Roasted Tomatoes and cheese dip

Roasted Tomatoes and cheese dip

5 from 3 votes
Course Main Course
Cuisine barbecue, Irish
Servings 6


  • 1 tbsp oil
  • 250 g cherry tomatoes
  • 1 clove garlic chopped
  • 1 tsp thyme leaves
  • 100 g feta cheese
  • 50 g goat cheese we used Meadowfield Goat cheese
  • 4 tbsp. extra virgin olive oil
  • 2 tbsp parmesan grated
  • 2 tbsp fresh basil leaves
  • Bread sticks or crackers to serve
  • 12 slices Parma ham or other to serve - optional
  • Salt and pepper


  • Preheat the oven to 220˚C.
  • In a sauté pan, over high heat, drizzle some oil and add the cherry tomatoes, garlic and thyme.
  • Colour for 1-2 minutes until the tomatoes starts to break down. Remove from the heat.
  • In a oven safe dish, place the feta and spread over the goat cheese. Drizzle with extra virgin olive oil and season with salt and pepper.
  • Pour the tomato mixture over the cheese mixture, sprinkle with the parmesan and place in the oven.
  • Roast for 10 to 15 minutes and remove from the oven.
  • Serve warm or at room temperature with fresh basils leaves, bread sticks and Parma ham.
Keyword Barbecue, dip, irish, Kevin Dundon, vegetarian

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