Baked Goat Cheese Recipe

Heat aromatics

Preheat oven to 400°F (200°C) if you plan to finish the cheese in the oven. In a medium skillet over medium heat, add 2 tablespoons extra-virgin olive oil. When oil shimmers, add minced garlic and sauté 30–45 seconds until fragrant but not browned.

Build flavor

Add chopped anchovies and red pepper flakes to the skillet. Cook, stirring, 1 minute until anchovies dissolve into the oil.

Add capers and olives

Stir in the chopped capers and chopped kalamata olives. Cook 1 minute to warm through and release briny flavors.

Tomatoes and simmer

Raise heat slightly and add halved cherry tomatoes. Cook 2–3 minutes until they start to soften. Deglaze with 1 tablespoon white wine (or vermouth) and let the alcohol cook off, about 30 seconds. Add 1 cup crushed tomatoes, stir, and reduce heat to low. Simmer gently 6–8 minutes until sauce thickens slightly and flavors meld.

Season

Stir in chopped parsley, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Taste and adjust seasoning. Keep warm while you prepare the cheese (or transfer to an oven-safe baking dish if baking both components together).

Prepare coating

In a shallow bowl combine 3/4 cup breadcrumbs, 2 tablespoons grated Parmesan, and 1 teaspoon fresh thyme leaves. In a second shallow bowl beat 1 egg lightly.

Coat goat cheese

Slice the 8 oz goat cheese log into 6 rounds about 3/4-inch thick (you can do 8 thinner rounds if you prefer). Working one round at a time, dip the goat cheese into the beaten egg, letting excess drip off, then press into the breadcrumb mixture to thoroughly coat. Transfer coated rounds to a plate. Chill 10 minutes in the fridge to help coating set (optional but recommended).

Bake or pan-fry

Option A — Oven: Place coated rounds on a parchment-lined baking sheet, spray or brush lightly with olive oil, and bake in preheated 400°F (200°C) oven for 8–10 minutes until golden and warmed through. Option B — Stovetop: Heat 1 tablespoon olive oil in a nonstick skillet over medium heat and sear coated rounds 2–3 minutes per side until golden and warmed through. Keep warm while assembling.

Assemble with sauce

If your puttanesca was kept in a skillet, spoon a generous portion of the warm puttanesca sauce onto a serving platter or shallow bowls. If sauce was in an oven-safe dish, you can nestle the coated goat cheese rounds into the sauce and bake together 6–8 minutes so flavors meld. Place the baked/seared goat cheese rounds on top of the puttanesca sauce. Drizzle with 1 teaspoon extra-virgin olive oil and sprinkle chiffonade basil over the top.

Make garlic butter

In a small bowl combine 3 tablespoons softened unsalted butter, 2 grated garlic cloves, 1 tablespoon finely chopped parsley, and 1/4 teaspoon sea salt. Mix until smooth.

Toast ciabatta

Preheat broiler or set oven to 425°F (220°C). Spread a thin layer of the garlic butter on each ciabatta slice. Arrange slices on a baking sheet and toast under the broiler or in the oven 3–5 minutes until edges are golden and butter has melted and garlic is fragrant. Watch carefully to avoid burning.

Finish

Remove toasted ciabatta and let cool slightly. Serve alongside the baked goat cheese and puttanesca for scooping and spreading.

Arrange the toaster ciabatta on the side of the platter. Spoon additional puttanesca sauce over the goat cheese if desired. Scatter extra parsley or basil, grind a bit more black pepper, and serve immediately so the cheese is warm and spreadable.