This dip has tangy, peppery, fluffy goat cheese topped with a mound of jammy roasted tomatoes roasted with plenty of garlic. It’s a quick, easy appetizer, and it would be great to take to a picnic or barbeque with some really nice bread. I also firmly believe that dip is a reasonable meal, especially when you have it with some bread and vegetables, maybe a little bit of charcuterie. That’s all the food groups!

This dip is amazing when made with really good, fresh summer tomatoes, but the roasting in garlicky olive oil will make any small tomatoes - even sad, midwinter, slightly anemic tomatoes taste incredible.

Whipped goat cheese with roasted tomatoes

1 cup grape tomatoes, quartered
⅓ cup olive oil
1 sprig each of fresh thyme and rosemary, leaves stripped from stem
½ bulb garlic, cloves peeled
¼ tsp chili flakes
300 grams goat cheese (about 10 ounces)
¼ cup cream cheese
1 tsp cracked black pepper

Heat oven to 450° F.

Toss tomatoes and garlic with oil, chili flakes and herbs with olive oil in a small, oven proof dish. Roast 35-40 minutes or until they are jammy, gooey and starting to darken in colour. Set aside to cool.

In a food processor or in a stand mixer paddle attachment, combine goat cheese, cream cheese and pepper. Mix until light and fluffy. Smear goat cheese mixture over the bottom of a shallow bowl or a plate.

Spoon roasted tomatoes over the cheese in a big jammy tomatoey mound.

Garnish with more fresh herbs if you like and serve with chips, crackers or bread.