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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Creamy whipped goat cheese topped with garlicky roasted tomatoes, finished with balsamic glaze and fresh basil. Perfect for starting off a hosting spread, this dip combines silky cheese with juicy, blistered tomatoes bursting with flavor. Serve it with crackers, crostini, or warm bread for a delightful appetizer.
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Heat the oven to 400°F.
Toss the cherry or grape tomatoes with olive oil, smashed garlic, red pepper flakes, salt, and pepper on a sheet pan.
Roast the tomatoes for 18 to 20 minutes until they are blistered and bursting.
Mix the softened goat cheese with olive oil until creamy and smooth.
Spread the whipped goat cheese across a plate or shallow bowl.
Spoon the roasted tomatoes over the goat cheese and drizzle some of the pan juices on top.
Finish with balsamic glaze and fresh basil.
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Use high-quality goat cheese for the creamiest texture.
If you don’t have balsamic glaze, reduce balsamic vinegar with a little sugar until thickened.
Serve the dip warm for the best flavor.
Can I use regular tomatoes instead of cherry or grape tomatoes?
Yes, you can use regular tomatoes, but cut them into smaller pieces to ensure even roasting.
How do I soften goat cheese quickly?
Leave the goat cheese at room temperature for 30 minutes or microwave it for 10–15 seconds.
Can I make this dip ahead of time?
You can roast the tomatoes ahead of time and reheat them before assembling the dip. Assemble just before serving for the best texture.
What can I serve with this dip?
Serve with crackers, crostini, or warm bread for dipping.
Is this dip gluten-free?
The dip itself is gluten-free, but ensure your crackers or bread are gluten-free if needed.
