Warm Montchevre Goat Cheese Recipe

Prepare tomatoes

Preheat oven to 400°F (205°C). Halve the roma tomatoes lengthwise, remove excess seeds if very watery, and place cut-side up on a parchment-lined baking sheet. Drizzle with 1 tbsp olive oil and season lightly with 1/4 tsp salt and a pinch of black pepper.

Roast tomatoes in the oven for 20–25 minutes, until softened and beginning to caramelize at the edges. Remove and let cool slightly, then roughly chop the roasted tomatoes and reserve any pan juices.

While tomatoes roast, heat 1 tbsp olive oil in a medium skillet over medium heat. Add the diced onion and cook, stirring occasionally, until translucent and beginning to brown, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Add the chopped roasted tomatoes and any juices to the skillet with onions. Stir in 1 tbsp sugar, 1 tsp salt, 1/2 tsp black pepper, 1 tsp red wine vinegar, and 1 tbsp thyme. Simmer gently over low heat, stirring occasionally, until mixture thickens into a jam-like consistency, about 12–15 minutes. Taste and adjust seasoning. Set aside to cool slightly; jam can be made ahead and refrigerated for up to 3 days.

In a small food processor or by finely chopping on a cutting board, combine pitted olives (3 oz), 1 tsp capers, 1/2 tsp minced garlic, and 1 anchovy fillet (if using). Pulse or chop until a coarse paste forms — you want some texture, not completely smooth.

Transfer to a small bowl and stir in 1 tbsp olive oil, 1/2 tsp lemon juice, and 1 tsp chopped parsley. Taste and season with freshly ground black pepper (and a pinch of salt only if needed, as olives and capers are salty). Cover and set aside at room temperature until assembly.

Preheat broiler (or oven to 425°F / 220°C). Arrange baguette slices on a baking sheet and brush both sides lightly with 2 tbsp olive oil. Toast under the broiler or in the oven until golden, about 1–2 minutes per side under broil or 6–8 minutes at 425°F, turning once. Watch closely to prevent burning.

Slice the Montchevre log into 8 rounds, about 1 inch thick. Arrange the rounds spaced on a parchment-lined baking sheet. Broil or bake at 425°F for 3–5 minutes until warmed through and edges just beginning to soften but not fully melt — the goal is warm, slightly pillowy cheese that keeps shape. (Alternatively, warm in a 350°F oven for 6–8 minutes.)

Toss the arugula with 1/2 tsp lemon juice, a pinch of sea salt, and a small grind of black pepper. If desired, toss with 1 tsp honey for a hint of sweetness.

To assemble: place a toasted baguette slice on a serving platter, top with a small spoonful (about 1 tsp) of roasted tomato jam, then a warm round of Montchevre. Spoon a small dollop (about 1/2 tsp) of Niçoise olive tapenade beside or on top of the cheese. Garnish each crostini with a small handful of dressed arugula and finish with a light sprinkle of sea salt and freshly ground black pepper. Drizzle a tiny amount of honey over each if using.

Serve immediately while the cheese is warm. Leftover components (jam and tapenade) keep refrigerated for up to 3–4 days; warm cheese is best served same day.