Restaurants›FireRock Grille›Goat Cheese Dip Recipe

Goat Cheese Dip Recipe

Inspired by FireRock Grille
Time30m
Serves4

house-made tomato sauce, goat cheese & pesto cooked until bubbling, served with breadsticks

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Ingredients

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Goat cheese tomato dip

Breadsticks & finishing

Method

Goat cheese tomato dip

1

Prep

Preheat the oven to 375°F (190°C). If using breadsticks that will be warmed, place them on a rimmed baking sheet but do not heat yet. Crumble the goat cheese into large chunks so it will melt evenly.

2

Sauté garlic

In a medium ovenproof skillet (about 9–10 inches) or a shallow baking dish, heat 1 tablespoon olive oil over medium heat. Add the minced garlic and sauté 30–45 seconds until fragrant but not browned.

3

Combine sauce and seasonings

Add 1.5 cups house-made tomato sauce to the skillet with the garlic. Stir in 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 1/4 teaspoon crushed red pepper flakes. Simmer gently 2–3 minutes to blend flavors.

4

Add goat cheese and pesto

Reduce heat to low. Scatter the 8 oz crumbled goat cheese evenly over the tomato sauce. Spoon dollops of the 3 tablespoons pesto on top, spacing them around the surface so pockets of pesto remain visible.

5

Finish in the oven

Transfer the ovenproof skillet (or cover the baking dish with foil if not ovenproof) to the preheated oven. Bake 12–15 minutes until the goat cheese is soft and the sauce is bubbling at the edges. For a lightly browned top, switch to broil for 1–2 minutes while watching carefully.

6

Garnish

Remove from oven and let rest 2 minutes. Sprinkle the grated Parmesan (optional) and tear the fresh basil leaves over the top. Drizzle a tiny extra-virgin olive oil if desired.

Breadsticks & serving

7

If you want warm breadsticks, brush them lightly with 1 tablespoon extra-virgin olive oil and warm in the oven alongside the dip for the last 5–7 minutes of dip baking (on a separate tray) until heated and slightly crisped. If they are already baked and ready-to-serve, simply arrange on a serving plate.

8

Serve the bubbling goat cheese dip hot from the skillet with the breadsticks for dipping. Provide small plates and a spoon or spreader so guests can scoop a combination of tomato sauce, goat cheese and pesto onto breadsticks. Leftovers can be refrigerated in an airtight container for up to 3 days — reheat gently in a 350°F (175°C) oven until warmed through.