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Baked Mozzarella Goat Cheese Dip with Candied Tomatoes

This warm, creamy baked Mozzarella Goat Cheese dip is topped with candied, rosemary-scented tomatoes. Try rubbing a garlic clove on your baguette or crostini after toasting to bring an extra flavor punch.

the details

Prep Time: 15 Minutes
Cook Time: 40 Minutes
Total Time: 55 Minutes
Yield: 8 servings

our ingredients


  • Nonstick cooking spray
  • 16 oz LaClare Original Goat Cheese, room temperature
  • 1 large egg
  • 3 oz LaClare Goat Mozzarella Cheese, shredded
  • 1 TB chopped fresh rosemary
  • Fresh black pepper
  • Fresh salt

For the candied tomatoes::

  • 1 TB olive oil
  • 12 oz grape tomatoes
  • ¼ cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
  • 2 fresh rosemary sprigs
  • ½ tsp red pepper flakes
  • 1 TB minced fresh garlic
  • 1 TB packed light brown sugar
  • Toasted baguette slices or crostini

the instructions


  1. Preheat the oven 375F.
  2. Coat an 8 x 8-inch glass baking dish with nonstick cooking spray; set aside.
  3. Using a handheld mixer, beat Original Goat Cheese, ricotta, and egg together in a medium-size bowl until smooth. Stir in Goat Mozzarella Cheese, chopped rosemary, and several generous cranks of salt and pepper.
  4. Spread cheese into an even layer in prepared pan. Bake in preheated oven for 40 minutes or until slightly browned. Remove from oven and set on a cooling rack.
  5. While the cheese is baking, heat olive oil in a large nonstick skillet over medium heat.
  6. Add tomatoes and cook, stirring frequently, until skins start to split. Pull the pan off the heat; pour in wine and return pan to heat. Add 1 rosemary sprig, red pepper flakes, garlic, and brown sugar. Stir gently until the sugar just starts to melt. Add a generous crank of salt. Reduce heat and cook until tomatoes are well coated. Remove rosemary sprig.
  7. Spoon candied tomatoes over warm baked cheese. Garnish with the remaining rosemary sprig and serve with toasted baguette slices or crostini.