Drizzle each with a bit of the balsamic. Spread the tomatoes out on a baking sheet. Bake at 350°F until slightly browned, 8 to 10 minutes. Toss with 1-2 Tablespoons of olive oil until the tomatoes are well coated, then sprinkle evenly with salt, a few pinches of sugar and fresh ground pepper. Bake the tomatoes for 35 minutes, until tender and browned in spots and the cheese is hot. Roasted tomatoes: I LOVE serving this goat cheese dip up with some blistered tomatoes. Serve this baked cheese dip hot with some crostini, toasted bread, or hearty crackers. Cook shallot and garlic in 3 Tbsp. Top with tomatoes, drizzle with remaining 1/4 cup oil, and sprinkle with basil leaves. Simply toss some cherry tomatoes with olive oil and salt and roast them in the oven or in a sauce pan until they burst. Preheat broiler. Let stand for 15 minutes. Spoon the goat cheese mixture into the tomatoes, mounding the filling 1/2 inch above the rim. Cover with the tomato tops and drizzle with the remaining 2 tablespoons of olive oil. They add a festive pop of color and flavor. Carefully remove and discard blistered peels from cooled tomatoes, if desired. oil in a 12-inch skillet over medium heat, stirring, until softened, about 2 minutes. Preparation. Spread goat cheese on warm baguette slices, and place on a serving platter. They add a festive pop of color and flavor. It’s classy, it’s simple to make, and it’s so delicious. Instructions; Preheat the oven to 400 degrees. Goat Cheese Dip filled with cherry tomatoes, basil, garlic, and more is my FAVORITE EASY CHEESE DIP APPETIZER!