Baked Tomato Paprika Goat Cheese Dip
Juicy cherry tomatoes and goat cheese baked in a simple tomato paprika sauce!
Servings 4 -6 servings
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!