Baked Goat Cheese Recipe

Preheat and prepare

Preheat oven to 400°F (200°C). Line a small baking sheet or ovenproof dish with parchment paper or lightly grease it with 1 teaspoon olive oil.

Shape and chill cheese

If the goat cheese log is larger than a 3–3.5 inch round, portion into two 4-ounce discs about 3/4-inch thick. Place formed rounds on a small plate and chill in the refrigerator for 10 minutes to firm up — this helps the crust adhere.

Set up breading station

In one shallow dish, place the flour. In a second dish, beat the egg until smooth. In a third dish, combine panko breadcrumbs, grated Parmesan, remaining olive oil (1 1/2 tbs), kosher salt, and black pepper; toss to coat so the panko begins to absorb the oil.

Bread the cheese

Dredge each chilled goat cheese round first in flour, shaking off excess; then dip into the beaten egg, letting excess drip off; finally press firmly into the panko mixture, coating all sides. For a thicker crust, repeat the egg and panko step once more. Place crusted rounds on the prepared baking sheet.

Bake

Dot the top of each crusted round with small bits of the unsalted butter (or brush lightly with the remaining 1/2 tbs olive oil). Bake in the preheated oven for 12–15 minutes, until the crust is golden and the cheese is warm and just beginning to soften (not completely liquid). Remove from oven and let rest 2–3 minutes before transferring to a serving plate.

While the cheese bakes, combine fig preserves, lemon juice, and red pepper flakes in a small saucepan. Warm over low heat, stirring, until the preserves loosen and become saucy (2–3 minutes). Taste and adjust heat or acidity as desired. Keep warm off the heat until ready to spoon over the baked cheese.

When the baked goat cheese has rested, spoon about 1 to 2 tablespoons of the warmed fig preserve over each round, allowing some to drip down the sides.

Prepare the Fuji apple: core and thinly slice the apple into 1/8-inch slices or into thin wedges. Toss lightly with a squeeze of lemon if desired to prevent browning (optional).

Warm the pita bread or baguette slices briefly: brush with a little olive oil and toast on a sheet pan in the oven for 4–6 minutes or warm in a skillet until slightly crisp and golden.

To serve, place the warmed, fig-topped baked goat cheese on a platter. Arrange apple slices and toasted pita around it. Sprinkle fresh thyme leaves over the cheese and apples, and drizzle honey over the apples or cheese if using.

Serve immediately while cheese is warm and spreadable; use pita or apple slices to scoop the cheese and preserves.