Baked Goat Cheese Dip

5 from 1 vote

Served with toasted garlic bread, this easy baked goat cheese appetizer with tomatoes is a spoonable warm and cozy dip that’s perfect for sharing.

Prep Time5

Cook Time45

Total Time50

Course: Appetizer

Cuisine: Italian

Servings:

Author: Paige Adams

Ingredients

1 baguette, sliced
1 tablespoon olive oil plus more for drizzling bread
1/2 small white onion, roughly chopped
3 garlic cloves, 2 minced and 1 whole
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
Pinch of red pepper flakes
1 tablespoon balsamic vinegar
1-14.5 ounce can diced tomatoes
4 ounce goat cheese log, sliced
Chopped parsley for serving

Instructions

Preheat the oven to 375 degrees F.
Drizzle the baguette slices with olive oil and arrange on a sheet pan. Toast in the oven, about 7-8 minutes per side. Once the bread is toasted, rub it with a whole garlic clove.
In a large skillet, heat 1 tablespoon olive oil over medium heat. Sauté the onions until they start to turn soft and translucent, about 3-4 minutes. Stir in the minced garlic, oregano, thyme, salt, pepper and red pepper flakes and continue sautéing until fragrant, about 1 minute.
Pour in the balsamic vinegar and diced tomatoes. Simmer until thickened, about 5 minutes.
Arrange the goat cheese and tomatoes in a baking dish. Spoon the tomatoes in between the cheese with some tomatoes on top. The cheese should still be showing through the tomatoes.
Bake for 20-25 minutes until the cheese is golden and bubbling at the edges.
Turn the broiler on high and broil for 1-2 minutes until the cheese has browned slight at the edges. (The dish should be on the top rack about 4-5 inches from the broiler.)
Sprinkle with chopped parsley before serving with toasted garlic bread.

Notes

The tomatoes can be made up to 2 days in advance. Let them cool to room temperature. Then store in an airtight container in the refrigerator.

Besides garlic bread, you can serve the dip with crackers, chips or vegetables such as carrots, celery or cucumbers.

You can keep leftovers in an airtight container in the fridge up to 3 days. Warm them in the oven at 350 degrees F and served with bread or crackers. You can also stir them into hot pasta as a sauce.

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