Go Back
Print Recipe
No ratings yet

baked goat cheese and marinara dip

Author: Taylor Ellingson

Ingredients

  • 1 tablespoon olive oil
  • 1 white onion diced
  • 3 cloves garlic minced
  • splash of red wine ~2 tablespoons
  • ½ teaspoon dried basil
  • ½ teaspoon dried rosemary
  • ½ teaspoon red pepper flakes
  • 28 oz crushed tomatoes
  • ½ teaspoon salt
  • pepper to preference
  • 8 oz goat cheese
  • slices of toasted baguette

Instructions

  • In medium skillet, heat olive oil over medium-high heat.
  • Add diced onion, and cook until translucent and soft, about 5-7 minutes.
  • Add garlic, and cook another minute.
  • Deglaze the pan with the wine, stirring continuously, and cooking until slightly reduced. This took me about 2 minutes.
  • Add herbs and crushed tomatoes, stirring well to combine.
  • Season with salt and pepper.
  • Reduce heat to medium low and let sauce simmer for 15 minutes, stirring often to prevent bottom from burning.
  • Preheat oven to 375 degrees F.
  • In 9x9" baking dish, add marinara.
  • Cut goat cheese into ~½" slices and place on top of marinara, spacing evenly.
  • Bake in preheated oven for 20 minutes.
  • Finally, turn on broiler and broil for 1-2 minutes, watching carefully, until goat cheese is golden brown.
  • Serve with slices of toasted baguette.

To toast baguette:

  • Spread thin layer of butter or olive oil over slices of baguette.
  • Bake in 375 degree oven for 5-10 minutes, until slightly golden.