Spicy Roasted Tomato Dip with Chèvre
Late-season tomatoes are dusted with hot smoked paprika to achieve a meaty quality that pairs well with Malbec. Serve this chunky dip with slices of good bread to soak up the unctuous stew of tomato and goat cheese, inspired by an appetizer of Baked Goat Cheese Served Warm with Spicy Tomato Sauce and Toasts from Chef Jill Barron at Mana Food Bar in Chicago.
Barron’s philosophy: “My thoughts on pairing wine are pretty simple. I don’t pair vegetarian dishes with superheavy wines. It’s like pairing with cheese plates. We really won’t get a wine just because it’s trendy or a buzzword grape, and as a drinker of mostly whites, I shy away from oaky, buttery wines.”
Heat the oven to 375oF. Line a baking sheet or roasting pan with a piece of parchment or foil.
Cut the tomatoes into quarters (or eighths, depending on the size of the tomatoes; it’s most important for all the pieces to be the same size so they cook evenly). Place in the pan, and toss with the olive oil, sweetener, spice, garlic, and salt and pepper. Bake for about 25 minutes, until the tomatoes are slightly wrinkled, with a few brown spots. Let cool for 10 minutes.
Place the goat cheese in a bowl, and scoop the tomatoes over the cheese. Stir to combine. If desired, finish with olive oil, a sprinkle of red wine vinegar, and additional salt and pepper.
Written and styled By Emily Gold
Photography by Greg Nesbit