Baked Goat Cheese in Marinara Dip
- This takes chips and dip to a whole new level! Inspired by a popular local restaurant appetizer, we baked creamy goat cheese in our homemade chunky marinara. Serve with crunchy crostini or toasted garlic bread for the ultimate game day spread!
- 5 tablespoons extra virgin olive oil
- 2 medium onions, finely chopped
- 2 cloves garlic, minced
- 2 (14.5 ounce) cans Red Gold Whole Peeled Tomatoes, or 1 (28 ounce) can Red Gold Whole peeled Tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Sea salt and ground black pepper to taste
- 8 ounces goat cheese, softened
- 1/4 teaspoon kosher salt
- 1/4 cup fresh basil leaves, cut into ribbon or chiffonade
Marinara Sauce - Heat oil in a large sauce pan over medium heat. When heated add the onions and garlic and cook until tender and browned. Add whole peeled tomatoes with juice, basil, oregano, salt and black pepper. Cover with lid and cook for 10-15 minutes. Open lid and mash the tomatoes until pieces are still visible. Cook uncovered for another 15 to 20 minutes.
Preheat oven to 375o F. In a small baking dish, press the goat cheese to fit the shape of the baking dish. Spoon 2 cups of the Marinara Sauce around the edge of the baking dish, leaving the center with the cheese exposed. Sprinkle with kosher salt.
Bake 20 to 25 minutes or until goat cheese is hot and soft and the marinara is bubbly.
Remove from oven and allow to cool for a couple minutes. Then sprinkle with prepared basil leaves. Serve hot with crostini or garlic bread for dipping.
To chiffonade basil stack 5 to 6 basil leaves and roll into a cylinder shape, then cut crosswise to create thin ribbons.
The Marinara Sauce can be made up to 2 days ahead for easy preparation of this recipe.