Queijo De Cabra Recipe

Prep the cheese

Preheat oven to 375°F (190°C). Slice the 10 oz log of goat cheese into 8 equal rounds, about 1/2 inch thick. Place the rounds on a parchment-lined tray and return to the refrigerator while you prepare the coating.

Make the crust mixture

In a shallow bowl combine finely chopped walnuts (1 cup), panko breadcrumbs (1 cup), chopped fresh parsley (2 tbs), chopped thyme (1 tsp), salt (1 tsp) and black pepper (1 tsp). Mix thoroughly so the nuts and crumbs are evenly distributed. In a separate small bowl whisk the beaten egg (1) with honey (2 tbs). Place the flour (3 tbs) in another shallow dish for dredging.

Coat the cheese

Working one slice at a time: lightly dredge a goat cheese round in the flour, shaking off excess; dip into the egg-honey mixture to coat; press firmly into the walnut-panko mixture on both sides so the rounds are well-crusted. Transfer to a parchment-lined baking sheet. Repeat for all rounds.

Bake

Drizzle the rounds with a little olive oil (1 tbs) to help browning. Bake in the preheated 375°F (190°C) oven for 10–12 minutes, until the crust is golden and the cheese is warmed and slightly soft but not fully melted. If you prefer a softer interior, bake an additional 1–2 minutes.

Rest

Remove from oven and let rest 2 minutes on the tray. They will firm slightly as they cool. Keep warm while you finish the sauce and garlic bread.

Sweat aromatics

While the oven is heating, heat 2 tbs extra-virgin olive oil in a medium skillet over medium heat. Add minced garlic (3 cloves) and finely chopped shallot (1) and cook, stirring, until fragrant and translucent, about 1–2 minutes—do not let the garlic brown.

Add tomatoes

Add the canned whole peeled tomatoes (14 oz) to the pan. Use a wooden spoon to break the tomatoes into bite-sized pieces. Stir in tomato paste (1 tbs) to deepen flavor.

Simmer and season

Bring sauce to a gentle simmer, reduce heat to low, and cook 10–12 minutes uncovered to thicken slightly. Stir in sugar (1 tsp) if tomatoes taste bright or acidic. Season with salt (1 tsp) and black pepper (1 tsp).

Finish with basil

Once the sauce has thickened to a spoon-coating consistency (about 10–12 minutes), stir in the julienned fresh basil (8 leaves). Remove from heat and keep warm. Taste and adjust seasoning.

Plate the sauce

Spoon a generous portion of the warm tomato-basil sauce onto the center of each serving plate as a bed for the goat cheese rounds.

Prepare garlic butter

Preheat oven to 375°F (190°C) if not already hot. In a bowl, combine softened unsalted butter (4 tbs), minced garlic (3 cloves), chopped parsley (2 tbs), lemon zest (1 tsp, optional), salt (1/4 tsp) and black pepper (1/4 tsp). Mix until smooth and well combined.

Assemble and bake

Slice the baguette or loaf (1 each) into 1-inch thick slices without cutting all the way through if you want a pull-apart presentation, or slice fully for individual pieces. Spread the garlic butter generously on each slice or between slits. Place the bread on a baking sheet and bake in the 375°F (190°C) oven for 8–10 minutes, until the butter is melted and edges are golden. For extra crispness, broil 1–2 minutes—watch closely to avoid burning.

Finish

Remove the garlic bread from the oven and let rest 1 minute. Sprinkle a little extra chopped parsley over the top. Keep warm and slice into serving portions.

To serve, spoon a pool of warm tomato-basil sauce onto each plate. Place 2 walnut‑crusted goat cheese rounds on top of the sauce (for 8 rounds this serves 4; see servings). Drizzle a little extra-virgin olive oil or a small spoon of honey over the cheese if desired. Garnish with additional basil leaves and a few chopped walnuts for texture.

Serve immediately with slices of warm garlic bread alongside for dipping into the sauce and scooping the soft cheese. Recommend serving on small plates as an appetizer or as a light first course.