Baked Tomato and Chèvre Dip Recipe
Baked Tomato and Chèvre Dip
This tomato and chèvre dip recipe is so simple, it borders on ridiculous. Mix, bake, serve, and enjoy the immune-boosting properties (courtesy of Oregano and Basil oils) just as much as the savory taste.
Yields: 4 servings
1 garlic clove, minced
3 tablespoons olive oil
2 cups cherry tomatoes, halved
Sea salt and freshly ground black pepper
8–10 ounces goat cheese
2 drops Oregano oil
2 drops Basil oil
Fresh oregano and basil
Bread of choice
Preheat oven to 350°F.
Combine minced garlic, olive oil, halved tomatoes, and salt and pepper to taste.
Arrange mixture around the cheese in a medium baking dish and bake for 10–15 minutes (or until soft).
After removing the baking dish from the oven, extract 1 tablespoon of oil from the dish and mix with Oregano and Basil oils. Pour over cheese and tomatoes.
Garnish dish with fresh oregano and basil, and serve with bread.