Name: Roasted Cherry Tomatoes, Black Olive Tapenade and Whipped Goat's Cheese Dip
Prep time: 15 min
Cook time: 30 min
Ingredients: 450g cherry tomatoes; 4 tablespoons olive oil; 16g/4 cloves of garlic, skin on and bashed; ⅛ teaspoon chilli flakes, or to taste; ⅛ teaspoon fine salt; ¼ teaspoon freshly ground black pepper; 3 – 4 stalks of fresh basil; ½ – 1 teaspoon runny honey, if necessary and to taste; 150g soft goat’s cheese; 50g cream cheese (I use Philadelphia, full fat); 50g Greek or natural yoghurt; 1 tablespoon olive oil; ½ tablespoon lemon juice; Sea salt and freshly ground black pepper, to taste; 4 cloves of roasted garlic, from above; a few spoonfuls of Black Olive Tapenade, shop bought or home made; or you could use basil pesto, shop bought or homemade; fresh basil, parsley, coriander, thyme or rosemary; toasted ciabatta/fresh baguette

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Sweet, chilli-spiked cherry tomatoes, roasted with garlic and fresh basil, are served over silky, smooth, dreamy, whipped goat’s cheese and finished with black olive tapenade and basil. Exceptionally easy to prepare, and using easy to find classic ingredients, this wonderful dip can be served for nibbles, a sharing starter or a delightful lunch. The layers of texture and deep flavours melt in the mouth when scooped up and eaten with some warm, toasted olive oil ciabatta or fresh baguette.

Can I serve it without the tapenade?

If you do not have any tapenade, you could easily scatter over some olives instead, Equally, if you are not a fan of olives/tapenade, this dish works wonderfully well without. It is also excellent drizzled with some basil pesto.

How to make Roasted Cherry Tomatoes, Black Olive Tapenade and Whipped Goat’s Cheese Dip

Collect together your ingredients:

Roasted cherry tomatoes –

sweet cherry tomatoes
olive oil
garlic
chilli flakes
fine salt
freshly ground black pepper
fresh basil
runny honey, if necessary

Whipped Goat’s Cheese –

soft goat’s cheese
cream cheese
natural or plain Greek yoghurt
olive oil
lemon juice
Sea salt and freshly ground black pepper
roasted garlic, from above

Serving options –

a few spoonfuls of Black Olive Tapenade, shop bought or home made
or you could use basil pesto. shop bought or homemade
fresh basil, parsley, coriander, thyme or rosemary
toasted ciabatta/fresh baguette

How to make this delectable dish:

Collect together your equipment (see Recipe Notes below) and ingredients.
Preheat oven to 200°C/400°F/Gas 6 (fan 180°C).
Roasted cherry tomatoes: throw the olive oil, tomatoes, garlic, basil, chilli flakes, salt, pepper and stalks of basil into an oven-proof pan. Shake well and pop into a preheated oven for 30 minutes.
After 30 minutes, take out of the oven and remove the garlic cloves and basil. Remove the skin from the garlic and set aside. Discard the basil.
Taste the tomatoes and adjust the seasoning/add some honey, to taste. Set aside to cool a little. If you want to speed up the cooling, tip out of the hot pan, into a dish.
Whilst the tomatoes are cooking, prepare the whipped goat’s cheese – weigh all the ingredients into a mixing bowl and beat until silky smooth. I use an electric whisk. Add salt and pepper, to taste.
When the tomatoes are cooked, and you have removed the skin from the roast garlic, beat these into the whipped goat’s cheese.
When everything is prepared, bring it all together – spread the whipped cheese onto a serving plate and top with the roasted tomatoes.
Dollop on some black olive tapenade, if using, and scatter over a few basil leaves, or your herb of choice.
Serve, warm or at room temperature, with some olive oil toasted ciabatta or fresh baguette.

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