Baked Goat Cheese Recipe
This easy Baked Goat Cheese Recipe layers thick slices of goat cheese over pomodoro sauce to create a hot, baked cheese dip in just 30 minutes. I make this when I want to serve something simple yet comforting at the party, holiday dinner, or potluck.
Dips are the kind of food you can eat both at parties and for dinner. It doesn’t matter if it’s Homemade Hummus with pita or gooey pieces of Baked Brie in Puff Pastry, you’re always in for something delicious and satisfying.
Baked Goat Cheese Dip
Goat cheese, also called chèvre, is a creamy cheese made from goat’s milk. It has a bright, tangy, and slightly grassy flavor that is milder than blue cheese but more pronounced than mild cow’s milk cheeses. All of these unique qualities are exactly why I made it the star of my Baked Goat Cheese Recipe.
This cheesy baked dip is easy to make by tucking a log of creamy goat cheese into a layer of rich tomato sauce. As it bakes, the gooey cheese and tomato sauce meld together to create an irresistibly creamy, scoopable dip. My favorite way to serve it is with fresh basil on top and soft French bread for dipping.
I highly recommend bringing this to your next potluck or serving it as an appetizer at your next holiday dinner. It pairs well with both bread and vegetables, and can even be customized with the flavors of your choice. And since it’s incredibly easy to make in only 30 minutes using 4 simple ingredients, it’ll quickly become one of your new go-to appetizers or snacks.
Ingredients and Substitutions
- Sauce – A classic pomodoro sauce is used as the base of this simple dip. You can make this yourself or buy it from the grocery store. A good-quality marinara sauce will work well as a substitute. You can use arrabbiata sauce if you’d like this dip to have some subtle heat.
- Cheese – I fanned a sliced goat cheese log over the tomato sauce for a thick layer of melted cheese. Crumbled goat cheese does not work as well because it tends to dry out or melt unevenly in the oven.
- Basil – I used minced fresh basil for a garnish. Fresh parsley, oregano, or thyme can all be used as substitutes. Or, use one of the flavorful garnish ideas listed in the Tips and Notes below.
- Bread – For serving. I like soft French bread for dipping, but toasted crostini slices or freshly baked focaccia will work just as well.
How to Bake Goat Cheese
Layer the base: I pour the pomodoro sauce into a 3 to 4-cup oven-safe dish, then use a spatula to spread it into an even layer.
Add the cheese: Next, I take the sliced log of goat cheese and fan it out in the center of the sauce. This trick gives the cheese more surface area to help it melt evenly.
Bake: After that, I place the dish on a rack in the top third of the preheated oven and bake the dip for 25-30 minutes. By the end, the cheese should be very soft, melty, and almost spreadable. It’s okay if it browns a little on top.
Serve: I transfer the dish straight to the table and serve it with slices of fresh bread while it’s still bubbling hot.
Chef Tip + Notes
This recipe works best with a log of goat cheese rather than crumbled goat cheese. This way, you can slice the log into thick slices and spread them out evenly over the pomodoro sauce. Trust me, the thick layer of gooey melted cheese on top of the sauce is to die for.
- Use the right dish: Bake this dip in a small casserole dish, an enameled baking dish, or a cast-iron skillet. All three retain heat evenly, keeping the dip bubbling hot as you serve it.
- Don’t overbake: Baking this goat cheese dip in the top third of the oven helps the cheese brown slightly without scorching the sauce. Make sure you remove the dish from the oven as soon as the cheese is soft, gooey, and starting to brown. Overbaking can make it taste grainy.
- Goat cheese substitute: If you’d like to try this dip but prefer a different cheese, feel free to layer whipped ricotta, crumbled feta, or cream cheese over the pomodoro sauce instead.
- Mix up the flavors: Stir a pinch of red pepper flakes into the sauce for heat; top the cheese with roasted garlic or caramelized onions; or add a layer of roasted red peppers, sun-dried tomatoes, artichoke hearts, and/or olives over the sauce. After baking, garnish the dip with a drizzle of honey for a sweet-salty contrast.
Serving Suggestions
I love scooping up this luscious baked goat cheese with fresh, soft bread. French bread is a great option, as are pita and naan. A crustier or sturdier bread will also work well. Crostini or toasted slices of sourdough or ciabatta are great options. I also like to include a vegetable crudité platter on the side.
I’ll typically serve this baked cheese dip as a snack or appetizer at parties with my family and friends. It always fits in well next to the other snacks, like a classic shrimp cocktail or these shareable bacon wrapped dates.
Make-Ahead and Storage
Make-Ahead: The dip can be baked up to 30 minutes before serving. To keep it warm, cover the dish with foil and place it in a preheated, turned-off oven until it’s time to eat.
How to Store: Let the dip cool to room temperature before covering the baking dish or transferring the dip to an airtight container. It will keep in the fridge for 3 to 4 days.
How to Reheat: Warm as much dip as you plan on eating in the microwave for 1 to 2 minutes or in a 350°F oven until it’s hot and bubbly again. If the dip seems a little thick after reheating, stir in a spoonful of extra tomato sauce to loosen it up.
More Dip Recipes
Baked Goat Cheese Recipe
Ingredients
- 2 to 3 cups pomodoro sauce
- 4 ounces goat cheese log, thickly sliced
- 1 tablespoon minced fresh basil for garnish
- Fresh bread for dipping
Instructions
- Preheat the oven to 375°.
- Pour the pomodoro sauce into a 3 to 4-cup casserole dish, enameled baking dish, or cast-iron skillet or pan.
- Next, slightly fan out the goat cheese in the center of the pomodoro sauce so that it can melt evenly.
- Place it on a rack in the top third of the oven at that same 375 degrees F for 25 to 30 minutes. The cheese should be very soft and melted. It’s ok if it browned up a bit.
- Serve with slices of fresh soft bread.
Absolutely scrumptious
Many thanks!