📝 About This Recipe
This elegant appetizer features a creamy wheel of chèvre nestled in a vibrant, herb-infused tomato sauce, baked until bubbling and golden. Inspired by the sun-drenched flavors of the Mediterranean, it offers a sophisticated contrast between the tangy, molten cheese and the sweet acidity of slow-simmered tomatoes. It is the ultimate crowd-pleaser that transforms simple pantry staples into a luxurious, communal dining experience.
🥗 Ingredients
The Cheese
- 8 ounces Goat Cheese (Chèvre) (one large log or two smaller wheels, chilled)
The Tomato Base
- 2 tablespoons Extra Virgin Olive Oil (high quality)
- 1 Shallot (finely minced)
- 3 cloves Garlic (thinly sliced)
- 14 ounces Crushed Tomatoes (preferably San Marzano)
- 1 tablespoon Tomato Paste (for depth of flavor)
- 1/2 teaspoon Red Pepper Flakes (adjust for heat preference)
- 1/2 teaspoon Dried Oregano
- 1/2 teaspoon Kosher Salt (to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Honey (to balance acidity)
Garnish & Serving
- 1/4 cup Fresh Basil (torn or chiffonade)
- 1 tablespoon Fresh Parsley (finely chopped)
- 1 loaf Baguette (sliced and toasted)
- 1 tablespoon Balsamic Glaze (optional drizzle)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) and ensure a rack is positioned in the center.
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2
In a medium oven-safe skillet or heavy-bottomed saucepan, heat the olive oil over medium heat until shimmering.
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3
Add the minced shallots and cook for 3-4 minutes until softened and translucent, but not browned.
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4
Stir in the sliced garlic and red pepper flakes; cook for 1 minute until the garlic is fragrant and just beginning to turn golden.
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5
Add the tomato paste and stir constantly for 2 minutes to 'toast' the paste, which deepens the color and flavor.
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6
Pour in the crushed tomatoes, dried oregano, salt, pepper, and honey. Stir well to combine.
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7
Reduce the heat to low and let the sauce simmer gently for 10-12 minutes until it has thickened slightly and the flavors have melded.
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8
Taste the sauce and adjust the seasoning with more salt or red pepper flakes if desired. If the sauce is too thick, add a splash of water.
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9
Transfer the sauce to a small baking dish (about 6-8 inches) if you didn't use an oven-safe skillet.
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10
Place the chilled goat cheese log or rounds directly into the center of the tomato sauce, pressing down slightly so it is nestled in.
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11
Bake in the preheated oven for 15-20 minutes. The sauce should be bubbling vigorously and the cheese should look soft and slightly slumped.
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12
For a golden top, turn the broiler on for the last 2 minutes of cooking, watching closely to prevent burning.
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13
Remove from the oven and let it rest for 5 minutes—this allows the cheese to set slightly so it doesn't completely dissolve into the sauce.
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14
Garnish generously with fresh basil, parsley, and an optional drizzle of balsamic glaze.
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15
Serve immediately while hot, with toasted baguette slices or crostini for dipping.
💡 Chef's Tips
Keep the goat cheese chilled until the moment you place it in the sauce; this helps it maintain its shape while baking. Use San Marzano tomatoes if possible; their natural sweetness and low acidity create a superior sauce. If you prefer a smoother sauce, use an immersion blender on the tomato mixture before adding the cheese. Don't skip the honey; it is the secret ingredient that balances the tang of the cheese and the acid of the tomatoes. For a variation, add a spoonful of basil pesto to the center of the cheese before baking.
🍽️ Serving Suggestions
Pair with a crisp, dry white wine like Sauvignon Blanc or a light-bodied Sangiovese. Serve alongside a platter of salty olives and marinated artichokes for a full antipasto spread. Accompany with warm pita bread or garlic-rubbed sourdough toasts. Offer fresh vegetable crudités like cucumber slices or bell pepper strips for a lower-carb dipping option. Finish the meal with a light arugula salad tossed in a lemon vinaigrette to cleanse the palate.