Warm Goat Cheese In Tomato Sauce
This has to be one of the easiest appetizer recipes that I make, and I have yet to find anyone of any age that didn’t love it. I often serve this dish often when we have guests over for a very casual get-to-gether, or before we make pizza. It can be made in one large dish for a party, or created in individual baking dishes so each person gets their own.
Though you could use prepared tomato sauce, my 10 minute sauce tastes very fresh and delicious it is well worth making your own for this simple dish. Serve this dish with lots of garlicky bread as everyone will want to scoop up every last drop!
Deborah Mele 2013
Warm Goat Cheese In Tomato Sauce
The easiest appetizer recipe for warm creamy goat cheese surrounded by tomato sauce.
- 2 (4 Ounce) Packages Goat Cheese
- I Recipe Quick Tomato Sauce
- Red Pepper Flakes (Optional)
- 1 Loaf Crusty Baguette Bread
- 2 Cloves Garlic, Peeled
- 5 Tablespoons Olive Oil
- Heat the tomato sauce in a saucepan, and season with red pepper flakes if using. Keep warm.
- Slice the bread into 1/2 inch slices and place on a baking sheet.
- Place under the broiler and brown each side of the bread slices (crostini).
- Place a garlic clove on a fork and rub vigorously on one side of each of the crostini.
- Brush each crostini lightly with olive oil.
- Preheat the oven to 425 degrees F.
- Place each of the goat cheese logs into their own oven safe small baking dish and then pour the hot tomato sauce over top until it almost but not quite covers the cheese.
- Bake for about 20 minutes or until bubbly and hot.
- Place each dish on a larger plate and surround it with the crostini.
- Serve hot.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 499Total Fat: 21gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 3mgSodium: 886mgCarbohydrates: 63gFiber: 3gSugar: 7gProtein: 14g
Your directions to hold the garlic with a fork while rubbing the crostini is such a good tip! Much better than holding a small garlic clove with your fingers while the clove gets smaller and smaller. Thank you!
I made this appetizer for a Labor Day party this year. I think that I can speak for everyone when I say that after one bite we all heard the choir of Vestal Virgins sing in our ears! This was BEYOND excellent. Everyone was asking for the recipe. Thank you for sharing this recipe and I look forward to many more.
Linda, glad to hear everyone enjoyed it!
I’m looking forward to making this dish as a 2nd course for a wine pairing evening. Do you have any recommendations for pairing a good but affordable italian wine? Any suggesions would be appreciated. Thanks !
Shelly, it is a pretty rustic dish that includes both tomato sauce and goat cheese. I tend to drink what I prefer, but this guide might help you choose at Food and Wine Pairing.
Where is your recipe for the tomatoes sauce?
The link to the recipe is in the ingredient list. Just click on the green title.
Do you have any recommendations for a type of goat cheese? We had something like this at a restaurant while on vacation. I generally do not like goat cheese, but really liked the appetizer. I’m trying to duplicate it, but am not finding a goat cheese that I like very much. The one used in the appetizer, we had was very creamy, not chalky like some goat cheeses, and had a milder flavor. I’m wondering what you use.
It needs to be a soft, young goat cheese.
How much tomato sauce do you use for this recipe
If you use the recipe for thesauce in the ingredient list it is the right amount. Otherwise, just almost cover the cheese in the sauce as shown in the photo.
This dip is exactly like a dip served at Mon Ami Gabi! And we are OBSESSED with your recipe! I bring it to parties and make it when we host people and it’s always a hit. Thank you!!