Blue Cheese and Tomato Spread

READY IN: 1hr 1min
Recipe by Chocolatl

From the Greek Island of Chios. Adapted from The Foods of the Greek Islands. Posted for ZWT6. Tomatoes may be prepared a day in advance and refrigerated.

Top Review by Dr. Jenny

This is so easy to make and is a great way to use up an abundance of tomatoes. I brought it to a party and everyone thought it was really tasty. I did have a problem with the consistency. I thought it would be a thicker, chunkier dip and I had planned to serve with crackers. At the last minute, I had to run to the store to get sliced baguette because it would have been too liquidy for a cracker. That being said, this could have been my own fault because I was too lazy to seed the tomatoes. Perhaps that contributed to more puree than would have otherwise happened. Not sure. I would be interested in seeing another reviewer's photo of this recipe having seeded the tomatoes.

Ingredients Nutrition


  1. Preheat oven to 375°F.
  2. Arrange tomatoes on a baking sheet in a single layer, cut side up.
  3. Bake for 1 hour, until they shrink to half their original size.
  4. Let cool, then puree.
  5. Just before serving, mash cheeses together with a fork.
  6. Stir in tomatoes; mixture should be somewhat coarse.
  7. Add vodka or rum.
  8. Drizzle with oil and stir to mix; oil should not be completely incorporated.
  9. Place in a serving bowl and sprinkle with mint.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a