(Family Features) Whipping up family favorites all winter long is a perfect activity to keep loved ones warm in the kitchen while avoiding the bitter chill outdoors. Delicious, heartwarming snacks offer a simple and savory way to bring everyone in from the cold while enjoying comforting flavors together.
Lean on beloved ingredients like go-to RAGÚ sauces when it’s time to come together for quick bites. The possibilities are nearly endless with delicious recipes using classics like the RAGÚ Old World Style Traditional or RAGÚ Simply Traditional options.
Find more recipes perfect for warming up this winter at Ragu.com.
Baked Tomato Goat Cheese Dip
Recipe courtesy of Marzia Aziz of “Little Spice Jar”
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4-6
Nonstick cooking spray
2 cups RAGÚ Simply Traditional Sauce
3 cloves garlic, divided
1/4 cup fresh basil, chopped, divided
1/8-1/4 teaspoon red pepper flakes
1 log (10-10 1/2 ounces) goat cheese, softened at room temperature
2 teaspoons olive oil, plus additional for brushing, divided
1/4 teaspoon fresh thyme
kosher salt, divided
pepper
1 large baguette, sliced on bias
blistered tomatoes, for serving (optional)
Position one rack in the upper third of the oven and one in the lower third. Preheat oven to 375 F. Spray a small, round baking dish with nonstick cooking spray; set aside.
Add sauce to a small bowl. Grate in two garlic cloves then add 1/8 cup basil and red pepper flakes. Stir to combine then pour the sauce into the baking dish.
Smash goat cheese log into a ball. Place ball between two sheets of plastic wrap. Using hands, flatten cheese into a thick, round disc about 1 inch smaller in diameter than the baking dish. Remove goat cheese from plastic wrap and place it in the center of the sauce. Drizzle cheese with 2 teaspoons olive oil. Sprinkle with fresh thyme, kosher salt, and pepper. Bake on the lower rack, uncovered, 20-25 minutes, or until sauce is bubbly and cheese is warmed through.
Place baguette slices on a baking sheet. Drizzle or brush with olive oil and sprinkle with kosher salt. Bake crostini on the upper rack for 10-12 minutes, flipping halfway through. When the bread is done, remove from oven, cut last garlic clove in half, and rub the cut side on bread.
Top dip with remaining basil and blistered tomatoes, if desired, and serve with crostini.
Note: To make blistered tomatoes: Heat skillet over medium-high heat until almost smoking. Add 1 pint of cherry tomatoes to dry skillet and let sit 1 minute. Lower heat to low, toss tomatoes with 2 teaspoons olive oil and cook 2-3 minutes, or until tomatoes are about to burst. Remove from heat; sprinkle with a pinch of salt and pepper.
Source: RAGÚ Foods
