Baked Goat Cheese Tomato Dip
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Onions
Parsley
Baguette
Goat
Cheese
Olive
Oil
Salt
Pepper
Garlic
Diced
Tomatoes
Oregano
Thyme
Red Pepper Flakes
Balsamic
Vinegar
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Preheat the oven to 375 degrees F.
Drizzle the baguette slices with olive oil. Arrange on a sheet pan.
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Toast the baguette slices on both sides until lightly golden, about 14-16 minutes, flipping halfway through toasting. Rub the warm bread with a whole garlic clove.
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Heat the olive oil in a large skillet over medium heat. Sauté the chopped onions until they start to soften and turn translucent, about 3-4 minutes.
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Stir in the minced garlic, oregano, thyme, salt, pepper and red pepper flakes and continue sauteing until fragrant, about 1 minute.
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Pour the diced tomatoes and balsamic vinegar into the onions, garlic and spices in the skillet stirring everything together.
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Simmer the tomatoes and onions. It will only take them about 5 minutes to thicken and be ready for the baking dish.
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Arrange the goat cheese and tomatoes in a baking dish. It's best to use a small baking dish where the cheese and tomatoes will fit snuggly.
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Bake for 20-25 minutes until the cheese is golden and bubbling at the edges. The goat cheese will mostly hold its shape even though it is hot.
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Switch the broiler on high. With a rack 4-5 inches from the heat source, broil for 1-2 minutes to finish browning the cheese.
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Baked Goat Cheese Tomato Dip
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