This baked goat cheese dip is an easy & delicious appetizer. Goat cheese is baked with marinara sauce, diced tomatoes, balsamic vinegar and spices then enjoyed with fresh bread.
I fell in love with baked goat cheese at one of our favorite local restaurants, so I gave it my own spin and created this baked goat cheese recipe.
This baked goat cheese dip is an easy appetizer to feed a crowd. Marinara sauce, diced tomatoes, balsamic vinegar and herbs are baked until warm and bubbly.
Enjoy it with toasted bread - like this homemade french bread or no knead bread.
Baked Goat Cheese: Ingredients & Substitutions
- Goat cheese. plain goat cheese or a flavored variety like Italian/herb are great choices for this recipe. You can also use feta, if desired.
- Marinara sauce. We prefer a tomato basil marinara sauce, use your favorite variety.
- Diced tomatoes. use a 15 oz can of diced tomatoes or 1 ½ cups fresh tomatoes, diced.
- Minced garlic. 1 teaspoon garlic powder can be used in place of 1 tablespoon minced garlic.
- Balsamic vinegar. use a high-quality balsamic vinegar that is thick and sweet and pours like molasses (not watery).
How to make baked goat cheese
We'll walk through this recipe step-by-step, and don't forget to watch the video.
Begin by preheating the oven and lightly greasing a 9x6” rectangular pan. You can also use a 9x5" glass loaf pan or 9x5" ceramic loaf pan. Do not use a metal pan.
Then, combine marinara sauce, diced tomatoes, minced garlic, Italian seasoning, salt and pepper in a medium bowl.
Next, pour half the tomato mixture into the bottom of the prepared pan.
Then, place the log of goat cheese in the middle of the pan, then pour the rest of the tomato mixture over the goat cheese.
Next, drizzle the balsamic vinegar then olive oil over the top of the goat cheese.
Then, sprinkle the chopped parsley over the contents of the pan.
Bake the goat cheese in the preheated oven for 30-40 minutes, or until the mixture is bubbling.
Serve
Let the goat cheese cool slightly, then serve it warm warm with toasted bread. Alternatively, you can serve it with a warm soft bread like homemade french bread, no knead bread, etc. Our favorite restaurant served it with a soft bread that was similar to pita.
Store
Store leftovers in an airtight container in the refrigerator for 3-5 days. Reheat in the microwave or in the oven. You can heat it up, mix it together and serve it over pasta (yum).
Recipe FAQS
The log of goat cheese will get warm and soft, but not melt completely.
No, not in this recipe the goat cheese remains in a log but becomes softer.
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Baked Goat Cheese Dip
Ingredients
- 8 oz goat cheese (log)
- 1 cup marinara sauce
- 15 oz diced tomatoes
- 1 TBS minced garlic
- 1 tsp Italian seasoning
- ¼ tsp sea salt
- ¼ tsp pepper
- 1 TBS balsamic vinegar
- 1 TBS olive oil
- 2 tablespoons chopped fresh parsley
- 1 loaf bread (French, Italian, sour dough, etc).
- 1 TBS olive oil
Instructions
Make the baked goat cheese:
- Preheat oven to 375 degrees F.
- Lightly grease a 9x6” rectangular pan. You can also use a 9x5" glass loaf pan or 9x5" ceramic loaf pan. Do not use a metal pan.
- In a medium bowl combine marinara sauce, diced tomatoes, minced garlic, Italian seasoning, salt and pepper.
- Pour half the tomato mixture into the bottom of the prepared pan.
- Place the log of goat cheese in the middle of the pan, then pour the rest of the tomato mixture over the goat cheese.
- Drizzle balsamic vinegar then olive oil over the top of the goat cheese.
- Sprinkle the chopped parsley over the contents of the pan.
- Bake in the preheated oven for 30-40 minutes, or until the mixture is bubbling.
- Serve warm with toasted bread.
Toast the bread (optional)
- Preheat oven to 400 degrees F.
- Slice bread into individual-sized servings.
- Spread the bread evenly on a large baking sheet and brush the surface of each piece with olive oil.
- Bake in the preheated oven for about 8 minutes, until the bread is toasted but not too hard/crispy. I should be soft to bite into but toasted enough to hold the goat cheese.
Video
Notes
- Goat cheese. plain goat cheese or a flavored variety like Italian/herb are great choices for this recipe. You can also use feta, if desired.
- Marinara sauce. We prefer a tomato basil marinara sauce, use your favorite variety.
- Diced tomatoes. use a 15 oz can of diced tomatoes or 1 ½ cups fresh tomatoes, diced.
- Minced garlic. 1 teaspoon garlic powder can be used in place of 1 tablespoon minced garlic.
- Balsamic vinegar. use a high-quality balsamic vinegar that is thick and sweet and pours like molasses (not watery).
Nutrition
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