. You can use a goat cheese log, pre-whipped goat cheese that some stores sell or crumbled goat cheese. I like to set my goat cheese out about 10 minutes before I whip it so it is soft goat cheese – it is easier to work with. 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. I used garlic cloves but you can use garlic powder if that is all you have.
- 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.

Ways to Modify this Goat Cheese Dip
- Cheese: I love creamy 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. You can use this Whipped Feta Recipe. Another option is to use cream cheese or half cream cheese and half goat cheese.
- Capers: I am a huge caper fan and they work so well with this dip. Just add a few tablespoons as garnish after baking.
- 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, red bell peppers and eggplant work nicely. I also love adding caramelized onions to this dip.
- Spices: This goat cheese dip recipe uses garlic which offers nice flavor but not too much. You could easily add other spices including za’atar, thyme, oregano, rosemary, red pepper flakes or paprika.
- Balsamic Vinegar: If you are a fan of balsamic vinegar or balsamic glaze add a drizzle to the finished dip. It is a nice savory addition.
- Honey: A drizzle of honey or even hot honey would be a great addition to this dip. The sweet and savory would work nicely together.
- Cunchy Toppings: Add pine nuts, slivered almonds, or crumbled walnuts on top.
- Herbs: I love adding fresh herbs to this dip like oregano, parsley, fresh basil and fresh thyme.
- Citrus: I like to add some lemon zest to finish off this dip. It adds a nice sweetness and citrus flavor.
- Tomato: Some other options as far as the tomato mixture is that you could use tomato sauce in place of the roasted tomatoes. You also could use sun-dried tomatoes or Simple Marinated Tomatoes.

Recipe FAQ
Sometimes if you use a log or crumbled goat cheese it can be hard to work with at first. I suggest leaving it sit on the counter for 15-20 minutes to help it soften before using it if this is the case.
I love taking this dip to parties. It is always a huge hit! I suggest doubling or tripling the dip. Honestly people love the goat cheese the most so you could just double the tomatoes and triple the goat cheese if you want.
You can prepare the goat cheese and roast the tomatoes for the tomato mixture separately in advance. Assemble just before serving for the best texture and quickly heat at 350 for 5-10 minutes, garnish with fresh parsley and serve!
Goat cheese is my favorite in this dip but you could do a whipped feta, Boursin, whipped cream cheese, cottage cheese, or even Greek yogurt for a lighter option.
OTHER GOAT CHEESE RECIPES YOU MIGHT LIKE:
Goat cheese is one of my favorites to use in recipes. If you like it too try one of these delicious recipes:
- BEEF CROSTINI WITH CARAMELIZED ONION AND GOAT CHEESE
- SUN-DRIED TOMATO GOAT CHEESE STUFFED CHICKEN BREASTS
- HONEY GOAT CHEESE BALLS
- GOAT CHEESE FIGS WRAPPED IN PROSCIUTTO
- BRUSSELS SPROUT APPLE GOAT CHEESE SALAD
- SUN-DRIED TOMATO GOAT CHEESE FRITTATA

Goat Cheese and Roasted Tomato Dip
Ingredients
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
Garnishes
- Fresh parsley, chopped
- Italian seasoning
- Fresh chives, chopped
Instructions
- 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 about 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.
- 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 5-10 minutes or until the cheese is warm and bubbling.
- Remove and garnish with fresh parsley, Italian seasoning and chives. Serve with crusty bread, crackers or as a spread on sandwiches.
Notes
- 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.
Diane
Monday 18th of November 2024
This recipe looks wonderful as I love both roasted tomatoes and goat cheese. But, I'm a bit confused about the directions. At the beginning, it states to roast the tomatoes at 350 for 20-25 minutes. Then after roasting, it states to combine the tomatoes with the whipped cheese and return it to heat after turning oven DOWN to 375. That doesn't make sense. Is it possible that one of these temps is not correct?
Diane
Tuesday 19th of November 2024
@Julia, Thank you for the response. I actually made it last night for our neighborhood game night. It was a big hit! I'm Lebanese, too, and love today's recipe for meat Sfeeha, although my family still makes it with lamb. Yummy! Happy Holidays to you and your family!
Julia
Tuesday 19th of November 2024
Sorry! Not sure why it said that. I would just keep it at 350 degrees F for about 5-10 minutes. You just want the goat cheese to heat through which shouldn't take too long.
Adam
Thursday 11th of June 2015
I love roasted tomatoes, this recipe looks wonderful!
Bryony
Monday 30th of September 2013
This looks yummy, I have a million cherry tomatoes so this is next on my to-cook list!
Julia
Monday 30th of September 2013
Oh good!! And so good to see your name pop up on here! Hope things are going well for you.
Maria G.
Wednesday 18th of September 2013
This dish looks so appetizing that I want to cook it immediately! But the only thing I doubt in is the goat cheese. To be honest I don`t like it at all and I wonder what other kind of cheese can be substituted with?
Julia
Wednesday 18th of September 2013
I get it! Lots of people aren't big fans of goat cheese. Maybe you could try mozzarella, ricotta, mascarpone or cream cheese with the roasted tomatoes would be great warmed up. Or something spicier like like pepperjack?
Stephie @ Eat Your Heart Out
Monday 16th of September 2013
Alex and I JUST went to Ba ba reeba (him for the first time) last weekend! OH man I love that place (especially considering I studied abroad in Madrid). I haven't had a chance to try the goat cheese, but it is already on my list for our next date. Until then...this. I can't even get over it. Swooning.
Julia
Tuesday 17th of September 2013
Oh I really love that place! I studied in Barcelona and the food is kind of similar (of course not as good as it is straight form the source!). Try the goat cheese next time--you will love it!