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Roasted Tomatoes and cheese dip
5
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3
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Course
Main Course
Cuisine
barbecue, Irish
Servings
6
Ingredients
1x
2x
3x
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
Instructions
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