Thursday, October 27, 2011

Broiled Tomato and Goat Cheese Dip

We had Jeffrey's good friend Kip and his girlfriend, Sam over for dinner last week. I am so glad J's friends have girlfriends now, it makes having them over much more fun for me! I made Chicken Marsala with Mustard and Mascarpone for dinner, Blueberry Cobbler for Dessert and this new dip for an appetizer. It is great to try new dishes, but never make a new dish for your main course when having company for dinner! This will almost always result in disaster, see this post. I thought it would be fine to try a new recipe for appetizer. It was easy, pretty and delicious.

Broiled Tomato and Goat Cheese Dip

1 28 oz can of San Marzano Whole Tomatoes
1/2 tsp kosher salt
1 Tbsp dried basil
2 cloves garlic
1 Tbsp olive oil
1/4 tsp red pepper flakes (optional)
4 oz goat cheese
In a food processor, blend tomatoes and juice until smooth. I had to do two different batches because I have a mini food processor. 
Stir into tomato puree, minced garlic, basil, salt and olive oil.
Also add red pepper flakes if you like a little kick!

Heat oven to 375. Place tomatoes in oven safe dish and cook for 5 minutes.
Slice goat cheese.
Remove tomato sauce from oven and raise the temp to 425. Top tomato sauce with goat cheese and add back to oven for 25 mins.
You can serve this sauce with crackers, pita chips or crostinis. I bought plain crostinis from the store and drizzled olive oil, garlic salt and Italian seasoning on them, then baked them for 5 minutes.
Your dip is ready when it is bubbly and browning on top. I ended up putting mine under the broiler for a few minutes to get a little color on the cheese. 

Serve with your crostini! Enjoy!

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