Roasted Goat Cheese and Garden Tomato Dip

One of my favorite times of the year is when we have an abundance of sun-ripened tomatoes coming from our garden. Once the season starts, all of the canning, sauce-making, drying, and freezing begins. Although I love to have a variety of preserved tomatoes, I often save the cherry tomatoes for recipes such as this!

There are so many ways to enjoy a tomato, but this baked goat cheese and tomato spread has to be one of my favorites for serving crowds or enjoying at home with a fresh loaf of bread. 

Tools
No. 8 Lancaster Cast Iron Skillet

Ingredients
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
1. Preheat oven to 400. Wash and halve the cherry tomatoes.

2. In a medium-sized bowl, mix halved cherry tomatoes, chopped garlic, olive oil, fresh basil, fresh thyme, salt and pepper.

3. Transfer the tomato mixture to your 10-inch cast iron skillet and nestle the cheese log in the center of the pan.

4. Place skillet in the middle rack and bake until the goat cheese browns and the juices of the tomatoes release and reduce slightly. (35-40 minutes)

5. Serve warm with your favorite freshly baked bread or warmed, sliced baguettes.