Grown Up Goat Cheese Dip & Biscuit Crostini
From Carrie Morey's hot little suppers cookbook
- 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. Turning your leftover biscuits into crostini's adds a wonderful flare to this dish and other dips for crostini's.
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!
- Combine garlic, tomatoes, onion, herbs, olive oil into a cast iron skillet
- Roast in a 400 degree oven for 15 minutes
- Cut your biscuits in half, sandwich style, and toast in same oven until crisp and slightly browned on top.
- After the tomato mixture has roasted for 15 minutes, add goat cheese and let roast for another 15 minutes.
- Remove biscuits and tomato mixture from oven and add 2 cups of arugula to the mixture. Stir.
- Top your biscuit crostini's with the cheese dip - enjoy!
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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!