What’s creepier than snacking on bones?
Dipping them in gooey marrow first, of course!
These salted bread bones are the perfect pairing for this tangy, tomato-topped baked goat cheese dip. This is also the perfect make ahead recipe. Just assemble the dip and bake the bones the day before, then pop the dip in the oven before your guests arrive!
- 2 cans bread stick or french bread dough
- 1 tbsp. butter, melted
- Sea salt as needed
- 8 oz. goat cheese
- 8 oz. cream cheese
- 2 tbsp. tomato paste
- 1 can petite diced tomatoes
- 1/4 sundried tomatoes, chopped
- 1/4 cup basil, chopped
- 1/2 onion, diced
- 1 tsp. paprika
1. Preheat your oven to 350 degrees. Spray a frying pan with nonstick cooking spray and set over medium high heat. Add the diced onion, and stir until the edges begin to brown, about 7 minutes.
2. Add the diced tomatoes, sundried tomatoes, tomato paste, and paprika to the onions, and stir to combine. Continue cooking for about 10 minutes, or until most of the liquid has cooked off, then stir in the basil.
3. Take the tomato mixture off the heat and let it cool. While you’re waiting, grab your bread dough, and slice into pieces about two inches long and one inch wide.
4. Shape the bread slices into bone shapes, brush them lightly with melted butter, sprinkle with sea salt, and bake for about 12 minutes, or until the bones are turning golden brown.
5. In a food processor, combine the goat cheese and cream cheese, pulsing until well combined. Scoop the mixture into ramekins, a 4×7 inch appetizer pan, or other oven proof container.
6. Pour the tomato mixture on top of the cheese, and bake for about 30 minutes, or until its ooey gooey (technical term!) and beginning to turn golden around the edges.