whipped goat cheese dip with chili marinated tomatoes
How many ways can I combine whipped cheese with marinated tomatoes? Every damn way.
With the 4th of July happening tomorrow, I figured I needed to squeeze out one more apropos appetizer before many of us (not including me, I work) abandon our adult duties for the pool, beach, or someone’s house party. I shouldn’t act as a killjoy for the day, we are attending a minor league baseball game to watch the fireworks show, which should be fun in its own rite.
After a rather frustrating week of recipes, I’m sort of falling into another anti-cooking daze and need a break from heating up the oven. We’re also experiencing some deathly shit weather and our AC can’t keep up with the temperature spikes, so running the appliance isn’t helpful for managing our electric bill. Perhaps, too, there’s a little bit of mental burnout stewing in my old noggen – when that happens, I usually avoid being too experimental since my brain isn’t usually into the task, and it results in a pile of half-assed slop.
So, to combat that, I’m simplifying, and enjoying refreshing dishes like this Whipped Goat Cheese Dip with Chili Marinated Tomatoes. A food processor, a couple bowls, and a grill pan or grill, that’s about all the dishes you’re dealing with once the dip is done. If you’ve been paying attention, I’m loving soft cheeses and spicy tomatoes, as in last week’s ricotta caprese toasts. I think there’s a comforting aspect to dipping bread in a spread, and the simplicity and flavor match perfectly to the slower pace of summertime and the cravings for cooler food.
Not abandoning cooking entirely, we’ve still got baguette to toast. Grilled bread is the shitdiggety.
Chili Willy
I like to start with the tomatoes to give them more time to bathe in the marinade. You don’t need an overlong duration to achieve amazing marinated tomatoes, but a good 10-15 minutes is useful to igniting the flavor bomb.
Lots of fresh herbs, olive oil, balsamic vinegar, and a little chili powder and garlic get tossed over the cherry tomatoes. You can use grape tomatoes, too, I’m not fussy. Halve any big ones and pour that sauce overtop, then let them hang out while you make the rest.
Whip-edy Doo Da
Your food processor is getting a lot of love lately, eh?
As with whipped feta, I add half a block of cream cheese in order to up the ante on the creaminess. Make sure both cheeses are softened to room temperature, else they’ll be chunky. Still good, just not quite as silky.
Then, blitz them together with some honey and salt. I use 2 tablespoons of honey and maybe 1/2 tsp kosher salt, but adjust this to your taste preferences. If you want to shortcut and use a honey whipped goat cheese, go for it.
Last step is toasting your choice bread. I use a baguette or a sourdough loaf, but anything you have and prefer is nom. I grill mine – a broiler or even a good ole toaster are fine options. Whichever method you choose, a brushing of olive oil beforehand goes a long way for giving the bread an extra little crisp.
Then, just serve it up! I like to swirl the goat cheese into a bowl and drizzle a few tomatoes on top, because it’s pretty, and leave the rest on the side for folks to spoon over their crostini. Or, you can assemble little toasts straight up with a blob of cheese and a tomato or two. Whichever method you prefer!
If you make this ahead of time, separate the cheese and tomatoes and refrigerate for up to 2 days. Before serving, bring both components to room temp. The goat cheese won’t be very spreadable if it’s cold, and tomatoes taste loads better out of the fridge. And, of course, wait until you’re about to start eating before toasting your bread.
Whipped feta, whipped ricotta, or whipped goat cheese: what’s your favorite? As long as there’s tomatoes involved, honestly, I’m fucken good.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
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Warm Burrata and Herb Tomato Bruschetta
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Watermelon Caprese Skewers with Honey Mint Vinaigrette
whipped goat cheese dip with chili marinated tomatoes
Ingredients
- 8 oz goat cheese, softened
- 4 oz plain cream cheese, softened
- 2-3 tbsp honey (use to taste)
- 2 cups cherry tomatoes, halved if large
- 1/4 cup extra virgin olive oil
- 2 tbsp white balsamic vinegar
- 1/4 cup fresh basil, chopped
- 1 tbsp fresh mint, chopped
- 1 tsp fresh oregano, chopped
- 1 tsp chili powder
- 2 cloves garlic, minced
- 1 loaf baguette, sliced
Instructions
- In a bowl, toss the tomatoes with the olive oil, balsamic vinegar, basil, mint, oregano, chili powder, garlic, and a pinch each of salt and pepper. Let sit while you prepare the rest of the dish.
- In the bowl of a food processor, combine the goat cheese, cream cheese, honey, and a pinch of salt. Whip until smooth, scraping down the sides of the food processor as needed, about 2-3 minutes. Taste and adjust salt as needed.
- Toast the baguette with any method you prefer. I like to grill mine. Heat your grill or grill pan to medium high. Brush each side with olive oil and grill 1-2 minutes per side until charred. Or, broil under high heat for 1-2 minutes until toasted to your liking.
- Transfer the goat cheese to a serving bowl. Drizzle tomatoes (and the juices) overtop. Serve at room temperature with the toasted bread.
