This warm, surprising appetizer brings together whipped Tropical Queso Fresco and slow-roasted cherry tomatoes for a dip that’s easy yet elevated. Queso Fresco blends with Tropical Crema Centroamericana to create a smooth, lightly tangy base, while the tomatoes roast down into sweet, jammy bursts of flavor with garlic and thyme. Finished with a drizzle of honey and served with toasted bread, this Cheese Dip with Tomato & Garlic brings bold flavor to the table and keeps everyone coming back for another scoop.
Simple ingredients, bold contrast, creamy, savory, sweet, and just a little garlicky. What else can we ask for?
Ingredients
Whipped Queso Fresco:
For the roasted tomatoes:
- 10–12 oz cherry tomatoes
- 1½ tbsp extra virgin olive oil
- ½ tbsp red wine vinegar
- 2 garlic cloves, finely minced
- 1 tsp fresh thyme leaves
- ¼ tsp salt
- ⅛ tsp black pepper
For serving:
- 1 small baguette, sliced
- Olive oil, as needed
- 2 tbsp honey (for finishing)
Preparation
- To roast the tomatoes, preheat oven to 350°F. In a small baking dish, combine olive oil, vinegar, garlic, thyme, salt, and pepper. Add the cherry tomatoes and gently toss to coat.
- Roast for about 15 minutes, until the tomatoes soften, begin to blister, and release their juices. Let cool slightly.
- Whipped Queso Fresco: In a food processor or blender, combine the Queso Fresco, Crema, olive oil, and honey. Blend just until smooth and spreadable. Avoid overprocessing; the texture should be creamy but not overly loose.
- Brush the baguette slices lightly with olive oil. Toast in a skillet, under the broiler, or in the oven until golden and crisp on both sides.
- Spread the whipped cheese onto a shallow serving plate. Using the back of a spoon, create soft swirls or a slight indentation in the center. Spoon the roasted tomatoes and some of their juices over the top. Finish with a light drizzle of honey. Serve immediately with the warm toasted bread.
