Baked Goat Cheese Recipe
This Baked Goat Cheese layers thick slices over pomodoro sauce for a tasty dip that's ready in 30 minutes—perfect for parties or potlucks.
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.
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.
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.
Nutrition
Calories: 104kcalCarbohydrates: 7gProtein: 7gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 13mgSodium: 685mgPotassium: 373mgFiber: 2gSugar: 5gVitamin A: 850IUVitamin C: 9mgCalcium: 58mgIron: 2mg