The Cheesy Dip that Puts Fresh Produce to Perfect Use
Farm stands and grocery stores are bursting with produce right now, so do your duty as a good eater and take advantage of it all. Bloggers Todd Porter and Diane Cu, authors of the new cookbook Bountiful, share this easy, garden-fresh recipe.
Roasted cherry tomato and goat cheese dip
Prep time: 10 minutes
Cooking time: 40 minutes
3 Tbsp olive oil
¾ lb cherry tomatoes
1 cup whole-milk ricotta, drained
1 medium clove garlic, minced
¼ cup fresh flat-leaf parsley, minced
¼ tsp salt
Zest of 1 lemon (about 2 tsp)
¾ tsp fresh lemon juice
1 (8-oz) log goat cheese, pinched into large chunks
Bread or crackers, for serving
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1. Heat oven to 350°F. Lightly oil a 5- to 6-inch square or round baking dish.
2. In a small bowl, combine 1 Tbsp of the oil with tomatoes. Set aside.
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3. In a medium bowl, mix together ricotta, garlic, remaining 2 Tbsp oil, parsley, salt, zest, and lemon juice.
4. Fold goat cheese into ricotta mixture.
5. In prepared dish, layer half of the cheese mixture, then add half of the tomatoes. Layer on remaining cheese mixture, then top with remaining tomatoes. Gently press top layer of tomatoes into cheese mixture.
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6. Bake, uncovered, until cheese is melted and tomatoes are evenly roasted, 25 to 40 minutes. (Cooking time will depend on the thickness of the tomato skins and the depth of the baking dish.) Serve warm with bread or crackers.
Makes 4 servings. Each serving: 372 cal, 33 g fat, 18 g protein, 7 g carb.
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