Fire Roasted Tomato And Goat Cheese Dip

Fire cooked tomato chevre dip may be a straightforward and complex course created with a will of fireside cooked tomatoes, garlic, herbs and chevre.

Fire Roasted Tomato And Goat Cheese Dip

Recipes like this ar all concerning the standard of ingredients and this dip is created with solely the best: flavour-loaded organic fireplace cooked tomatoes, garlic, oregano and basil and to end it off, heaps of lemony chevre.

This is the sort of course that's good for diverting regardless of what the season as a result of it’s created with ingredients that you simply grasp are going to be of the top quality year-around.

Fire Roasted Tomato And Goat Cheese Dip


  • 1/2 tsp kosher salt
  • 1/4 tsp red pepper flakes
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 28-ounce can Muir Glen diced fire-roasted tomatoes
  • 8 ounces goat cheese, sliced
  • 1 baguette


  1. Preheat oven to 375F.
  2. In a medium pan, heat olive oil over medium-high heat. Add garlic, basil, oregano, salt and red pepper flakes. Saute for 45 seconds or until garlic is fragrant but not browned. Stir in the tomatoes and heat at a gentle simmer for 10 to 15 minutes, until the sauce starts to thicken. Remove from the heat.
  3. Pour the tomato mixture into an oven-proof baking dish, top with sliced goat cheese. Bake for 15 minutes, broil on high for 4-6 minutes, watching carefully, until the goat cheese is golden brown.
  4. To make crostini, slice baguette and toast at 375F for 15 minutes.

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