Baked Goat Cheese Recipe
(circa 1992) red sauce, fines herbes & toast
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Baked Goat Cheese
Method
Preparation
- 1
Prepare the Baguette
Preheat the oven to 375°F (190°C). Slice the baguette into 1/2 inch thick slices and arrange them on a baking sheet. Drizzle with olive oil and sprinkle with salt and black pepper.
- 2
Bake the Baguette
Place the baking sheet in the preheated oven and bake for about 10-12 minutes, or until the slices are golden and crispy. Remove from the oven and set aside.
- 3
Prepare the Marinara Sauce
In a small saucepan, heat the marinara sauce over medium heat until warmed through. Stir occasionally to prevent sticking.
- 4
Combine Goat Cheese and Fines Herbes
In a small bowl, combine the goat cheese and fines herbes. Mix well until the herbs are evenly distributed throughout the cheese.
- 5
Assemble the Dish
In a small oven-safe dish, spread half of the warmed marinara sauce on the bottom. Spoon the goat cheese mixture over the sauce, then top with the remaining marinara sauce.
- 6
Bake the Goat Cheese
Place the assembled dish in the oven and bake for 15-20 minutes, or until the cheese is bubbly and slightly browned on top.
- 7
Serve
Remove the baked goat cheese from the oven and let it cool slightly. Serve warm alongside the toasted baguette slices for dipping.
