Roasted Cherry Tomato and Goat Cheese Dip


Preparation info

  • Difficulty


  • Serves

    4 to 6

Appears in

A few of our favorite varieties of cherry tomatoes to grow are heirloom Sungolds, Sweet Million, and Black Cherry. At the peak of summer, cherry tomatoes are nature’s candy, and to munch on a handful of them and appreciate their pops of natural sugar is a simple treat. But it can be hard to keep up with them when they all explode on the vines at once. Roasting them with some goat cheese in a great savory dip to spread on crackers is a terrific way to manage surplus cherry bombs and highlight fresh cherry tomatoes as appetizers.


  • 3 tablespoons olive oil
  • ½ pound (225g) cherry tomatoes
  • 1 cup (240ml) whole-milk ricotta
  • 1 medium clove garlic, minced
  • ¼ cup (15g) minced fresh flat-leaf parsley
  • ¼ teaspoon salt
  • Zest of 1 lemon
  • ½ teaspoon fresh lemon juice
  • 1 (8-ounce / 225-g) log goat cheese, pinched into large chunks
  • Bread or crackers, for serving



  1. Preheat the oven to 350°F (175°C). Lightly oil a 5- to 6-inch (12.5- to 15-cm) baking dish.
  2. In a small bowl, combine 1 tablespoon of the oil with the tomatoes. Set aside.
  3. In a medium bowl, mix together the ricotta, garlic, remaining 2 tablespoons oil, parsley, salt, lemon zest, and lemon juice.
  4. Fold the goat cheese into the ricotta mixture.
  5. In the baking dish, layer half of the cheese mixture, then add half of the tomatoes. Layer the remaining cheese mixture, then top with the remaining tomatoes. Gently press the top layer of tomatoes into the cheese mixture.
  6. Bake, uncovered, until the cheese is melted and the 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.)
  7. Serve warm with bread or crackers.