Vermont Creamery's Baked Goat Cheese Recipe
The classic Spanish tapas of oven baked goat cheese with housemade tomato sauce, fresh basil and freshly baked ciabatta bread for dipping
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Ingredients
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For the Baked Goat Cheese
For the Tomato Sauce
For the Ciabatta Bread
Method
For the Baked Goat Cheese
- 1
Prepare the Goat Cheese
Preheat your oven to 375°F (190°C). Place the goat cheese in a small oven-safe dish. Drizzle with olive oil, sprinkle with salt and black pepper, and top with freshly torn basil leaves.
- 2
Bake the Goat Cheese
Bake in the preheated oven for 15-20 minutes, or until the cheese is soft and slightly golden on top.
For the Tomato Sauce
- 3
Make the Tomato Sauce
In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes. Stir in minced garlic and cook for an additional minute.
- 4
Simmer the Sauce
Add the canned tomatoes (with juices), oregano, sugar, salt, and black pepper. Bring to a simmer and cook for 20-25 minutes, stirring occasionally, until the sauce thickens. Adjust seasoning to taste.
For the Ciabatta Bread
- 5
Prepare the Ciabatta
While the tomato sauce is simmering, slice the ciabatta loaf into pieces. Brush each slice with olive oil and sprinkle with sea salt.
- 6
Toast the Bread
Place the ciabatta slices on a baking sheet and toast in the oven for the last 5-10 minutes of the goat cheese baking time, until golden and crispy.
