Simple Yet Satisfying
A few months ago, my boyfriend and I visited family in Rhode Island and ate at a restaurant named Aguardente. It highlights Portugese cuisine, and I thought our meal was absolutely delicious. One of the standout items was their Queijo de Cabra, which is a baked goat cheese with a tomato paprika sauce served with Portugese cornbread. I loved that the dish itself seemed so simple yet the flavors were so prominent. The creamy goat cheese melted onto the fluffy Portugese cornbread, and the tomato paprika sauce added the perfect level of acidity to cut through the creaminess of the cheese. I enjoyed it so much that I decided to recreate it at home. My Baked Tomato Paprika Goat Cheese Dip is such an easy yet flavorful appetizer you can make to wow your guests. Not to toot my own horn, but I think it tastes pretty similar to the one I ate at Aguardente. Now, I can make it at home whenever the craving hits!
Bursting with Juices
Start by preheating the oven to 400℉. Add the chopped roasted red peppers, tomato sauce, smoked paprika, thyme, oregano, basil, kosher salt, black pepper, sugar, garlic, and olive oil into a bowl. Mix until combined then pour it into a 10 inch cast iron skillet and spread it out into an even layer.
Nestle the cherry tomatoes on the vine into the sauce, tossing in any tomatoes that have fallen off the vine. I love the presentation of the cherry tomatoes on the vine, but you can totally remove the stems before serving for ease. You can also use loose cherry tomatoes instead. Nestle the goat cheese log into the sauce. Add a final sprinkle of salt and pepper on top and a drizzle of olive oil. Bake it in the oven for about 30 minutes until the goat cheese has softened and the cherry tomatoes are juicy and bursted.
While the dip is baking, cut the baguette into slices. Arrange them into a single layer on a baking sheet and drizzle both sides with olive oil. Bake it in the oven for 10-15 minutes, flipping halfway, until lightly golden brown and crispy. Serve the hot dip with the warm toasted bread and enjoy!
Let’s Eat Out
As a recipe developer and food blogger, I obviously support cooking at home. However, I think part of being a lover of food is to also love trying new foods at new restaurants. Some of my favorite and most creative dishes have come from feeling inspired by a dish I ate outside of my home. So as big of an advocate I am for cooking at home, I also advocate to try new restaurants. Typically, a dish like this Baked Tomato Paprika Goat Cheese Dip would not be my first choice. But I’m so glad that I experienced it because look at me now! This has easily become one of my favorite appetizers, and I think you’re going to love it too. Let me know if you try this recipe and maybe eat out and try something new tonight!
Baked Tomato Paprika Goat Cheese Dip
Ingredients
- 4 oz Chopped Roasted Red Peppers (drained)
- 4 oz Tomato Sauce
- ¾ tsp Smoked Paprika
- ¼ tsp Dried Thyme
- ¼ tsp Dried Oregano
- ¼ tsp Dried Basil
- ½ tsp Kosher Salt
- Pinch of Black Pepper
- ½ tsp Granulated Sugar
- 3 Smashed Garlic Cloves
- ¼ cup Olive Oil
- 9 oz Cherry Tomatoes on The Vine
- 10 oz Goat Cheese Log
- 1 Baguette (for serving)
Instructions
- Preheat the oven to 400℉. Add the chopped roasted red peppers, tomato sauce, smoked paprika, thyme, oregano, basil, kosher salt, black pepper, sugar, garlic, and olive oil into a bowl. Mix until combined then pour it into a 10 inch cast iron skillet and spread it out into an even layer.
- Nestle the cherry tomatoes on the vine into the sauce, tossing in any tomatoes that have fallen off the vine. Then nestle the goat cheese log into the sauce. Add a final sprinkle of salt and pepper on top and a drizzle of olive oil. Bake it in the oven for about 30 minutes until the goat cheese has softened and the cherry tomatoes are juicy and bursted.
- While the dip is baking, cut the baguette into slices. Arrange them into a single layer on a baking sheet and drizzle both sides with olive oil. Bake it in the oven for 10-15 minutes, flipping halfway, until lightly golden brown and crispy. Serve the hot dip with the warm toasted bread and enjoy!
