Tomato Caper Goat Cheese Appetizer ~ burst tomatoes, garlic and capers nestled around tangy goat cheese, broiled until golden and served with warm toasted bread.
Back in the winter of 2015 I posted a recipe for one of my favorite combinations, roasted tomatoes and goat cheese slathered thick on a lightly toasted baguette slices. Like women and good wine that recipe has improved with age and is now this Tomato Caper Goat Cheese Appetizer. If you made it before, you’ll notice a couple of subtle changes to the process that in my opinion make the dish even tastier.
It’s meant to be an appetizer but a nice glass of red or chilled Rosé, depending on the season along with some warm, crusty bread and for me, it’s dinner.
When I originally posted this recipe, we were in the middle of what seemed like an entire summer of 90+ temperatures. I was practically melting and made sure I complained about it as I sat inside my air conditioned house. (insert eye rolling).
Yesterday we got 9″ of new fallen snow (in addition to the 5″ of white stuff that had fallen 3 days before). Don’t get me wrong. I love snow. Especially when it looks like this.
What I wouldn’t do right now for one of those warm days.
Anyway, on that long ago summer day, it had been so long since we’d been able to sit on our patio without melting into a pool of sweat that when temps only reached low 80’s, we took full advantage and relaxed outside with a glass of wine and this Tomato Caper Goat Cheese Appetizer. It was pretty much all I needed in life at that moment.
Tomato Caper Goat Cheese Appetizer Ingredients:
- 5 ounces of goat cheese
- 3 tablespoons of capers (or more)
- 1 pint of grape tomatoes, cut in half
- 1 large clove of garlic, grated
- 2 tablespoons of olive oil
- 5-6 basil leaves
- sea salt and black pepper, to taste
- 1 baguette or bakery type bread
Start with 3 tablespoons of capers, but if you love them as much as I do, go ahead and add to your heart’s content.
Cut the tomatoes in half then heat the olive oil in a skillet. Once the oil is hot, add the tomatoes, grate in the garlic, season with salt and pepper and cook several minutes stirring occasionally. until the tomatoes start to burst and form a little sauce.
Next fold in the capers and cook another minute or so.
Place the goat cheese in the center of a shallow baking dish then pour the tomatoes and capers around it. Make sure you add all the juices from the skillet ~ the flavor is beyond words.
Add a light drizzle of olive oil over the top of the goat cheese then broil until the cheese is softened and lightly brown on top, watching closely so it doesn’t burn. In my oven it took 3-4 minutes, but please just use this as a guide and go according to your own oven so it doesn’t burn.
Chiffonade the basil, sprinkle it over the top and enjoy with slices of warm toasted baguette or bakery type bread. This Tomato Caper Goat Cheese Appetizer is easy, delicious and makes a great presentation year around.
If you tried this recipe or any other on the blog, don’t forget to leave a comment or star rating ~ I love hearing from you!
Tomato Caper Goat Cheese Appetizer
- 5 ounces goat cheese
- 3 tablespoons capers or more
- 1 pint grape tomatoes cut in half
- 1 clove garlic grated
- 2 tablespoons olive oil
- 5-6 basil leaves chiffonade
- sea salt and black pepper to taste
- 1 baguette
- Heat the olive oil in a skillet then add the tomatoes and garlic and cook 8-10 minutes until the tomatoes start to burst then fold in the capers.
- Add the goat cheese to the center of a shallow baking dish then nestle the tomatoes around it.
- Broil until the cheese is softened and lightly brown on top, watching closely so it doesn’t burn.
- Chiffonade the basil, sprinkle it over the top and serve with slices of warm, toasted baguette or bakery type bread.