Okay, just had to share with you my latest addiction. I first had this in a restaurant and was crazy for it – but since it is a half hour drive away, I had to figure out how to make it myself!

If you are sensitive to acidic foods, then just replace the tomatoes with 1 diced zucchini – and bake for only 10 minutes (rather than 20). Everything else in the recipe stays the same.

Gluten-free, super easy and incredibly yummy Tuscan Tomato & Goat Cheese Dip. Can be eaten as a meal or a snack.

Tuscan Tomato & Goat Cheese Dip

2 Roma tomatoes
2 tbsp. Italian olive oil
1 tsp dried OR 2 tbsp. fresh green herbs (parsley, cilantro, basil)
Himalayan salt to taste
1 packet goat cheese

1. Slice tomatoes and place in oven-proof dish. Drizzle with olive oil, herbs and salt and bake at 350 F for 20 minutes.

2. Remove skins from tomatoes (if desired), dice, and lay sliced or crumbled goat cheese on top. Sprinkle with a little bit of green herb and broil on high for 5 minutes.

3. Serve warm with pita triangles, nacho chips, or crackers. Can also top with chopped olives or capers if desired.

If you’re avoiding tomatoes:

1 medium sized zucchini, washed & diced
2 tbsp. Italian olive oil
1 tsp dried OR 2 tbsp. fresh green herbs (parsley, cilantro, basil)
Himalayan salt to taste
1 packet goat cheese

1. Place diced zucchini in oven-proof dish. Drizzle with olive oil, herbs and salt and bake at 350 F for 10 minutes.

2. Lay sliced or crumbled goat cheese on top. Sprinkle with a little bit of green herb and broil on high for 5 minutes.

3. Serve warm with pita triangles, nacho chips, or crackers. Can also top with chopped olives if desired.

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Jini Patel Thompson’s books on natural healing for digestive diseases have sold in over 40 different countries. Her health articles have been published in journals and magazines in the U.S., Australia and U.K. www.ListenToYourGut.com

Tuscan Tomato & Goat Cheese Dip
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