Roasted Goat Cheese and Garden Tomato Dip
6
15 minutes
40 minutes
There are so many ways to enjoy a tomato, but this baked goat cheese and tomato spread will be your new favorite! This dish is great for serving crowds or enjoying at home with a fresh loaf of bread.
Ingredients
blank
No. 8 Lancaster Cast Iron Skillet
3-4 cups of cherry tomatoes, halved
4-5 ounce goat cheese log
4 cloves of garlic, chopped
4 tablespoons olive oil
1-2 tablespoons fresh basil, cut into thin strips
1 tablespoon fresh thyme
Kosher salt to taste
Freshly ground black pepper to taste
Directions
Preheat oven to 400. Wash and halve the cherry tomatoes.
In a medium-sized bowl, mix halved cherry tomatoes, chopped garlic, olive oil, fresh basil, fresh thyme, salt and pepper.
Transfer the tomato mixture to your 10-inch cast iron skillet and nestle the cheese log in the center of the pan.
Place skillet in the middle rack and bake until the goat cheese browns and the juices of the tomatoes release and reduce slightly. It will take approximately 35-40 minutes.
Serve warm with your favorite freshly baked bread or warmed, sliced baguettes.
More Tasty Ideas
Rosemary Brown Butter Skillet Chicken Thighs
Crispy-skinned chicken thighs, browned in a Lancaster No. 8 Skillet and finished with nutty brown butter, fresh rosemary, garlic, and a squeeze of lemon. It’s the kind of dinner that feels a little special without requiring much work.
German Pancakes with Warm Berry Compote
There’s something wonderfully simple about a plate of homemade German pancakes. They’re thin, tender, and lightly crisp around the edges, less fluffy than an American pancake and perfect for stacking, folding, or topping with whatever you have on hand.
For this version, we’re keeping things classic: a simple, lightly sweetened pancake cooked in butter on the Lancaster No. 8 Griddle, then topped with a warm berry compote made with fresh lemon and a touch of vanilla.
Classic Cherry Skillet Pie with Red Wine
This is a classic cherry pie at heart: a buttery, flaky crust, plenty of juicy cherries, and a sweet-tart filling that bubbles into the crust as it bakes. The little twist is a splash of red wine in the filling, it doesn't overpower the cherries, but adds a subtle richness and brings out their deeper, almost jammy flavor. Baked in cast iron, the crust turns beautifully golden and crisp while the filling bubbles around the edges.
Share:
Dutch Baby
Skillet Roasted Sweet Potatoes