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- Dish type
- Side dish
A simple, yet delectable goat cheese spread. Serve with fresh crusty bread, crackers or crostini.
186 people made this
- 350g goat cheese
- 3 tablespoons olive oil
- 100g oil-packed sun-dried tomatoes, drained and diced
- 140g black olives, chopped
- 4 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh rosemary
- 3 cloves garlic, halved
MethodPrep:10min ›Extra time:6hr marinating › Ready in:6hr10min
- Slice goat cheese into 2.5cm pieces and place in a single layer on a large serving plate. Sprinkle olive oil, sun-dried tomatoes, black olives, basil and rosemary over the cheese.
- Using cocktail sticks, insert the garlic cloves into the cheese throughout the mixture.
- Allow the mixture to marinate 6 hours or overnight, in the refrigerator. Remove the cocktail sticks and serve with sliced French bread.
Reviews & ratingsAverage global rating:(238)
Reviews in English (198)
This is divine!to avoid having trouble slicing the soft goat cheese - here's a trick: Use Dental Floss. Set the cheese on a cutting board and slice through the cheese with a piece of floss. This will create a smooth cut and not put so much pressure on the cheese to make it crumble. Sometimes it's easier to find goat cheese labeled as Montrachet Cheese (and under that you'll find a description of Goat Cheese). This tends to be a slightly firmer type of goat cheese.-20 Jul 2006
This was a hit at my last party. However, I did modify the directions. I did not prepare ahead of time and I got the soft cheese that does not slice well, so I just chopped everything, put it in a blender and mixed it in with the cheese. So far 5 people have asked me for this receipe.-26 Mar 2002
by J. Shaftoe
Great and easy to prepare. Being concerned about the softness of goat cheese but loving it's flavor I substituted a Dutch white goat gouda cheese. It's firm but not dry. It was a good choice, kept the flavor but made the cheese much easier to handle. I also reduced the size of the cubes, to make it easier to spoon the cheese and bits of the marinade onto a bread slice and get into your mouth. Finally the recipe is not clear as to the nature of the black olives used. I used Kalamata olives and they tasted great. Lastly, I put the whole mixture into a gallon zip lock bag to marinate just reaching into the refrigerator every couple of hours to mix it around for better coverage. Then at serving time I just poured the whole lot into the serving dish, picked out the garlic picks and it was ready to go. Couldn't be easier and really yummy.-09 Apr 2006
I love an easy appetizer and it doesn’t get much easier than fresh tomatoes on toast. But the thing about a good Bruschetta is folks will think you’ve fussed, when it was easy peasy lemon squeezy. Except there isn’t any lemon in this Bruschetta, just a splash of balsamic vinegar.
The key to a delicious Bruschetta is the same as almost very other recipe: good fresh ingredients. I use all kinds of different varieties of tomatoes when making Bruschetta. Just whatever I grow or can find perfectly ripe at the grocery store.
Start by adding the crushed garlic to the olive oil. I always go back and forth on one clove of garlic or two. I like it better with two cloves but I find myself warning everyone over and over that the bruschetta has a lot of garlic. Not unlike a broken record. It gets old quick. But if I only put one clove in, I am always wishing I put in more garlic. So I will leave it to you to decide if one clove or two works for you.
The hardest part of the recipe is chopping the tomatoes, and that’s not hard at all. I like to use a few yellow tomatoes to mix in with the red, just because it looks good.
Put the tomatoes in a bowl then add in the basil. Drizzle in the garlic oil and vinegar. Add some salt and pepper. Give it a mix and let it sit for at least 30 minutes, or as long as two hours. Don’t refrigerate. Cold sucks the flavor out of a tomato.
I toast my baguette slices on a pan in the oven set on broil. The key is you have just got to sit there for a couple of minutes. Don’t wash a dish. Don’t check your texts. Don’t let the dog out. Just watch your toast. If you turn your back, the darn things will burn on you. Every. Single. Time.
While the toast is still warm, spread with about a teaspoon full (or more depending on the size of your bread) of softened goat cheese. You might notice in the picture that I spread the cheese so that there is a little well in the center with slightly higher sides. This help keeps the tomatoes on the bread.
Top the goat cheese with a good spoonful of tomato mixture and a tiny drizzle of the juice from the bottom of the bowl. Marilou Patricia Sande
Sprinkle with a little fresh grated Parmesan and enjoy. Then enjoy another. And then maybe one more if you’ve had a busy day! :-)
Easy Tomato, Basil and Cheese Bruschetta
This easy Bruschetta makes the perfect fresh appetizer.
Yield: 12 to 14 good sized pieces
2 cups of diced fresh ripe tomatoes (about 4 tomatoes)
1/2 cup fresh basil torn or cut into small pieces
2 cloves fresh garlic crushed
2 tablespoons olive oil
1 tablespoon balsamic vinegar
salt and pepper to taste
6 oz goat cheese room temperature so it's nice and soft
1/4 cup freshly grated Parmesan Reggiano
Crush garlic cloves into olive oil and set aside.
Dice tomatoes and place in medium sized bowl. Tear or cut up basil and add to tomatoes in bowl. The drizzle with garlic olive oil and balsamic vinegar. Add salt and pepper to taste. Stir gently to combine. Let sit for 30 minutes or up to two hours.
Toast baguette slices under the broiler. Watch carefully as it only takes a couple of minutes.
When baguette slices are toasted and still warm, spread with goat cheese.
Top cheese toasts with tomato basil mixture. Finish with some freshly grated Parmesan and enjoy. Then enjoy another.
OMG so delicious. ..I make 1 at a time. ..so proportions different from recipe. ..but combination perfect!
Absolutely perfect as written. I chopped my olives up in the food processor and sprinkled them over the sandwich before the final grill, and that worked nicely to keep them in place. This recipe is a keeper.
Great, easy, and very flavorful. A superb sandwich!
This has become a regular on the summer rotation at our house. I agreewith other reviewers that it can be a bit heavy on the olive oil at times but overall is a simple and delicious meal. I have also made individual portions of this as an appetizer by cutting the baguette into crostini and using the oven broiler. It is always a big hit.
These are fresh, delicious, and OUTSTANDING. I will definitely make them again. I agree that you could use less olive oil if you are so inclined. The sandwiches are very fast as long as you don't have to personally pit the olives, as I did. I served them with a fresh arugula salad, as suggested, and followed with fresh peaches w/ honey and sour cream, also as suggested. The peaches were almost as popular as the sandwiches. I highly recommend this recipe!
Very quick and easy, my husband loved it after I pressed it in the Panini grill. I would use a lot less olive oil the next time.
We've made this twice. We use about 2/3 the recommended amount of goat cheese. It's a great, quick summer meal.
Very tasty. I'm very used to making panini, so I just used this recipe as an idea, and eyeballed the ingredients. I thought it was wonderful. Iɽ advise taking it easy on the garlic. Since it's barely cooked, it has the potential to be very overpowering. Iɽ substitute additional basil.
Terrible! Way too oily. Not clear on what to do with the basil. Mix in with the "herbs"? The quantity of goat cheese was overpowering. I wouldn't bother with this recipe unless you really really LOVE goat cheese and lots of it.
The taste was incredible, but we found it very messy to eat. I served it with Arugula mixed with alittle salt and x-virgin olive oil.
Delicious and pretty easy to make! We made them open-faced, and did them under the broiler instead of on the grill.
A perfect summer dinner! After having just returned from a trip through Spain and France, this was a great throwback to the wonderful Mediterranean flavours that we enjoyed while there! I also added a bit of fresh mozzarella (for gooey factor). The dessert suggested was a perfect finish. I'll definitely make this again!
Great recipe, even if you really alter it. I wasn't paying enough attention and I accidentally added the goat cheese to the oil/garlic/herb mixture (I had cut the oil down to less than 1/4 cup), so I decided to just leave it out and allow the flavors to blend for a while. I spread the mixture on some kalamata olive bread, chopped up some olives and tomatoes and stuck them firmly in the cheese, and placed the whole thing in the oven for about 20 minutes. Easy enough to eat and terrific!
This was the great find of the summer. We loved it!
YUM! Fresh herbs are a *must* for this recipe. modified it a bit by adding grilled eggplant rounds along with some fresh basil atop just before serving. this was a great, quick summer weeknight recipe, perfect with a pinot noir. as others have mentioned, its a really good idea to have all the prep work done before you start grilling.
I also made this on a griddle instead of BBQ and it came out great. Instead of a baguette I used ciabiatta bread and I used about half as much oil as in the recipe and it still came out oily. But I will definitely make this again!
This was such a great week night meal when modified a little. Instead of using the grill we treated them like regular grilled cheese and cooked them in a skillet less the herbs and added fresh spinach all on sourdough bread. Really wonderful grown up grilled cheese with very little preparation.
This recipe is excellent, however, have everything ready to grill. I felt a bit harried, taking off, adding and putting back on. I did use goat cheese and the taste with our fresh tomatoes and basil was wonderful. Yes, I did add it just the tiniest bit, I topped with mozzerella, which helped to keep the olives on. I will definitely want to make this again.
Pretty good as described but FABULOUS with fresh buffalo mozzarella instead of the goat cheese!
The best serving pieces for entertaining with appetizers:
For this recipe, you need a simple platter with a spreader. Also, I use this white appetizer tray for a ton of appetizer recipes that I make. I love it because it has a little ridge around the side, so it maintains any juices from the appetizer and keeps them from drizzling off the plate.
Baked Goat Cheese with Tomato Sauce
- Author: Cookie and Kate
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1 x
- Category: Appetizer
- Method: Baked
- Cuisine: Mediterranean
Enjoy this goat cheese and tomato sauce dip as an appetizer or light meal. It’s creamy, saucy and easy to make. This recipe doubles easily use a 28-ounce can of tomatoes and double the remaining ingredients. Recipe as written yields 4 appetizer servings, or a light dinner for 2.
- 1 tablespoon extra-virgin olive oil, plus more for garnish
- ½ cup finely chopped white onion
- 2 medium garlic cloves, pressed or minced
- 1 tablespoon plus 1 teaspoon chopped fresh basil or ¼ teaspoon dried basil
- ¼ teaspoon red pepper flakes (omit if sensitive to spice)
- ¼ teaspoon dried oregano
- 1 ½ teaspoons white wine vinegar
- 1 can (15 ounces) crushed tomatoes, preferably fire-roasted or San Marzano, if possible
- ½ teaspoon kosher salt or ¼ teaspoon fine sea salt
- Freshly ground black pepper
- 4 ounces goat cheese
- Whole grain baguette or crusty bread or crostini or naan, for serving
- Preheat the oven to 375 degrees Fahrenheit.
- In a medium saucepan, warm the olive oil over medium heat. Add the onion and sauté for 3 minutes, then add the garlic, red pepper flakes, 1 tablespoon of the fresh basil (or ¼ teaspoon dried), and oregano, and sauté for 1 minute.
- Add the white wine vinegar and sauté for 1 minute, then carefully add the tomatoes, salt, and several grinds of black pepper. Reduce the heat, cover, and allow the mixture to simmer, lightly bubbling, for 10 minutes. Taste and adjust seasonings as desired (if you want a spicier dip, add more red pepper flakes!).
- Spoon the tomato sauce into shallow baking dishes or ramekins, then add dollops of goat cheese. Bake until the cheese is warmed through, about 15 minutes. If desired, broil for a minute or two to brown the top of the cheese.
- Let the dip cool for a few minutes, then top with the remaining 1 teaspoon fresh basil (optional) and a light drizzle of olive oil. Serve warm, with crusty bread on the side.
Recipe Excerpted from A Couple Cooks | Pretty Simple Cooking: 100 Delicious Vegetarian Recipes to Make You Fall in Love with Real Food by Sonja Overhiser and Alex Overhiser. Copyright © 2018. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.
Make it gluten free: The dip is gluten free. Just serve it with gluten-free bread or sturdy gluten-free crackers.
Recommended equipment: I baked this dip in two onion soup bowls from CB2 (affiliate link).
Preheat your grill to high heat or preheat your oven to 400°F.
In a medium bowl, stir together the goat cheese, dill, basil, lemon juice and a pinch each of salt and pepper.
Place the bread on a baking sheet and drizzle with olive oil on both sides, and season with salt and pepper. Place the bread on the grill and grill both for about 2-3 minutes per side, or until lightly chard. Remove from the grill.
Spread the goat cheese mixture over half the bread and top with tomatoes. Season the tomatoes lightly with salt and pepper.
Heat a large skillet over medium-high heat and cook the bacon until crisp. Drain off all but 1 tablespoon of bacon grease. To the bacon, add the vinegar, olive oil and a pinch each of red pepper, salt and pepper. Drizzle the warm vinaigrette over the tomatoes. Top with basil, then add the top piece of bread.
Marinated Goat Cheese Spread28 Dec, 2018 Marinated Goat Cheese Spread Joanne Rappos appetizers An easy to make goat cheese dip that is perfect as an appetizer for entertaining guests spreads, olives, goat cheese, entertaining, dips, food for guests spreads, olives, goat cheese
The best part is how easy it is to make. You basically make a dressing for the goat cheese and let it sit and hang out a while. You can make it a day ahead and keep it in the fridge until a few hours before you want to serve it or take it anywhere. You can also use whichever herbs you like in it. In this one I did a combo of fresh thyme, rosemary and oregano but you can use basil, parsley, sage and whatever else you like.
I like to serve mine up with some gourmet crackers. I either buy them or make them. If you have never tried making them, it’s a must. Here’s the link to my homemade rosemary cranberry crisps They are so easy to make and so versatile when it comes to add ins, plus the subtle sweetness goes perfectly with the tangy goat cheese and marinade. You can also serve this up with pita chips, baguette and I always usually have a gluten free crisp with them as well.
I just took this to a friends house over the holidays and it was well received there too. It never fails me this little spread and I know it will never fail you either! Make sure and give it a try and do let me know if you try it and also what your favorite herbs are to use in it!
- Make the pesto: Combine basil, almonds, cheese, garlic, lemon juice, salt and pepper in a food processor or blender. Pulse until it begins to form a paste. With the motor running, slowly stream in the olive oil, adding water, if necessary, to combine. Season to taste.
- Heat oil in a nonstick fry pan over medium-low heat. Spread cheese on one slice of Bread SRSLY sourdough. Top with arugula and tomato. Spread 1 tbsp pesto on the remaining bread, and sandwich them together.
- Transfer sandwich to the pan, cook over low heat until the bread begins to crisp, and the cheese begins to melt, about 5-7 minutes on each side.
We love our bread and think you will too. If you aren't absolutely delighted by the taste of our sourdough, we'll gladly give you a full refund.
Toasted Tomato, Basil, and Goat Cheese Sandwiches
Makes 4 servings. Recipe adapted from Epicurious.
6-8 slices crusty bread
1/2 cup olive oil
5 large garlic cloves, finely chopped
1/4 cup chopped fresh basil
1 tablespoon chopped mixed fresh herbs (such as tarragon, thyme, and rosemary)
3/4 cup soft fresh goat cheese (plain, peppered, or herbed)
1 large heirloom tomato, thinly sliced into rounds
1/2 cup coarsely chopped pitted Kalamata olives
Preheat barbecue or a large saute pan (medium heat). Combine oil, garlic, and herbs in small bowl. Brush top sides of bread with half of oil mixture.
Toast bread, oiled sides down, until lightly toasted, about 1-3 minutes, until crisp. Remove from heat. Quickly spread toasted sides with goat cheese.
Return to pan. Cook until bottom sides are toasted and the cheese begins to melt, about 3 minutes. Top with tomatoes, olives, and drizzle with remaining herb oil mixture.
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Roasted Cherry Tomatoes and Goat Cheese Spread with Fresh Basil and Balsamic Drizzle
This Roasted Cherry Tomatoes and Goat Cheese Spread entered our lives several years ago. We’ve enjoyed it countless times since then, and I love sharing the recipe and the story of the friend who inspired it!
Recipe originally published September 2017. Updated April 2021.
On August 31, 2014, we were just waking up in our new home – a 45’ Trawler (an ocean boat) in a beautiful marina in San Diego. My husband accepted a position with a start-up, and after months of planning and preparation, we were finally there.
We arrived in San Diego late the night before with our pets and a car full of belongings that we couldn’t live without until the rest of our things arrived with the movers. My friend, Kathy, had also recently moved to San Diego. Suffice it to say, she was an amazing resource throughout the process of our move and, kindly provided the most gracious welcome to our new home.
Every time she visited, she brought food, wine and friendship. She made our big crazy move more pleasant just by being there, and she made many of our sunset cruises together in beautiful San Diego Bay an absolute joy.
Kathy is an amaaazing cook. One of her many culinary talents is whipping up the simplest dishes in an unbelievably delicious way. This Roasted Cherry Tomatoes and Goat Cheese Spread is one of those dishes.
The first time she brought this goat cheese spread to our boat/home, I think I ate most of it myself… It was everything my palate was craving all in one absolutely beautiful little dish.
While our move to San Diego was brief, this is one of the many wonderful things that came from the experience. Despite the months of craziness, packing and moving that lead up to it all – as well as the whirlwind return to Minnesota – we’d do it all over again in a heartbeat. Life is too short not to take chances, and we don’t regret having taken this chance one bit!
Speaking of chances, there isn’t a chance in the world that you won’t love this recipe as much as I do if you love fresh tomatoes basil and tangy goat cheese.
There are only a few ingredients in this Roasted Cherry Tomatoes and Goat Cheese Spread recipe, and it takes very little effort to make, but it looks and tastes like a million bucks. Use garden fresh cherry tomatoes and your favorite goat cheese, then finish it all off with the best sweet balsamic you can find. I just know you and your guests are gonna love this!
How to Make Warm Goat Cheese Dip:
As I mentioned above, this recipe comes together quickly.
You start by putting the cheeses, olive oil, and pepper in a bowl. Then, using an electric mixer, you whip it all together. You could do this by hand, but an electric mixer will give you smoother results.
Next, spoon the cheese mixture into a baking dish and pop it in the oven for about 25 minutes or until heated through.
While the mixture bakes, press the sun-dried tomatoes between a couple of paper towels. Oil-packed sun-dried tomatoes are the best because of their texture and flavor, but you don&rsquot want the extra oil in this recipe.
Once your Warm Goat Cheese Dip is hot, top it with the sun-dried tomatoes and julienned fresh basil leaves.
Serve with toasted baguette slices or Triscuit crackers.
Voila! Your Warm Goat Cheese Dip with Sun-Dried Tomatoes is complete.
Can I substitute with feta cheese?
One other thing: I often hear that people want to substitute feta cheese for goat cheese. This is something I don&rsquot recommend in most cases. The two types of cheese have very different flavor profiles and textures. If you think you don&rsquot like goat cheese, I recommend giving it a try, especially in a recipe like this. I think you&rsquoll quickly become a fan.
Looking for more baked dips? Try these:
I hope you enjoyed this Baked Goat Cheese recipe! If you&rsquore looking for more delicious dips, I have a full collection here on the blog. Click here for all the tasty details!