I had extra goat cheese laying around and tomatoes that needed to be used up so I threw this together. I wouldn’t recommend using marinated artichokes because the flavor is overpowering.
- 1 pint grape or cherry tomatoes, halved
- 1 tsp olive oil
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/2 tsp balsamic vinegar
- 10 oz goat cheese
- 4 oz cream cheese
- 1/3 c artichoke hearts, drained
- 1/4 c freshly grated parmesan (optional)
Preheat oven to 400. Spread halved tomatoes on the bottom of a glass baking dish, and drizzle with the olive oil. Sprinkle with 1/8 tsp each salt and pepper, and toss with your hands until the oil is distributed. Place in hot oven and roast until tomatoes are blistered and bubbling and slightly brown along the edges. Remove from oven and, while hot, drizzle balsamic vinegar over the tomatoes. Mix with a spoon, and set aside to cool.
In a food processor (I use my mini), put the cheeses, the drained artichoke hearts, and the rest of the salt and pepper. Blend for a few seconds until the mixture is mostly smooth and has taken on a whipped appearance. A few chunks here and there is ok. Spoon the cheese mixture into an oven-safe bowl, or several small ramekins.
When tomatoes are cool enough to handle, remove them to a large cutting board, and coarsely chop. Spread a layer of the tomatoes over the cheese mixture, and top with freshly grated parmesan if desired.
Return the bowl (or ramekins) to the oven for 10-15 minutes until cheese is bubbly. Serve with toasted baguette slices, or whatever you have on hand!