Warm Tomato & Garlic Goat Cheese Dip

I had my good friend Amy over for dinner the other night for a belated birthday dinner.  I just  so happened to have a good size chunk of goat cheese on hand, one of my friend’s fav’s.    How could I go wrong with  fresh  plum tomatoes, onions, and lots of garlic?   I made it ahead and put in the frige.   I popped it into the oven about 10 minutes before she arrived so it would give us a little time for chat and a glass of prosecco before we dove into the appetizer.  It was savory, creamy and delicious. 

Warm Tomato & Garlic Goat Cheese Dip

Toasted bread crumbs
1 slice of whole wheat bread, processed into crumbs
1 teaspoon olive oil

Dip
1 tablespoon olive oil
1 small sweet onion finely chopped
2 large cloves fresh garlic, finely chopped
3 plum tomatoes, finely diced
2 pinches kosher salt
1 pinch black pepper
2 tablespoons of red or white wine
1/3 cup water
1/2 cup fresh basil, finely sliced (chiffonade)
4 ounces goat cheese, crumbled

1 Baguette thinly sliced on a diagonal

1)  Preheat the oven to 275′.   Process the slice of bread until you have crumbs.  Add the olive oil and pulse a couple of times.  Spread over a cookie sheet and toast in the oven for 5-8 minutes, give them a toss after about 4 minutes.  Bake a little longer if needed.  You’ll want them to be evenly toasted brown.  Watch them closely as they can easily burn.   Remove from the oven and cool.  Turn the oven temperature up to 350′.
2)  Heat a heavy skillet over medium heat, add olive oil.  Saute the onions until soft, about 5 minutes, stirring often.  Add the garlic and cook another minute. 
3)  Add the tomatoes, salt, pepper, and wine.  Cook until most of the moisture has evaporated from the tomatoes, stirring often.   Add the water.  Cook until most of the water has evaporated.  Remove from heat and add the basil.
4)  Coat a small 3-4 cup baking dish with olive oil.  Add the crumbled goat cheese.  Top with the fragrant cooked tomato mixture.  Bake for 20-25 minutes or until bubbly.  Remove from the oven and top with the toasted bread crumbs.  Serve with sliced baguette or pita chips.  Serves 4.

I hope you had a nice weekend!

Angie