Baked Goat Cheese with Tomato Sauce Recipe

Goat cheese and tomato sauce dip is a tasty appetiser or light meal. Creamy, saucy, and easy to make. This recipe doubles easily; use a 28-ounce tomato can and double the rest.

– 1 tablespoon extra-virgin olive oil, plus more for garnish – ½ cup finely chopped white onion – 2 medium garlic cloves, pressed or minced – 1 tablespoon plus 1 teaspoon chopped fresh basil or ¼ teaspoon dried basil – ¼ teaspoon red pepper flakes (omit if sensitive to spice) – ¼ teaspoon dried oregano – 1 ½ teaspoons white wine vinegar – 1 can (15 ounces) crushed tomatoes, preferably fire-roasted or San Marzano, if possible – ½ teaspoon kosher salt or ¼ teaspoon fine sea salt – Freshly ground black pepper – 4 ounces goat cheese – Whole grain baguette or crusty bread or crostini or naan, for serving


Step 1


Heat the oven to 375°F. Heat olive oil in a medium saucepan. Cook onion for 3 minutes, then add garlic, red pepper flakes, basil, oregano, and sauté for 1 minute.

Step 2

Sauté white wine vinegar for 1 minute, then carefully add tomatoes, salt, and several grinds of black pepper. Cover and simmer the mixture for 10 minutes, lightly bubbling.

Step 3

Taste and season (add red pepper flakes for a spicier dip). Place goat cheese dollops in shallow baking dishes or ramekins with tomato sauce.

Step 4

This should take about 15 minutes, or until the cheese is completely warmed through. In order to brown the top layer of the cheese, you can broil it for a minute or two if you so desire.

Step 5

After cooling, top the dip with the remaining 1 teaspoon fresh basil (optional) and a little olive oil. Warm and serve with crusty bread.

See Also

Jessica’s Marinated Chickpeas Recipe