Easy Baked Goat Cheese Tomato Appetizer – sweet roasted tomatoes, tangy goat cheese, capers and fresh herbs served up with warm toasted baguette for an irresistible appetizer!
Friends, my love of creamy goat cheese runs deep, making this one of my favorite appetizers of all time.
There’s a reason I’ve been making it for so many years.
- It’s an incredibly delicious appetizer and whips up in minutes.
- It’s always a crowd pleaser.
- Serve it hot out of the oven or room temperature.
The blend of tangy goat cheese, sweet roasted diced tomatoes, briny capers and fresh herbs slathered on bread … oh man – try to stop me.
Why I love this recipe:
- It’s an easy appetizer loaded with great flavor that’s always devoured!
- The tang of soft goat cheese and sweet tomatoes together is irresistible.
- If you’re lucky enough to have leftovers – just add the dip to some pasta.
- All the ingredients are available at grocery stores.
- It’s the perfect appetizer this holiday season!
What do I need to make Baked Goat Cheese Tomato Dip?
- plain goat cheese log
- extra virgin olive oil
- cherry or grape tomatoes
- fresh thyme removed from stem and minced
- sea salt and black pepper
- capers
You’ll also need: French baguette slices, pita chips, garlic bread or crusty bread to slather the dip on!
How to make Baked Goat Cheese Tomato Dip:
Preheat the oven to 400°. Remove thyme from stem and mince.
Half the tomatoes then add to a small baking dish. Drizzle with olive oil, season with salt, pepper and thyme then gently toss to coat.
Place log of goat cheese in the center of the dish in the middle of the tomato mixture.
Bake 25-30 minutes or until the cheese is a light golden brown and the tomatoes have wilted slightly and released their juices.
Stir in the capers with the tomatoes and bake 2 more minutes then serve right away.
How to serve Baked Goat Cheese Dip:
Serve this dip with sliced baguette or any crusty bread. Top with a generous dollop of goat cheese and tomatoes along with a nice red wine of your choosing.
What to do with leftover Goat Cheese Tomato Dip:
If you happen to have leftover Baked Tomato Goat Cheese Dip just blend with a little pasta for a quick, easy meal.
Subs and variations to this recipe:
- Switch up the herbs – try fresh basil or even a little bit of Italian seasoning
- Use herbed goat cheese instead of plain
- Sub feta cheese for the goat cheese next time
- Add a splash of balsamic vinegar to the tomatoes
- Grate fresh garlic cloves in with the tomatoes
- Grate some lemon zest over the tomatoes
- Add a sprinkle of fresh parsley over the top for garnish.
- Top with a bit of parmesan cheese
Looking for more easy holiday appetizers?
Enjoy!
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Baked Tomato Goat Cheese Dip
Ingredients
- 4 ounces plain goat cheese
- 1 tablespoon olive oil
- 8 ounces cherry tomatoes halved
- 2 sprigs fresh thyme removed from stem and minced
- 2 tablespoons capers drained
- sea salt and black pepper
Instructions
- Preheat oven to 400°. Remove thyme from stem and mince.Half the tomatoes then add to a small baking dish. Drizzle with olive oil, season with salt, pepper and minced thyme then gently toss to coat.
- Nestle log of goat cheese in the center of the dish in the middle of the tomato mixture.
- Bake uncovered 25-30 minutes or until the cheese is a light golden brown and the tomatoes have wilted slightly and released their juices.
- Stir capers in with the tomatoes and bake 2 more minutes then serve right away.
This recipe is absolutely calling my name! I love capers and adding tomatoes and cheese is simply irresistible. Pinned. Can’t wait to make this (think I have all the ingredients) very soon if not sooner. Thanks for sharing. Have a good weekend.
Good Saturday morning Mary! I’m a huge caper fan, too. Probably add more than I need to in panzanella salad and chicken piccata (among other dishes), but they’re just SO good! I hope you have all the ingredients and enjoy it today! 🙂 Have a good one.
Beautiful flavor. Nice app for the Christmas season or anytime.
Thank you Remo – so glad you enjoyed it! 🙂