Grown Up Goat Cheese Dip & Biscuit Crostini

From Carrie Morey's hot little suppers cookbook

Grown Up Goat Cheese Dip & Biscuit Crostini

Ingredients

  • 4 cloves garlic
  • 1 pint cherry tomatoes (heirloom), washed and sliced
  • 2 tbsp Herbs de Provence
  • 1/2 onion, chopped
  • 1/3 cup olive oil
  • 8 oz goat cheese (or cheese of your choice)
  • One dozen buttermilk biscuits

With fall weather (slowly) coming around the corner and football season in full swing, I wanted to create a new dip to pair our buttermilk biscuits. Biscuits aren't just for breakfast, remember!
    
I'm calling this my "Grown Up Goat Cheese" dip & Biscuit Crostini because it feels a bit more elevated from your typical homemade cheese dip, but with less work than what you are used to doing by hand! This dip recipe is truly a "throw and go" one pot dish that can even be made on a fire during a football tailgate or camp out. Simply dice your tomatoes, onion, herbs, and garlic into a cast iron skillet and let the flavors roast for fifteen minutes. While the tomato mixture is roasting (and starting to smell magical in your kitchen), cut your Callie's Hot Little Biscuit frozen buttermilk biscuits in half and place them on a half sheet tray until browned and crispy. After about fifteen minutes, add your goat cheese to your cast iron skillet and let roast for fifteen more minutes. To serve, add arugula and stir. Top your biscuit crostini's with the cheese dip and enjoy! Grown Up Goat Cheese Dip & Biscuit Crostini
 
This dip was inspired by a trip to NYC with my daughter Caroline – the tomatoes are slow roasted in garlic and the goat cheese creates a tangy dip that just melts in your mouth! Pro Tip: If you are not a goat cheese person, sub out for your favorite soft cheese!
 
Grown Up Goat Cheese Dip & Biscuit Crostini

Instructions

  1.  Combine garlic, tomatoes, onion, herbs, olive oil into a cast iron skillet
  2. Roast in a 400 degree oven for 15 minutes
  3. Cut your biscuits in half, sandwich style, and toast in same oven until crisp and slightly browned on top.
  4. After the tomato mixture has roasted for 15 minutes, add goat cheese and let roast for another 15 minutes.
  5. Remove biscuits and tomato mixture from oven and add 2 cups of arugula to the mixture. Stir.
  6. Top your biscuit crostini's with the cheese dip - enjoy!

 

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Buttermilk Biscuits

Hot Little Tip

This dip was inspired by a trip to NYC with my daughter Caroline – the tomatoes are slow roasted in garlic and the goat cheese creates a tangy dip that just melts in your mouth!
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