This baked goat cheese bruschetta dip with garlic toast is the ultimate cozy appetizer for gatherings. Creamy goat cheese is baked until golden and topped with a flavorful bruschetta made from Tuttorosso diced tomatoes. Paired with roasted garlic toast, this easy-to-make dip is perfect for any occasion.
The Deets:
One of my all-time favorite comforting and crowd-pleasing appetizers is this baked goat cheese bruschetta dip. It’s a dish that captures all the bright, vibrant flavors of summer tomatoes but is perfectly suited for those colder months when you’re craving something warm and cozy. Imagine all the best parts of a classic bruschetta—ripe tomatoes, fresh herbs, creamy goat cheese—transformed into a warm, melty dip that’s absolutely irresistible.
This dip is not only delicious but also incredibly easy to make, making it a go-to for holiday gatherings, family dinners, or any occasion where you want something quick yet impressive. The base is made with tangy goat cheese that gets all warm and bubbly in the oven, topped with a mixture of diced tomatoes, garlic, and fresh basil. As it bakes, the flavors meld together, creating a rich, savory, and slightly tangy dip that’s perfect for spreading on toasted baguette slices or crispy crostini. Check out more appetizer ideas here!
Baked goat cheese bruschetta dip
Ingredients
For the garlic toast:
- 1 Head of garlic
- Red pepper flakes (optional), to taste
- Kosher salt, to taste
- 1 Baguette, toasted and sliced
- 3 tbsp Butter
Goat Cheese Dip
- 8 oz Goat cheese, softened
- 2 tbsp Cream cheese, softened
- 1/4 cup Grated Parmesan cheese
- Drizzle of olive oil
- 1/4 cup Fresh chopped basil
- Red pepper flakes, to taste
- Kosher salt, to taste
- Freshly ground black pepper, to taste
For the Bruschetta Topping
- 2 14.5 oz Cans Tuttorosso Diced Tomatoes
- 1/4 cup Fresh chopped basil
- 1 Garlic clove, minced
- Drizzle of olive oil
- Freshly ground black pepper, to taste
- Kosher salt, to taste
Topping:
- Fresh chopped parsley
- Toasted panko breadcrumbs
- Drizzle of balsamic glaze
Instructions
To roast the garlic:
- Preheat the oven to 400°F.
- Slice the top off a head of garlic, drizzle with olive oil, and sprinkle with salt and pepper.
- Wrap it in foil or place it in a small baking dish and cover. Roast for about 40 minutes or until the garlic is soft and caramelized.
To make the goat cheese dip:
- In a bowl, mix together softened goat cheese, cream cheese, Parmesan, olive oil, basil, red pepper flakes, salt, and pepper until smooth and creamy.
- Spread the mixture into an even layer in a baking dish. Bake at 400°F for 15 minutes, or until the cheese starts to brown on top.
Prepare the bruschetta:
- While the goat cheese bakes, combine the Tuttorosso diced tomatoes, basil, minced garlic, olive oil, salt, pepper, and red pepper flakes in a bowl.
- Let the mixture sit for 10-15 minutes to meld the flavors.
To assemble the dip:
- Once the goat cheese dip is baked, spoon the bruschetta mixture on top.
- Sprinkle with toasted panko breadcrumbs, drizzle with balsamic glaze, and garnish with chopped parsley.
- Toast the sliced baguette until golden brown. Spread butter on each slice and top with the roasted garlic.
