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white baking dish with baked goat cheese and roasted tomatoes
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5 from 1 vote

Baked Goat Cheese Dip with Roasted Tomatoes

Warm creamy baked goat cheese with diced fresh roasted tomatoes. Serve with toasted baguette.
Cook Time15 mins
Course: Appetizer
Cuisine: Italian
Keyword: baked goat cheese dip, tomato goat cheese appetizer, roasted tomatoes, roasted tomato appetizer,
Servings: 6


  • shallow baking dish


  • 4-5 ounces goat cheese log form
  • 1 tablespoon olive oil
  • 10-12 ounces grape or cherry tomatoes cut in half
  • 1 teaspoon fresh thyme finely chopped
  • salt to taste
  • 2 tablespoons capers drained of their juices (or more to taste)
  • 1 baguette sliced/optional toasted


  • NOTE: depending upon the brand of goat cheese, it may come in 4 or 5 ounces. Either amount works well.
  • Add the log of goat cheese to the center of a shallow baking dish then set aside.
  • Drizzle the olive oil to a skillet over medium heat, swirling it around as it heats to cover the bottom.
  • Slice the tomatoes in half, add them to the skillet along with the finely chopped thyme and season with salt to taste. Cook 7-8 minutes (stirring occasionally) until the tomatoes have started to wilt and the juices have thickened into a sauce. 
  • Fold in the capers then spoon the tomatoes, capers and all of the sauce around the sides of the goat cheese.
  • Broil 2-5 minutes (depending upon your oven) or until the cheese is softened and lightly brown on top. Watch closely – it can burn quickly. Serve right away with sliced baguette (toasting is optional).