Hot cheese for the win!
Please any group with a pan of piping hot, herb and tomato cheese using this super simple recipe. It takes just a few minutes on the stove top, then moves into the oven to melt the cheese. A true oven-to-table experience, ideal for TableCraft’s Cast Iron Servers.
And don’t forget to pick up the best crusty baguette or whole grain bread you can find to smear and dip!
Ready to try it? Follow along with the recipe, including the how-to video, below.
- 1 tbsp extra-virgin olive oil
- 2 medium garlic cloves, minced
- 1 tbsp plus 1 tsp chopped fresh basil or ¼ tsp dried basil
- ¼ tsp red pepper flakes
- ¼ tsp dried oregano
- 1½ tsp white wine vinegar
- 1 can (15 oz) crushed tomatoes
- ½ tsp kosher salt
- Freshly ground black pepper
- 4 oz goat cheese
- Whole grain baguette or crusty bread, for serving
- Preheat the oven to 375°F.
- In a medium saucepan, warm the olive oil over medium heat. Add garlic, red pepper flakes, 1 tablespoon of the fresh basil (or ¼ teaspoon dried) and oregano. Sauté for 1 minute.
- Add the white wine vinegar and sauté for 1 minute, then carefully add the tomatoes, salt, and several grinds of black pepper. Reduce the heat, cover, and allow the mixture to simmer, lightly bubbling, for 10 minutes.
- Taste and adjust seasonings as desired.
- Spoon the tomato sauce into shallow baking dishes or ramekins, then add dollops of goat cheese.
- Bake until the cheese is warmed through, about 15 minutes.
- Let the dip cool for a few minutes.
- Serve warm, with crusty bread on the side.