Tomato-goat Cheese Spread Recipe

Prepare tomatoes

Seed and finely dice the roma tomatoes so the mixture is not watery. Place the diced tomatoes in a fine-mesh sieve set over a bowl and let drain 10 minutes; press gently to remove excess liquid. Reserve drained tomato bits.

Soften and blend goat cheese

Put the fresh goat cheese in a medium bowl. Let it sit at room temperature 10 minutes to soften if refrigerated. Using a fork or small whisk, break the cheese up and stir until smooth and spreadable.

Combine aromatics

Add the minced garlic, lemon juice, 1 tablespoon olive oil, chopped basil, and chives to the softened goat cheese. Mix thoroughly until evenly combined.

Fold in tomatoes

Fold the drained, diced tomatoes into the goat cheese mixture gently so the spread remains creamy but studded with tomato pieces.

Season

Season the spread with 2 teaspoons sea salt, freshly ground black pepper, and red pepper flakes if using. Taste and adjust salt and lemon as needed. If mixture seems stiff, stir in up to 1 tablespoon more olive oil to reach desired spreadable consistency.

Chill briefly (optional)

Cover and refrigerate 20–30 minutes to allow flavors to meld, or use immediately at room temperature for softer texture.

Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet, brush lightly with the remaining 1 tablespoon olive oil, and toast in the oven 6–8 minutes until golden and crisp. Alternatively, use store-bought crostini.

Spoon or spread about 1 to 1.5 tablespoons of the tomato-goat cheese mixture onto each toasted baguette slice. Garnish each crostini with a small basil leaf and a light crack of black pepper.

Serve immediately. Leftover spread will keep in an airtight container refrigerated up to 3 days; bring to room temperature and stir before serving.