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This baked goat cheese brings bold, pizza-like flavor in less than 30 minutes! Creamy tangy goat cheese melts into a garlicky tomato sauce for an irresistible appetizer that disappears fast.
This baked goat cheese is based on a popular appetizer at a local pizza restaurant (called Napolese). If you live in my city, you’ll know it: it comes bubbling from the oven, with the soft tangy chevre smothered in a pool of garlicky tomato sauce. The first time I scooped in a bit of focaccia bread to taste it, I knew I had to recreate it at home.
Well, the recipe turned out dangerously good! This dip is so delicious that it disappears in seconds at parties, and I’ve even served it as dinner for Alex and myself. It tastes like the best slice of Margherita pizza, only you get to scoop it up with crusty bread instead.
5 Star Reader Reviews
⭐⭐⭐⭐⭐ “Made this on the weekend and it was fantastic! We had leftover dip so stirred it all up and used it as a pasta sauce – EVEN BETTER! ❤️” -Cathy
⭐⭐⭐⭐⭐ “We have made this more than a dozen times so I should probably leave a review and say how AMAZING it is! Seriously one of my favorite dishes ever. It is so so good!! Thank you!” -Lindsay
Ingredients You’ll Need
- Fire roasted tomatoes: The star! These tomatoes provide sweet, smoky depth without lengthy cooking (see below)
- Goat cheese: Creamy, tangy chèvre that softens beautifully in the oven
- Garlic cloves: Fresh garlic adds aromatic punch to the tomato sauce.
- Olive oil: Adds richness to the sauce
- Red pepper flakes, dried basil, and dried oregano: These combine into the flavors of pizza sauce
- Fresh basil (optional): An herbaceous garnish that adds color and fresh flavor
How to Make Baked Goat Cheese Dip
This baked goat cheese is perfect for entertaining, like the holidays or New Years, or just a dinner party with friends. As I mentioned, sometimes I even make it as a simple dinner for two with marinated olives and a green salad. Here’s the main concept:
- Cook up a quick tomato sauce. Saute garlic and spices, then add the tomatoes.
- Add goat cheese and bake 15 minutes at 375F. Place goat cheese right into the sauce and bake it until it’s creamy and melty.
- If desired, broil the top for some char marks. If you’d like, you can broil the top of the baked goat cheese dip to get some golden char marks. Typically I just eat it right away and don’t worry about broiling! Another nice addition would be a sprinkle of chopped basil over the top.
Why Fire Roasted Tomatoes Make A Difference
Fire roasted tomatoes are canned tomatoes that are roasted over an open flame to accentuate their sweet flavor. The reason I love them is that you can absolutely taste the difference:
- They taste sweet and juicy straight out of the can. Contrast this to standard tomatoes, which taste a little bitter and acidic.
- You can get away with a short cook time. Since the flavor is already developed, you don’t need to cook them as long.
- You can use them in many more recipes. My fan favorite Pizza Sauce uses fire roasted tomatoes, as do many of my recipes because they have the best flavor. Try them in Baked Ziti, Classic Bean Soup, Easy Kale Soup, Cheese Tortellini in Creamy Marinara, and more.
Serving Suggestions
While crusty bread or baguettes are classic choices, this dip pairs well with the following:
- Crostini: Toasted baguette slices brushed with olive oil are my default. I make them right alongside the dip by baking bread slices at 375°F for about 15 minutes. Check out my Easy Crostini recipe for the full technique.
- Homemade bread: If you need an excuse to make my no knead bread or sourdough bread, this is your chance.
- Grilled bread: In summer, grilled bread is a delicious adder
- Focaccia wedges: The fluffy texture of focaccia bread soaks up the tomato sauce
I also love serving this as part of a larger spread with Marinated Olives and an Antipasto Platter for an Italian-inspired feast.
Storage and Make-Ahead Tips
This dip is best served warm, straight from the oven when the goat cheese is creamy. Leftover baked dip can be refrigerated for up to 3 days. The goat cheese firms up when cold but reheats well. You can reheat the entire dish covered in a 350°F oven for about 10 minutes.
If you’re bringing this to a party, you can assemble everything in advance, placing the goat cheese in the sauce, and then just pop it in the oven when you arrive at the party.
Dietary Notes
This baked goat cheese recipe is vegetarian. For gluten-free, dip with gluten-free bread or crackers.
The Best Baked Goat Cheese
This baked goat cheese dip is an irresistibly tasty appetizer or side dish! Creamy chevre and garlicky tomato sauce make magic.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 8 1x
- Category: Appetizer
- Method: Baked
- Cuisine: Italian
Ingredients
- 3 garlic cloves
- 2 tablespoons olive oil
- ¼ teaspoon red pepper flakes
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- 28-ounce can fire roasted tomatoes
- 8 ounces goat cheese
- 1 baguette
- For the garnish: chopped fresh basil (optional)
Instructions
- Preheat oven to 375°F.
- Mince the garlic. In a medium skillet, combine the olive oil, garlic, red pepper flakes, dried basil, dried oregano, and kosher salt. Over medium high heat, stir and sauté for around 45 seconds until the garlic sizzles but before it starts to brown. Stir in the tomatoes and heat at a gentle simmer for 5 to 10 minutes, until the sauce starts to thicken. Remove from the heat.
- Pour the tomato mixture into an oven-proof baking dish (or smaller individual dishes), then add goat cheese mounds on top. Bake for 15 minutes.
- If desired, broil on high for 3 to 5 minutes, watching carefully, until the goat cheese is golden brown. If desired, garnish with chopped fresh basil. Serve with crusty bread or baguette slices (or to make crostini, toast baguette slices at 375°F for 15 minutes).
Hi can you freeze the sauce before adding the cheese for use at a later date? Thanks
Yes, that would work fine.
Made this on the weekend and it was fantastic! We had leftover dipnsoninstirrednit all up and used it as a pasta sauce – EVEN BETTER! ❤️
MAGNIFICO!
Thank you.
Bernie
Hi:
I just found your website today. Will be serving your Baked Goat Cheese recipe tonight to my daughter and her family, along with my wife and I. Linda and I have been married 53 years and live with our daughter and son-in-law.
Will be picking out some of your recipes and giving it a go. Will let you know how they turn out, plus a photo or two.
Any favorite Spotify playlists to cook with? I love music…it’s in my Italian blood.
Many thanks,
Bernardo (Bernie) Bramante
Thanks for the comment! I hope you enjoyed the recipes :)
Our favorite cooking playlist is anything based on Leon Bridges — the perfect mood for cooking.
We have made this more than a dozen times so I should probably leave a review and say how AMAZING it is! Seriously one of my favorite dishes ever. It is so so good!! Thank you!
Thank you! So glad to hear that.
This is a good recipe, but why not make it better? Don’t use canned tomatoes, roast your own fresh tomatoes. Easy, you can Google it, and they taste fantastic. Don’t use dry herbs, use fresh basil, tarragon and thyme (personally I don’t prefer oregano). Chop up a little spring onion or leek and throw it in with the garlic. Put three tablespoons of red wine in with the tomatoes as they cook down. And the next time I make it, I’m going to use a little better goat cheese than I used this time. Bon appetit!
I couldn’t find fire roasted tomatoes, so I substituted a can of peeled plum tomatoes from Tuttorosso and it turned out delicious. I also added some red onion and fresh cherry tomatoes. I cooked everything in an iron skillet.
So simple, but one of the best things I’ve ever had. Loved it!
What kind of goat cheese should be used?
This looks delish! I love goat cheese! Can’t wait to try :-)
This looks so rich and delicious! Would be so good on a cold night to have a hot rich dip with crusty bread… hmm sounds like I could maybe even eat that for dinner… all by myself :) yum!
This looks SO GOOD! Yum. :)
My favorite tapas restaurant makes a dish very similar to this one. I can’t wait to try and make this!
Oh my! This sounds incredible! I don’t think I would share this at all! I’d make it just for me so I could hoard the whole darn thing! Totally making this then next time I’m feeling peckish.
Just stop. Seriously. I want to bury my face in this!
Not only does this sound delicious, but it looks FAB! Gah! Definitely need to try.
It’s so nice to have more glass jar options now so ensure BPA-free packages! And I am in love with this dip. Fire roasted tomatoes are the best.
Beautiful and delicious! I first had something similar at a tapas restaurant and it’s been one of my favorite appetizers ever since. Always a crowd pleaser!
This looks amazing! I didn’t know that Muir Glen was coming out with jarred products! I’ve been buying the Bionaturae brand because they come in glass jars. Glad to know that I can get the Muir Glen fire roasted tomatoes that I love in glass jars now!
MMMmmmm! This looks delicious! Great idea for an appetizer this year.
Oh The pictures alone Make me drool. What an awesome combo