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Baked Goat Cheese

scottg
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Ready in twenty minutes, baked goat cheese is our favorite thing on top of salads and smeared on toasted baguettes.

Baked goat cheese with sun-dried tomatoes and radish top almond pesto.

Here’s an idea. Think baked goat cheese when looking to try something new the next time you have friends over.

Serve it with slices of toasted baguette as an appetizer, or put a nice dollop on top of a simple salad of lightly dressed greens for a delicious lunch or dinner.

Many recipes “out there” call for baking your goat cheese in a marinara of fire-roasted tomatoes, garlic, basil and oregano. Delizioso!

Try with Shakshuka, sans eggs, for a North African vibe.

We love to make and use a pesto, fresh herbs and sun-dried tomatoes or roasted red peppers for this dish.

The method is simple:

Put a spoonful of tomato sauce or pesto on the bottom of a small ovenproof dish or ramekin. Place the goat cheese on top and scatter your tomatoes or peppers all around. Drizzle olive oil on top of everything. Season with salt, pepper and for a pinch of (optional) heat, cayenne or red pepper flakes. Add one more dollop of pesto on top of the cheese and sprinkle on some fresh herbs if you like. Bake in a 400 degree oven for 15 minutes.

Amazing on salads.
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Baked Goat Cheese

A wonderful snack or appetizer when accompanied with slices or toasted bagguette. Also goes great on salads.
Course Appetizer, Dinner, Lunch, Salad, Snack
Cuisine American, Spanish
Keyword baked, goat cheese
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Calories 100kcal

Equipment

  • Oven proof dish or ramekin

Ingredients

  • 2 tbsp pesto It's easy to make your own, or use store bought if you must
  • 1/2 cup sun dried tomatoes or roasted red peppers If stored in oil, use some of the oil in this dish for extra flavor
  • 2 oz goat cheese
  • 2 tbsp olive oil
  • pinch salt and pepper
  • pinch cayenne pepper or red pepper flakes optional, to taste

Instructions

  • Preheat oven to 400 degrees
  • Place 1 tablespoonful of pesto in the middle of the ramekin, and rest the goat cheese on top of the pesto.
  • Scatter the tomatoes or peppers around the goat cheese.
  • Add the remaining pesto on top of the goat cheese.
  • Drizzle olive oil all over everything. Season with salt, pepper and hot pepper (if using).
  • Bake in the oven, uncovered, 12-15 minutes.
  • Serve with toasted slices of baguette rubbed with a clove of garlic, or serve on top of a bed of mixed greens.
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