This recipe and photography were provided by local blogger Abby Thome of The Thome Home.
Don’t let cooler weather stop you from enjoying the end of tomato season! Unlike most cheese dips that are gooey, this variation, made with goat cheese, is rich and creamy.
It is delicious spread on a warm, sliced baguette from Heinen’s Bakery with a drizzle of Heinen’s Balsamic Glaze.
If you’re looking to make this appetizer personal size, I recommend dividing the dip into small ramekins for individual portions.
Looking for a sweeter spread? Check out this recipe for my Blueberry and Thyme Goat Cheese Spread with Cinnamon and Vanilla Butter Compote.
- 1 1/2 cup ricotta cheese
- 12 oz. goat cheese
- 1/2 cup feta cheese
- 1 clove of garlic, minced
- Zest and juice of 1 lemon
- 1/4 cup basil, chopped
- 3/4 cup heirloom tomatoes, sliced in half
- 3 Tbsp. olive oil
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
- In a medium bowl with a handheld mixer, whip together the ricotta cheese, goat cheese, feta cheese, garlic, lemon zest and juice, olive oil, salt and pepper until light and fluffy, 3 minutes.
- Gently stir in 1/2 cup of heirloom tomatoes and all of the basil.
- Pour into an 8×8 baking dish and top with the remaining heirloom tomatoes.
- Bake at 350˚F for 30 minutes .
- Serve with toasted crostini and Heinen’s Balsamic Glaze.