Baked Tomato and Chèvre Dip
This tomato and chèvre dip recipe is so simple, it borders on ridiculous. Mix, bake, serve, and enjoy the immune-boosting properties (courtesy of Oregano and Basil oils) just as much as the savory taste.
Yields: 4 servings
1 garlic clove, minced
3 tablespoons olive oil
2 cups cherry tomatoes, halved
Sea salt and freshly ground black pepper
8–10 ounces goat cheese
2 drops Oregano oil
2 drops Basil oil
Fresh oregano and basil
Bread of choice
Preheat oven to 350°F.
Combine minced garlic, olive oil, halved tomatoes, and salt and pepper to taste.
Arrange mixture around the cheese in a medium baking dish and bake for 10–15 minutes (or until soft).
After removing the baking dish from the oven, extract 1 tablespoon of oil from the dish and mix with Oregano and Basil oils. Pour over cheese and tomatoes.
Garnish dish with fresh oregano and basil, and serve with bread.