Baked Goat Cheese in Marinara Dip
This is not your average chip and dip recipe. A homemade, chunky marinara surrounds creamy baked goat cheese that you dip with crunchy crostini or toasted garlic bread. A versatile appetizer that can go from game day to your holiday table.
Servings: 8
Ingredients
- 5 tablespoons extra virgin olive oil
- 2 medium onions finely chopped
- 2 cloves garlic minced
- 1 (28oz) can Whole Peeled Plum Tomatoes in Puree
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Sea salt and ground black pepper to taste
- 8 ounces goat cheese softened
- ¼ teaspoon kosher salt
- ¼ cup fresh basil leaves cut into ribbons or chiffonade
Instructions
- Marinara Sauce – Heat oil in a large sauce pan over medium heat. When heated add the onions and garlic and cook until tender and browned. Add whole peeled tomatoes with juice, basil, oregano, salt and black pepper. Cover with lid and cook for 10 to15 minutes. Open lid and mash the tomatoes until pieces are still visible. Cook uncovered for another 15 to 20 minutes.
- Preheat oven to 375° F. In a small baking dish, press the goat cheese to fit the shape of the baking dish. Spoon 2 cups of the Marinara Sauce around the edge of the baking dish, leaving the center with the cheese exposed. Sprinkle with kosher salt.
- Bake 20 to 25 minutes or until goat cheese is hot and soft and the marinara is bubbly.
- Remove from oven and allow to cool for a couple minutes. Then sprinkle with prepared basil leaves. Serve hot with crostini or garlic bread for dipping.
