Have I worn you out with tomato recipes yet?
I sure hope not, because you must make this! I could eat this for breakfast, lunch, and dinner. And to think I didn’t use to like goat cheese. Agh. If that is you, and you haven’t tried it in awhile, I highly suggest you give it another chance.
I developed this recipe based on two amazing meals I’ve had this summer. One was a warm goat cheese dip topped with an olive tapenade that my mom and I shared at Cotton Gin Village while on our Mother/Daughter weekend in Fredericksburg. The other was a warm spinach-artichoke dip made with goat cheese that we had at the Norman Rose Tavern in Napa Valley. We were there for a concert, and had absolutely no wine, but ate lots of yummy food. And this place was one of our favorites of the whole California trip.
So yea, goat cheese is really good hot. Really good. Cold, its ok. But warm, its unbelievably delicious. And this dip, for having such seemingly-fancy flavors, is so easy to throw together.
Roast some tomatoes…
Mix up some cheese…
Layer, and add more cheese…
And bake until bubbly!
Well, yours will be bubbly. And beautifully brown around the edges. Mine is not. This time around, the time I remembered to photograph, I put everything in this dish you see above. Then I realized after the fact that it wasn’t oven safe. So mine got a quick zap in the microwave to melt the cheese on top, then I transferred it all sloppily to an ovensafe dish to bake. Still delicious, nonetheless.
Warm Goat Cheese Dip w/ Artichokes and Roasted Tomatoes
1 pint grape or cherry tomatoes, halved
1 tsp olive oil
1/4 tsp salt
1/4 tsp freshly ground black pepper
1/2 tsp balsamic vinegar
10 oz goat cheese
4 oz cream cheese
1/3 c artichoke hearts, drained
1/4 c freshly grated parmesan (optional)
Preheat oven to 400. Spread halved tomatoes on the bottom of a glass baking dish, and drizzle with the olive oil. Sprinkle with 1/8 tsp each salt and pepper, and toss with your hands until the oil is distributed. Place in hot oven and roast until tomatoes are blistered and bubbling and slightly brown along the edges. Remove from oven and, while hot, drizzle balsamic vinegar over the tomatoes. Mix with a spoon, and set aside to cool.
In a food processor (I use my mini), put the cheeses, the drained artichoke hearts, and the rest of the salt and pepper. Blend for a few seconds until the mixture is mostly smooth and has taken on a whipped appearance. A few chunks here and there is ok. Spoon the cheese mixture into an oven-safe bowl, or several small ramekins.
When tomatoes are cool enough to handle, remove them to a large cutting board, and coarsely chop. Spread a layer of the tomatoes over the cheese mixture, and top with freshly grated parmesan if desired.
Return the bowl (or ramekins) to the oven for 10-15 minutes until cheese is bubbly. Serve with toasted baguette slices, or whatever you have on hand! Here I am using some toasted homemade pita bread that failed to puff.
Keep it away from any goat cheese-loving husbands. It will be gone before you know it!
As always, please let me know if you have tried it, and how it worked for you!