The Food and Wine Hedonist

leave your inhibitions at the door

Farmers Market Adventures – Baked Tomato and Goat Cheese Dip

Summer’s over but there are a lot of goodies that are still in season.

Unfortunately, because of our move a couple months ago, we couldn’t do any gardening at the new house.  Well…at least no gardening of our own –  I may or may not have raided our neighbor’s garden for some tomatoes and Japanese eggplants. So let’s just say, in case she’s reading this, that I did come into some beautiful tomatoes legally at the Farmers Market.

Plus I can now call this a “Farmers Market Adventures” post because I stole the tomatoes used in this recipe.  Allegedly.

This is one of my go-to dishes to bring to parties and easily my favorite tomato recipe.  It’s simple, inexpensive, and definitely a crowd-pleaser.  In the off chance that there are any leftovers, it’s great mixed in with pasta or in an omelet.  The best part is that it’s actually doable with crappy grocery store tomatoes, too.  So I guess there’s really no point in calling this a “Farmers Market Adventures” post.

Anyway, make this recipe. Now!


Baked Tomato and Goat Cheese Dip
I’ve been making this for several years and I have no idea where I originally got the recipe.  So I’m invoking the little-known “I’ve made this so many times I can rightfully call it my own recipe” rule.  There.  I can’t be accused stealing.  Again.

This amount makes a lot, so feel free to adjust the quantities.

– 8 tomatoes, quartered
– 3/4 cup olive oil
– salt and pepper
– Fresh thyme leaves from 12 sprigs (don’t use the dried stuff)
– 10 oz log of goat cheese, cut into pieces approximately the same size as the tomatoes
– 4 garlic cloves, thinly sliced
– 1 baguette, sliced

1 – Preheat oven to 350
2 – Place the tomatoes on a wire rack and brush with olive oil. Sprinkle the thyme leaves, salt, and pepper on the tomatoes.
3 – Roast for about an hour. Tomatoes will be dried out and starting to turn yellowish.  Let cool a little.

tomato goat cheese roasted

5 – Put the tomatoes and goat cheese in an oven-safe dish.

tomatoes goat cheese in dish

4 – Heat the remaining olive oil in a pan over medium heat.  Add the garlic and cook until they are tender, 2-3 minutes.  Don’t let them brown.

5 – Pour over the goat cheese and bake for about 10 minutes.

tomato goat cheese done

I actually overdid it with the oil – a little over a cup.  It should have a lot of oil, just not this much.

6 – Serve with the baguette slices

tomato goat served


Pairing Suggestion

2008 Marques de Caceres Rioja Reserva


Tomatoes and Rioja are a classic pairing, and this one is a pretty popular one.  Riojas in general have a distinct aroma of tomato fruit and tomato leaves so there’s some synergy there.    The medium body and acids go well with the goat cheese and the oak in the Reserva gave it some some nice depth and character.  A regular non-Reserva Rioja will go just fine with it.


Any other good tomato recipes?  I may go shopping again at the neighbors Farmers Market.



About thefoodandwinehedonist

I don't know everything about the world of food and wine, but I'm not going to let a small detail like that stop me from blogging about it.

11 comments on “Farmers Market Adventures – Baked Tomato and Goat Cheese Dip

  1. PinotNinja
    September 17, 2013

    I need to have this in my mouth right now! And the tomatoes are stunning — things always look better when there is some “excitement” in obtaining them, don’t they?

    • thefoodandwinehedonist
      September 17, 2013

      Yeah, especially if dress up all ninja-like to procure them. That’s nighttime all in black with a hood ninja, not Pinotninja. Unless you DO dress like that anyway. Either way its still sexier than putting them in a shopping cart.

  2. reversecommuter
    September 17, 2013


  3. UndercoverL
    September 17, 2013

    I licked my phone to taste it. I am so disappointed that we have not yet created that feature on a phone. Looks like pizza is in our future because I am going to bet this is ah-may-zing on flat bread cooked on the grill.

    • thefoodandwinehedonist
      September 17, 2013

      I think it’ll taste good that way, but this way allows you to really pile it on a baguette slice…It’s all in the goopiness

  4. ksbeth
    September 17, 2013

    omg this looks so damn goopy good!

  5. the winegetter
    September 17, 2013

    WOW, awesome. Man. Get your basement ready, I wanna move in!

  6. yoonanimous
    September 18, 2013

    this looks amazing. and not just because it’s lunchtime where i am

    • thefoodandwinehedonist
      September 18, 2013

      haha! Thanks… wait til you see tomorrow’s post. I think as an Asian you’ll appreciate it. I can say that, right?

  7. cavegirlmba
    October 16, 2013

    Yummy, must try!!

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This entry was posted on September 17, 2013 by in Cooking, Drinking and tagged , , , , , , , .
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