Baked Goat Cheese Dip with Roasted Tomatoes
An insanely easy appetizer recipe that is bursting with flavor.
Prep Time5 minutes mins
Cook Time35 minutes mins
Total Time40 minutes mins
Course: Appetizer
Cuisine: American
Servings: 4 -6 servings
Calories: 187kcal
- 8 -10 ounces cherry/grape/cherub tomatoes
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 2 cloves garlic, minced
- ½ teaspoon Italian seasoning
- ½ teaspoon sea salt
- 8 ounces goat cheese log
- Balsamic glaze (I buy mine from the store but you can also make your own)
Preheat the oven to 400 degrees F.
Add the tomatoes to an 8-9" baking dish.
Toss the tomatoes in the olive oil, balsamic vinegar, garlic, Italian seasoning, and salt.
Roast the tomatoes in the preheated oven for 20 minutes, until they start to split and release some juice.
With a spoon, push the tomatoes to the sides of the dish and make a spot for the goat cheese.
Add the goat cheese log to the dish. Bake 10-15 minutes longer, until the goat cheese is softened.
Drizzle with balsamic glaze/reduction and serve with crackers.
Enjoy!
Calories: 187kcal | Carbohydrates: 1g | Protein: 11g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 26mg | Sodium: 501mg | Potassium: 33mg | Fiber: 1g | Sugar: 1g | Vitamin A: 607IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 1mg