Ever since I came across Heartbeet Kitchen’s baked goat cheese dip, I’ve been thinking a lot about her brilliant technique. Instead of nestling the whole log into the skillet — or crumbling the goat cheese on top of the fig jam — she freezes the goat cheese (just for 15 minutes!) to make it easy to slice into rounds.

As someone a little bit obsessed with adding slabs of feta into skillets (as seen in this roasted feta caprese skillet and this roasted squash and feta bake), I couldn’t wait to try it out.

creating a cherry tomato and goat cheese skillet

Although Heartbeet Kitchen’s recipe skewered sweet, I decided to go savory, opting to pair the goat cheese with cherry tomatoes (and garlic, and thyme, and a healthy drizzle of olive oil).

The duo proved to be perfection: the goat cheese softens and warms in the same amount of time it takes the cherry tomatoes to burst. But as I was eating it, I also thought how delicious it would be as a pasta dish.

an easy, creamy dip that doubles as a pasta

So now, this burst cherry tomato and goat cheese skillet is a choose-your-own-adventure. You can serve it as a dip with toasted baguette or crackers, sort of like an alternative to baed brie. OR, add some cooked al dente pasta directly to the skillet for a fast and flavorful weeknight dinner.

I used a log of plain goat cheese, but I’m sure a flavored one — like garlic and herb or even honey — would also be delicious.

If this recipe interests you, be sure to try my creamy tomato and white bean pasta, too 🙂

burst cherry tomato and goat cheese skillet

serves 4 to 6 as a dip; 3 to 4 as a pasta dish

Ingredients

  • 1 (4-ounce) log goat cheese
  • 2 pints cherry tomatoes (20 ounces total)
  • 2 large cloves garlic, thinly sliced
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 teaspoon kosher salt
  • 1/4 teaspoon red pepper flakes
  • freshly-ground black pepper
  • fresh thyme leaves
  • balsamic glaze, for serving
  • toasted baguette, for serving
  • 8 ounces cooked al dente pasta (optional)

Instructions

  • Heat the oven to 400°F with one rack in the center and one in the upper third. Place the log of goat cheese (in its packaging) in the freezer for 15 minutes.
  • Add the tomatoes and garlic to a 10-inch oven-safe skillet (such as cast iron). Drizzle with the oil and and season with salt, red pepper flakes, and several grinds black pepper. Toss to coat.
  • Unwrap the goat cheese. Using a sharp chef's knife or a serrated knife, gently slice into 8 (1/2-inch thick) rounds, wiping the knife off between slices for the cleanest cuts. Nestle into the pan with the tomatoes and drizzle with a little more oil. Scatter thyme leaves over top (you can just eyeball the amount).
  • Bake on the center rack until the tomatoes just begin to split, about 20 minutes. Use this time to cook the pasta, if using.
  • Transfer the skillet to the upper oven rack and broil until the tomatoes are super juicy and just starting to take on some color, about 5 minutes. (Pop the baguette in there to toast now, too).
  • Finish with a drizzle of balsamic glaze and more fresh thyme. Serve with the toasted baguette.
  • If serving as a pasta dish: add the cooked pasta directly to the skillet and toss to coat.
Inspired by Heartbeet Kitchen.