Okay, just had to share with you one of my latest addictions. 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 (see recipe below).

Also, to make tomatoes as gut-friendly as possible, you can quickly boil them first to remove the skin, then slice open and remove the seeds. Then follow the recipe as shown.

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, thyme, oregano)
Himalayan salt to taste
1 packet soft goat cheese (sheep cheese also works well)

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.

Zucchini Goat Cheese Dip

Use this recipe instead 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, thyme, oregano)
Himalayan salt to taste
1 packet soft 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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Original post April 2010. Most recently updated August 2020.