Baked Goat Cheese Tomato Dip




Goat Cheese

Olive Oil

Salt Pepper


Diced Tomatoes

Oregano Thyme Red Pepper Flakes

Balsamic Vinegar

Preheat the oven to 375 degrees F. Drizzle the baguette slices with olive oil. Arrange on a sheet pan.

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.

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.

Stir in the minced garlic, oregano, thyme, salt, pepper and red pepper flakes and continue sauteing until fragrant, about 1 minute.

Pour the diced tomatoes and balsamic vinegar into the onions, garlic and spices in the skillet stirring everything together.

Simmer the tomatoes and onions. It will only take them about 5 minutes to thicken and be ready for the baking dish.

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.

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.

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. 

Baked Goat Cheese Tomato Dip