Goat cheese and tomato sauce dip is a tasty appetiser or light meal. Creamy, saucy, and easy to make. This recipe doubles easily; use a 28-ounce tomato can and double the rest.
– 1 tablespoon extra-virgin olive oil, plus more for garnish – ½ cup finely chopped white onion – 2 medium garlic cloves, pressed or minced – 1 tablespoon plus 1 teaspoon chopped fresh basil or ¼ teaspoon dried basil – ¼ teaspoon red pepper flakes (omit if sensitive to spice) – ¼ teaspoon dried oregano – 1 ½ teaspoons white wine vinegar – 1 can (15 ounces) crushed tomatoes, preferably fire-roasted or San Marzano, if possible – ½ teaspoon kosher salt or ¼ teaspoon fine sea salt – Freshly ground black pepper – 4 ounces goat cheese – Whole grain baguette or crusty bread or crostini or naan, for serving
Heat the oven to 375°F. Heat olive oil in a medium saucepan. Cook onion for 3 minutes, then add garlic, red pepper flakes, basil, oregano, and sauté for 1 minute.
Sauté white wine vinegar for 1 minute, then carefully add tomatoes, salt, and several grinds of black pepper. Cover and simmer the mixture for 10 minutes, lightly bubbling.
Taste and season (add red pepper flakes for a spicier dip). Place goat cheese dollops in shallow baking dishes or ramekins with tomato sauce.
This should take about 15 minutes, or until the cheese is completely warmed through. In order to brown the top layer of the cheese, you can broil it for a minute or two if you so desire.
After cooling, top the dip with the remaining 1 teaspoon fresh basil (optional) and a little olive oil. Warm and serve with crusty bread.