It’s the perfect (mid-afternoon or late night) snack with chips, it could be a lunch if you use some veggies for dippers, or you could even use it as a topping for pasta and do a spin on lasagna.
It’s an amazing little dip.
Start out with tomatoes (fresh or canned both work), drizzled in olive oil and sprinkled with parsley.
Whip up some ricotta cheese, herbed goat cheese, and more olive oil.
Combine in a baking dish and bake until bubbling. I like to use high broil for the last 5 or so minutes, to really get a golden, bubbly top.
Yum, it’s the best.
What else is it good on? Bagels, zucchini boats, baguettes, baked sweet potatoes….
Don’t you love that one in the middle that like, refused to roast?
- 3 Tbsp olive oil
- 1 lb, cherry tomatoes
- 1 cup, whole milk ricotta, drained
- 1 clove garlic, minced
- 1-8oz. log, herbed goat cheese, cut into chunks
- juice of one lemon
- 1/4 tsp salt
- 2 Tablespoons, dried parsley or thyme
- bread or crackers, for serving