Baked Tomato Goat Cheese Dip

0

 

Recipe courtesy of Marzia Aziz of “Little Spice Jar”
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4-6

  • Nonstick cooking spray
  • 2 cups RAGÚ Simply Traditional Sauce
  • 3 cloves garlic, divided
  • 1/ 4 cup fresh basil, chopped, divided
  • 1/8-1/4 teaspoon red pepper flakes
  • 1 log (10-10 1/2 ounces) goat cheese, softened at room temperature
  • 2 teaspoons olive oil, plus additional for brushing, divided
  • 1/4 teaspoon fresh thyme
  • kosher salt, divided
  • pepper
  • 1 large baguette, sliced on bias
  • blistered tomatoes, for serving (optional)
  1. Position one rack in upper third of oven and one in lower third. Preheat oven to 375 F. Spray small, round baking dish with nonstick cooking spray; set aside.
  2. Add sauce to small bowl. Grate in two garlic cloves then add 1/8 cup basil and red pepper flakes. Stir to combine then pour sauce into baking dish.
  3. Smash goat cheese log into ball. Place ball between two sheets plastic wrap. Using hands, flatten cheese into thick, round disc about 1 inch smaller in diameter than baking dish. Remove goat cheese from plastic wrap and place in center of sauce. Drizzle cheese with 2 teaspoons olive oil. Sprinkle with fresh thyme, kosher salt and pepper. Bake on lower rack, uncovered, 20-25 minutes, or until sauce is bubbly and cheese is warmed through.
  4. Place baguette slices on baking sheet. Drizzle or brush with olive oil and sprinkle with kosher salt. Bake crostini on upper rack 10-12 minutes, flipping halfway through. When bread is done, remove from oven, cut last garlic clove in half and rub cut side on bread.
  5. Top dip with remaining basil and blistered tomatoes, if desired, and serve with crostini.

Note: To make blistered tomatoes: Heat skillet over medium-high heat until almost smoking. Add 1 pint cherry tomatoes to dry skillet and let sit 1 minute. Lower heat to low, toss tomatoes with 2 teaspoons olive oil and cook 2-3 minutes, or until tomatoes are about to burst. Remove from heat; sprinkle with pinch of salt and pepper.

Leave A Reply

Your email address will not be published.