Baked Goat Cheese with Tomato Sauce
Baked Goat Cheese
Creamy goat cheese baked in a garlicky marinara sauce until soft and bubbling, served warm with crisp toasted bread for dipping.
Baked goat cheese with tomato sauce is the kind of appetizer that lands on the table hot, fragrant, and ready to share. The cheese softens in the oven while the marinara bubbles around it, so each spoonful has tangy, creamy cheese and savory tomato sauce in the same bite.
A good jarred marinara works well here, but the sauce gets a quick lift from garlic, olive oil, red pepper flakes, and herbs before it goes into the baking dish. That short simmer concentrates the tomato flavor and keeps the finished dish from tasting flat.
The bread matters because it is the utensil as much as the side. Toast the slices until the edges are crisp but the centers still have a little chew, then serve them right away with the bubbling dish so guests can scoop through the sauce and cheese while everything is warm.
This recipe is easy to scale for a party and flexible enough for small changes. Use a mild goat cheese log for a creamy center, or choose a firmer aged goat cheese if you want the pieces to hold their shape a bit more after baking.
Nutrition (per serving)
Directions
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1
Heat the oven to 400°F and place a rack in the center. Arrange the baguette slices on a baking sheet.
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2
Brush the bread with 1 tablespoon olive oil and toast for 6 to 8 minutes, turning once, until lightly golden at the edges.
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3
Warm the remaining 1 tablespoon olive oil in a small skillet over medium heat. Add the garlic and cook for about 30 seconds, just until fragrant.
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4
Stir in the marinara sauce, red pepper flakes, oregano, a small pinch of salt, and black pepper. Simmer for 4 to 5 minutes, until the sauce smells savory and slightly thickened.
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5
Spoon the hot sauce into a small ovenproof baking dish and nestle the goat cheese log or thick slices into the center.
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6
Bake for 12 to 14 minutes, until the sauce is bubbling at the edges and the goat cheese is soft when pressed with a spoon.
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7
Let the dish stand for 2 minutes, then scatter torn basil over the top.
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8
Serve warm with the toasted baguette slices for scooping the sauce and melted cheese.
Ingredients
- goat cheese log:8 oz
- marinara sauce:1 1/2 cups
- extra-virgin olive oil:2 tbsp
- garlic cloves, thinly sliced:2
- red pepper flakes:1/4 tsp
- dried oregano:1/2 tsp
- fresh basil leaves, torn:2 tbsp
- baguette slices:16
- kosher salt:to taste
- black pepper:to taste
Tips & Notes
- If the goat cheese is very soft, chill it for 10 minutes before slicing so it keeps a neat shape in the dish.
- Use a shallow baking dish so the sauce bubbles quickly and the cheese warms evenly.
- For a sweeter sauce, choose marinara with roasted tomatoes or add a small pinch of sugar while simmering.
