Baked Goat Cheese Dip

Baked Goat Cheese Dip with roasted tomatoes and capers. Soft, warm tangy goat cheese with sweet roasted tomatoes and briny capers. Simple, delicious appetizer served with toasted baguette. 

This recipe was created years ago during the summer I grew so many grape tomatoes I couldn’t eat or give them away fast enough. 

I already knew tomatoes and goat cheese were a delightful combination – enter: Tomato Goat Cheese Galette made with summer, sun-ripened tomatoes. 

Roasting tomatoes elevates their taste, taking them to the next level and of course, um . . . capers. Yum. This recipe was designed to be an appetizer but add a nice glass of red and a toasted baguette and friends, you have dinner.

This is one of those appetizers you can make all year. Of course, sun-ripened tomatoes are always good, but cooking them as you’ll see below creates a really delicious sweet sauce with the tomatoes. Paired with the briny capers and tangy goat cheese it’s an irresistible flavor combination that disappears almost on sight. 

what’s in this baked goat cheese dip?

• goat cheese log
• olive oil
• grape or cherry tomatoes
• fresh thyme
• salt (sea salt used)
• capers
• sliced baguette

how to make baked goat cheese dip:

NOTE: depending upon the brand of goat cheese you buy, it may come in 4 or 5 ounces. Either amount works well.

Add the log of goat cheese to the center of a shallow baking dish then set aside.

Add the olive oil to a skillet over medium to medium-low heat, swirling it around to coat the bottom as it heats.

Slice the tomatoes in half, add them to the skillet along with the finely chopped thyme and season with salt to taste. Cook 7-8 minutes (stirring occasionally) until the tomatoes have started to wilt and the juices have thickened into a sauce. 

Fold in the capers (drained of their juices), then spoon the tomatoes, capers and all of the sauce from the skillet around the sides of the goat cheese.

Broil 2-5 minutes (depending upon your oven) or until the cheese is softened and lightly brown on top. Watch closely – it can burn quickly and easily! Serve right away with a sliced baguette (toasting is optional). 

Looking for other easy appetizers?

Here are a few of my favorite appetizers that are easy to make and always crowd pleasers.

Charcuterie Board: Quick, easy and Instagram photo-worthy. These boards make an appearance at every party I have and they’re always a hit.

Cowboy Queso: Warm spicy cheese dip loaded with two kinds of cheese, chorizo, black beans, corn, tomatoes and fresh cilantro served with tortilla chips. So much great flavor going on here!

Beer Cheese Dip: Hot and ready in just 10 minutes! Creamy 3-cheese pub style dip served up with soft warm salty pretzels, tortilla chips or vegetables. One of my family’s favorites.

Garlic Feta Dip: whipped garlic and feta – creamy, loaded with the bold flavor including lemon and dill, served up with toasted pita and veggies.

Homemade Hummus without Tahini: another appetizer that’s ready in just 10 minutes. Creamy hummus without tahini flavored with garlic and lemon flavor. Just 6 ingredients total – way better than packaged stuff.

Enjoy!

If you tried this Baked Goat Cheese Dip with roasted tomatoes recipe or any other on the blog then I’d love to hear from you with a comment or a bunch of stars!

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Baked Goat Cheese Dip with Roasted Tomatoes

Warm creamy baked goat cheese with diced fresh roasted tomatoes. Serve with toasted baguette.

Print Pin Rate

Course: Appetizer

Cuisine: Italian

Keyword: baked goat cheese dip, tomato goat cheese appetizer, roasted tomatoes, roasted tomato appetizer,

Cook Time: 15 minutes

Servings: 6

Ingredients

• 4-5 ounces goat cheese log form
• 1 tablespoon olive oil
• 10-12 ounces grape or cherry tomatoes cut in half
• 1 teaspoon fresh thyme finely chopped
• salt to taste
• 2 tablespoons capers drained of their juices (or more to taste)
• 1 baguette sliced/optional toasted

Instructions

• NOTE: depending upon the brand of goat cheese, it may come in 4 or 5 ounces. Either amount works well.
• Add the log of goat cheese to the center of a shallow baking dish then set aside.
• Drizzle the olive oil to a skillet over medium heat, swirling it around as it heats to cover the bottom.
• Slice the tomatoes in half, add them to the skillet along with the finely chopped thyme and season with salt to taste. Cook 7-8 minutes (stirring occasionally) until the tomatoes have started to wilt and the juices have thickened into a sauce. 
• Fold in the capers then spoon the tomatoes, capers and all of the sauce around the sides of the goat cheese.
• Broil 2-5 minutes (depending upon your oven) or until the cheese is softened and lightly brown on top. Watch closely – it can burn quickly. Serve right away with sliced baguette (toasting is optional).