This simple Fire-Roasted Tomato Goat Cheese Dip makes a great holiday appetizer or game-day snack. Gather your friends around the bowl and dip away!
It’s warm, it’s creamy and this Fire-Roasted Tomato Goat Cheese Dip should be on the menu for your next get-together with friends. Dig in with crispy flatbread, toasted crostini, or sturdy gluten-free crackers and share this bowl of rich, warm fire-roasted tomatoes.
Mounds of puffy goat cheese top these garlic and herb-laced tomatoes. The cheese is soft and creamy inside with a slightly crispy crust. Dipped together, this makes a warm comfort-food appetizer or snack. It’s similar to my Quick Classic Tomato Bruschetta, with the added benefit of CHEESE!
This dip is easy to put together. If you’ve never tried Fire-Roasted Tomatoes before, seek them out in your local store or market. I used Muir Glen, not only because it’s a quality brand, but because the tomatoes come in a BPA-free can. Heat a little oil in a saucepan, sizzle some garlic, add the tomatoes and herbs and cook for a few minutes until the mixture is hot. Transfer the tomatoes to a small ovenproof dish, top them with slices of goat cheese and pop the dish in the oven. Once it is hot and bubbly, put it under the broiler for a few minutes to brown the cheese.
This Fire-Roasted Tomato dip is best when served hot, so eat it right away. You can easily prepare it ahead of time and warm it in the oven just before serving, or re-heat leftovers (which would be unlikely.) Toast some wedges of flatbread so they’re sturdy enough for dipping, or serve with gluten-free crackers or plain crostini.
Fire-Roasted Tomato Goat Cheese Dip
- 1 14 oz can Fire-Roasted Tomatoes, partly drained
- 1 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- 1 tsp each fresh chopped basil, oregano and thyme (or 1/2 teaspoon dried of each)
- 1/2 to 1 tsp dried chili flakes
- 4 - 6 oz fresh goat cheese, sliced
- 2 loaves flatbread cut into triangles and baked until slightly crispy.
- Heat oven to 375°F.
- Heat oil in a small saucepan over medium heat. Add garlic and cook just until it begins to change colour, about 2 - 3 minutes.
- Add canned tomatoes and herbs. Stir and cook for 5 - 10 minutes.
- Transfer tomato mixture to a small ovenproof dish. Arrange slices of goat cheese on top.
- Bake uncovered for 10 - 15 minutes or until bubbly.
- Move dish to top rack of oven and broil for 3 - 4 minutes or until goat cheese is starting to brown.
- Remove and serve immediately with baked flatbread triangles.
I adapted this recipe slightly from Baked Goat Cheese with Fire Roasted Tomatoes from A Couple Cooks