Baked Cream Cheese with Roasted Tomatoes & Zesty Olive Topping
You know how there are some recipes you make once… and then somehow, like magic, they become the thing everyone requests? That’s exactly what happened with this Baked Cream Cheese with Roasted Tomatoes & Zesty Olive Topping. What started as a spontaneous snack for a cozy wine night with friends turned into a full-blown appetizer obsession.
We all know and love baked Brie – it’s a party staple for good reason. But what if I told you there’s another creamy, crave-worthy cheese that’s just waiting to be transformed into a warm, melty, flavor-packed appetizer?
Say hello to baked cream cheese. Yes, that humble brick you probably have in your fridge right now. No puff pastry. No wrapping. Just you, your oven, and a few pantry ingredients to take it from ordinary to totally irresistible.
Why You’ll Love This Baked Cream Cheese Appetizer
First of all – it’s easy! Ridiculously easy. You don’t need to grate, marinate, or even measure anything perfectly. And the flavor payoff? Huge. Cream cheese gets warm and spreadable in the oven, just begging to be scooped up with toasted baguette. Pair it with roasted cherry tomatoes, a generous drizzle of good olive oil, and this briny, citrusy olive topping… and you’ve got a crowd-pleaser that feels both elegant and effortless.
Honestly, it’s the kind of dish that makes people say “wait, what is this?” before immediately asking for the recipe.
And if you’re always looking for easy holiday appetizer ideas or warm cheese dips that feel special but don’t require 10 ingredients and a prayer, this one is for you.
Can You Really Bake Cream Cheese?
YES. And it’s amazing. When cream cheese is baked, it transforms from a cold, dense block into a luscious, silky spread with the perfect balance of tangy and rich. It doesn’t melt into a puddle the way some cheeses do – it holds its shape, just barely softening into something warm and scoopable.
Think of it as a shortcut to a gourmet appetizer. You don’t need to layer or stuff or wrap anything in dough. You just pop it in the oven and let the ingredients do all the work.
The Flavor Combo That Makes This Appetizer Irresistible
Let’s talk about what makes this baked cream cheese dip appetizer so special. It’s all about contrast.
- The cream cheese is smooth, tangy, and rich.
- Roasted cherry tomatoes add juicy sweetness and a little acidity.
- The olive topping brings briny boldness, a hint of heat from red pepper flakes, and an unexpected citrus kick from the lemon zest.
Every bite is perfectly balanced – creamy, salty, savory, bright. It’s the kind of appetizer that tastes like you spent hours on it… but took less than 10 minutes to prep.
Ingredients You’ll Need For Baked Cream Cheese Appetizer
This recipe is built on just a few key ingredients, and each one adds something special. Here’s a quick breakdown:
1. Cream Cheese (8 oz block)
Use full-fat for the best texture and flavor. Don’t use whipped or spreadable versions – stick with the classic brick.
2. Cherry Tomatoes
When roasted, they get sweet, jammy, and slightly charred around the edges. This brings juicy brightness to the rich cheese.
3. Olives
I love Castelvetrano olives stuffed with blue cheese, but any pitted green or Kalamata olives will work. The saltiness balances the cream cheese beautifully.
4. Fresh Herbs
Savory, oregano, or basil all work well. Choose what’s fresh and available. They add a fragrant, herby layer that makes everything taste fresher.
5. Olive Oil
Use a good one – you’ll taste it. It’s used to roast the tomatoes, drizzle over the cheese, and bind the olive topping together.
6. Smoked Paprika
Adds a subtle warmth and depth. Not spicy, just smoky and cozy.
7. Garlic
Minced raw garlic brings just the right amount of kick to the topping.
8. Lemon Zest + Juice
This is the ingredient that surprises people. It lifts the entire dish and balances all the rich, creamy, salty elements.
9. Red Pepper Flakes + Salt
Season to taste. Just enough heat to wake everything up.
10. To Serve:
Toasted baguette slices, crackers, or crostini. Something sturdy enough to scoop up warm cheese and toppings.
Step-by-Step: How to Make Baked Cream Cheese Appetizer with Roasted Tomatoes
This is a true one-dish appetizer. Here’s what you’ll do:
- Preheat your oven to 400°F (200°C).
- In a small bowl, toss your cherry tomatoes with olive oil, a pinch of salt, and herbs.
- Place your cream cheese in a small oven-safe dish.
- Drizzle the cream cheese with olive oil, sprinkle with red pepper flakes.
- Surround it with the tomato mixture.
- Bake for 30 minutes, until the cheese is warm and the tomatoes are blistered and juicy.
- While it bakes, mix together your olive topping – chopped olives, smoked paprika, lemon zest and juice, garlic, and olive oil.
- When everything comes out of the oven, spoon the olive topping over the warm cream cheese and tomatoes.
- Serve immediately with toasted bread or crackers. Watch it disappear.
Tips for the Best Results
- Use a small baking dish so the cream cheese and tomatoes feel cozy and the flavors meld together.
- Don’t skip the lemon zest. It’s a game-changer.
- Let the cream cheese sit out for 10 minutes before baking if it’s straight from the fridge. It’ll warm through more evenly.
- Stuffed olives = extra flavor. I love using blue cheese stuffed Castelvetrano olives, but any flavorful olive will work.
- Make ahead tip: You can roast the tomatoes and mix the topping earlier in the day. Just assemble and bake when ready to serve.
Variations & Substitutions
This is one of those recipes that you can absolutely make your own. Try some of these twists:
- Add a drizzle of balsamic glaze over the top after baking.
- Try marinated sun-dried tomatoes instead of fresh for a deeper, sweeter flavor.
- Use feta instead of cream cheese for a tangier, Mediterranean-style variation.
- Add toasted pine nuts to the olive mixture for crunch.
- Top with fresh basil or microgreens just before serving.
Perfect for Parties, Holidays, or a Cozy Night In
This warm cream cheese dip is incredibly versatile. It’s just as perfect for a wine night with friends as it is for Thanksgiving, Christmas Eve, or a summer garden party.
Here are a few occasions I’ve served it – and it’s been a hit every single time:
- Girls’ night in: Paired with chilled white wine and a big green salad.
- Holiday appetizer table: Right alongside stuffed mushrooms and shrimp cocktail.
- Date night at home: Warm dip, candles, crusty bread, and a glass of something red.
Why This Recipe Works (And Why It’ll Become Your Go-To)
Cream cheese might not be the first ingredient you think of when you want a fancy appetizer. But trust me: once you bake it and pair it with roasted tomatoes and olives, it becomes something completely new.
It’s creamy and rich, but the tomatoes cut through with brightness, and the olive topping adds boldness and complexity. The textures are spot-on: warm and melty cheese, juicy tomatoes, chunky olives, crisp crostini.
And the best part? You don’t need to babysit anything. Pop it in the oven, stir together the topping, and you’re done.
Low effort, high reward. That’s my favorite kind of recipe.
What to Serve with Baked Cream Cheese
This appetizer is rich and flavorful on its own, so pair it with something simple:
- Crusty baguette slices, lightly toasted
- Pita chips
- Seeded crackers
- Grilled flatbread wedges
- Cucumber rounds for a lighter, gluten-free option
You can even add it to a grazing board alongside marinated artichokes, salami, and grapes for a stunning presentation.
How to Store Leftovers
If you’re lucky enough to have leftovers (rare in my house!), store them in an airtight container in the fridge. Reheat gently in the oven or microwave. It also makes an incredible spread on a toasted bagel the next morning.
Baked Cream Cheese with Roasted Tomatoes & Zesty Olive Topping
Ingredients
Method
- Preheat oven to 400°F (200°C).
- In a small bowl, toss the cherry tomatoes with 3 tbsp olive oil, a pinch of salt, and fresh herbs.
- Place the cream cheese in a small oven-safe baking dish. Drizzle with 1 tbsp olive oil, sprinkle with red pepper flakes, and arrange the seasoned tomatoes around it.
- Bake for 30 minutes, or until the cream cheese is warmed through and the tomatoes are blistered and juicy.
- While it bakes, prepare the olive topping: In a bowl, mix together the chopped olives, smoked paprika, minced garlic, lemon zest and juice, and remaining 2 tbsp olive oil.
- Remove the baking dish from the oven. Spoon the olive mixture over the warm cream cheese and tomatoes.
- Serve immediately with toasted baguette slices or crackers. Enjoy!
