Baked Goat Cheese with Tomatoes
Baked goat cheese with tomatoes - an easy recipe with creamy cheese, sweet roasted tomatoes, and herbs. A simple dish that works as an appetizer or light meal.
Servings: 2 people (Note 1)
Equipment
- Roasting dish
Ingredients
- 2 medium tomatoes
- a pinch of granulated sugar
- fine sea salt and ground black pepper
- 1 small log soft-ripened goat cheese about 5 oz /150 g Note 2
- 1-2 tablespoons olive oil
- 2 teaspoons honey
- a good pinch of oregano or thyme
Instructions
- Preheat the oven to 400°F / 200°C. Lightly oil the roasting dish.
- Prepare the tomatoes: Carefully remove the stem from each tomato without damaging the flesh, using a small, sharp paring knife. Slice the tomatoes evenly so you have a total of 8 slices. Place the slices in the roasting dish and sprinkle lightly with granulated sugar, salt, and pepper.2 medium tomatoes + a pinch of granulated sugar + fine sea salt and ground black pepper
- Cut the goat cheese log into 8 slices and place them on top of the tomato slices.1 small log soft-ripened goat cheese
- Drizzle with olive oil, honey, dried herbs, and a little more salt and pepper.1-2 tablespoons olive oil + 2 teaspoons honey + a good pinch of oregano or thymec
- Bake on the middle rack of the oven for 5–10 minutes, until the cheese is warm and slightly melted.
- Serve immediately with a baguette or crusty bread. If you like, drizzle a little extra olive oil and honey over the top before serving (not too much).
Notes
- Servings: the recipe serves 4 as an appetizer and 2 as a light meal with bread.
- Goat cheese: I use a soft-ripened goat cheese log - it has a bloomy rind like brie and a creamy, tangy interior. In the U.S., look for goat brie, triple-cream goat cheese, or even a cream cheese + chèvre blend as a substitute.
Nutrition
Serving: 4slices