Fire roasted tomato goat cheese dip is a simple and sophisticated appetizer made with a can of fire roasted tomatoes, garlic, herbs and goat cheese. This post was sponsored by Muir Glen
There’s something to be said for simple, crowd-pleasing appetizers that are a little more on the sophisticated side of things. This fire roasted tomato goat cheese dip is exactly one of those kinds of dishes.
Recipes like this are all about the quality of ingredients and this dip is made with only the best: flavour-loaded organic fire roasted tomatoes, garlic, oregano and basil and to finish it off, tons of tangy goat cheese. The depth of flavour that is developed with these simple ingredients is mind blowing – this is my style of cooking to a T.
Over the weekend I had a couple of girlfriends over for some apps and wine. The occasion? There was a basketball game that called for some delicious eats. For the first time ever, the Toronto Raptors have made it to the Eastern Conference finals which is huge for us.
To mark the first home game of the series, I quickly whipped up a batch of this warm fire roasted tomato dip and toasted some slices of baguette for crostini. Just like that, within about 30 minutes, we were ready to go.
This is the kind of appetizer that is perfect for entertaining no matter what the season because it’s made with ingredients that you know will be of the upmost quality year-round.
In the winter, the combination of warm tomato and bubbling goat cheese will warm you up on even the coldest nights, and in the summer, you can enjoy this dip on the patio with a cold glass of cab sauv. Using dried herbs in this recipe as opposed to fresh also means this dish can be made year-round.
Finally, the star of the show is the somewhat sweet and smoky tomato mixture, which starts with a can of fire-roasted tomatoes. Using canned tomatoes for this dip means that you can ensure there will be tons of flavour no matter what the season.
I’ve always been partial to fire-roasted tomatoes, but have found that they can be a little difficult to find in Toronto, luckily Muir Glen is now available in Canada.
This recipe is originally from A Couple of Cooks.
Fire roasted tomato and goat cheese dip
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp kosher salt
- 1/4 tsp red pepper flakes
- 28- ounce can Muir Glen diced fire-roasted tomatoes
- 8 ounces goat cheese, sliced
- 1 baguette
- Preheat oven to 375F.
- 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.
- 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.
- To make crostini, slice baguette and toast at 375F for 15 minutes.
Let me know if you fire roasted tomato goat cheese dip a try in the comments below!