Thursday, December 22, 2016

Roasted Tomato and Bacon Dip

Roasted Tomato and Bacon Dip
(24 servings)


2 pints Cherry Tomatoes, halved
6 cloves Fresh Garlic, peeled and smashed
2 sprigs Fresh Oregano, leaves only and chopped
2 sprigs Fresh Thyme, leaves only and chopped
¼ cup Extra-Virgin Olive Oil
Salt and Pepper as needed
6 slices Smoked Bacon, cooked and crumbled
18 oz. Whipped Cream Cheese, room temperature
1 cup Mozzarella Cheese, grated
½ cup Parmesan Cheese, grated
Salt and Pepper to taste
Crostini, Crackers and/or Fresh Vegetables


In a large bowl, combine tomatoes, garlic, oregano, thyme, oil, salt and pepper.  Spread onto a rimmed baking sheet and place in a pre-heated 450-degree oven for 1- to 12 minutes or until tomatoes are slightly charred.  Let cool slightly as you mix remaining ingredients together in a large bowl.  Now add in tomato mixture and combine until tomatoes are evenly distributed.  Place in a 1 qt. baking dish and bake in the pre-heated oven for 15 to 18 minutes or until golden brown on top.  Serve with crostini, crackers and/or fresh vegetables.

Note:               Try using different colored cherry or grape tomatoes when available for a slightly different taste and look.

Ideas for Future Efforts

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