Roasted Goat Cheese and Garden Tomato Dip
6
15 minutes
40 minutes
There are so many ways to enjoy a tomato, but this baked goat cheese and tomato spread will be your new favorite! This dish is great for serving crowds or enjoying at home with a fresh loaf of bread.
Ingredients
Tools
- No. 8 Lancaster Cast Iron Skillet
- 3-4 cups of cherry tomatoes, halved
- 4-5 ounce goat cheese log
- 4 cloves of garlic, chopped
- 4 tablespoons olive oil
- 1-2 tablespoons fresh basil, cut into thin strips
- 1 tablespoon fresh thyme
- Kosher salt to taste
- Freshly ground black pepper to taste
Directions
- Preheat oven to 400. Wash and halve the cherry tomatoes.
- In a medium-sized bowl, mix halved cherry tomatoes, chopped garlic, olive oil, fresh basil, fresh thyme, salt and pepper.
- Transfer the tomato mixture to your 10-inch cast iron skillet and nestle the cheese log in the center of the pan.
- Place skillet in the middle rack and bake until the goat cheese browns and the juices of the tomatoes release and reduce slightly. It will take approximately 35-40 minutes.
- Serve warm with your favorite freshly baked bread or warmed, sliced baguettes.
More Tasty Ideas
Cast Iron Skillet Cinnamon Rolls
Soft, fluffy cinnamon buns with buttery cinnamon-sugar filling, baked together in the Lancaster No. 8 Cast Iron Skillet until golden brown. A little heavy cream poured over the buns just before baking helps create an extra-soft, tender center, while a classic cream cheese glaze melts into every swirl. It's a timeless homemade cinnamon bun recipe, made for sharing straight from the skillet.
Rosemary and Orange Olive Oil Cake
This is one of my favorite recipes when in need of an elegant and tasty treat. This cake is unbelievably moist with a light floral and fruity flavor thanks to the olive oil. I love pairing flavors such as lemon or orange with this cake to enhance the taste of the olive oil.
Browned Butter Mushroom & Thyme Cream Pasta
A rich, silky pasta with browned butter, sautéed mushrooms, fresh thyme, garlic, and just enough lemon to brighten the sauce. The creamy béchamel-style sauce comes together entirely in the skillet, then the pasta is finished right in the pan so every strand of pappardelle is coated.
Share:
Dutch Baby
Skillet Roasted Sweet Potatoes