Served with toasted garlic bread, this easy baked goat cheese appetizer with tomatoes is a spoonable warm and cozy dip that’s perfect for sharing.
- 1 baguette, sliced
- 1 tablespoon olive oil plus more for drizzling bread
- 1/2 small white onion, roughly chopped
- 3 garlic cloves (2 minced and 1 whole)
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Pinch of red pepper flakes
- 1 tablespoon balsamic vinegar
- 1–14.5 ounce can diced tomatoes
- 4 ounce goat cheese log, sliced
- Chopped parsley for serving
- Preheat the oven to 375 degrees F.
- Drizzle the baguette slices with olive oil and arrange on a sheet pan. Toast in the oven, about 7-8 minutes per side. Once the bread is toasted, rub it with a whole garlic clove.
- In a large skillet, heat 1 tablespoon olive oil over medium heat. Sauté the onions until they start to turn soft and translucent, about 3-4 minutes. Stir in the minced garlic, oregano, thyme, salt, pepper and red pepper flakes and continue sautéing until fragrant, about 1 minute.
- Pour in the balsamic vinegar and diced tomatoes. Simmer until thickened, about 5 minutes.
- Arrange the goat cheese and tomatoes in a baking dish. Spoon the tomatoes in between the cheese with some tomatoes on top. The cheese should still be showing through the tomatoes.
- Bake for 20-25 minutes until the cheese is golden and bubbling at the edges.
- Turn the broiler on high and broil for 1-2 minutes until the cheese has browned slight at the edges. (The dish should be on the top rack about 4-5 inches from the broiler.)
- Sprinkle with chopped parsley before serving with toasted garlic bread.
The tomatoes can be made up to 2 days in advance. Store in an airtight container in the refrigerator.
Leftovers can be rewarmed in the oven at 350 degrees F and served with bread or crackers. You can also stir them into hot pasta for a sauce.
Keywords: goat cheese appetizer, baked goat cheese