Easy Baked Goat Cheese Dip with Roasted Grapes
Made from just a handful of ingredients, this easy baked goat cheese dip is impressive and restaurant-quality delicious. Sauté some grapes, slice some goat cheese, and bake—it really is that easy. Serve the warm dip with lots of crunchy crackers or crostini for dipping.
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Servings: 8 servings
Ingredients
- 3 tablespoons olive oil, divided
- 12 ounces red or black grapes, about 2 cups
- 2 teaspoons chopped fresh rosemary
- 1 teaspoon lemon zest
- ¼ teaspoon kosher salt
- ⅛ teaspoon cracked black pepper
- 10 ounce goat cheese log
- 1/4 cup chopped toasted walnuts
- 15 fresh sage leaves
- 1 tablespoon honey
Instructions
- Heat the oven to 400°F and grease a small baking dish.
- Heat 2 tablespoons of the olive oil in a medium skillet over medium heat. Add 12 ounces grapes (off the stems) and cook, shaking the pan every couple of minutes until grapes are beginning to soften, about 5-8 minutes. Just as grapes start to soften, stir in the 2 teaspoons rosemary, 1 teaspoon lemon zest, 1/4 teaspoon kosher salt, and 1/8 teaspoon pepper. Cook 1 minute more. Remove from heat.
- Roughly cut the 10 ounce log of goat cheese into slices and place in the prepared baking pan. It's okay if it crumbles. Spoon grape mixture over the goat cheese. Bake in the preheated oven for 15 minutes or until the cheese is melted and puffy.
- While cheese is baking, heat remaining 1 tablespoon of the olive oil in a small frying pan over low heat. Add sage leaves and fry until crisp, flipping once, about 1-2 minute. Remove to a paper towel-lined plate.
- Remove cheese from the oven and garnish with the 1/4 cup toasted walnuts and sage. Drizzle 1 tablespoon honey over the top Serve while warm with crackers and/or bread slices.
Notes
- Make Ahead Instructions: The grapes can be sautéed up to a day in advance then continue with step three. The dip should be served warm so bake right before serving.
- Grapes: I used a mixture of red, black, and green grapes in the images, but I actually prefer this dip with only red or black grapes. The color and flavor is superior for this dish.
- Other toppings: If you don't like grapes, you can substitute the same amount of cherry tomatoes, fresh figs, stone fruit, or pitted cherries.
- Goat cheese: Use plain chèvre goat cheese not the type that is flavored with herbs or other spices.