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This easy baked goat cheese appetizer is made with French Bûcherondin goat cheese and marinara sauce and can be thrown together in minutes. Serve with crostini when it’s hot and bubbly.
With the holidays upon us, I think we can all use some quick and easy appetizer recipes in our arsenal, right? That’s exactly why I’m sharing this recipe for baked goat cheese in marinara sauce. There’s absolutely nothing complicated about this recipe. With no fancy ingredients, and very few steps, this is an appetizer recipe that’s about as simple as they come. Another highlight? You can do all the work before your guests arrive.
I made a simple marinara sauce by combining some canned crushed tomatoes with couple cloves of garlic and some Italian spices like oregano and basil. A pinch of sugar cuts down on the acidity a bit, and there’s no need to cook the sauce ahead of time, it will get nice and bubbly in the oven and all the spices combine perfectly as it bakes away. Note: You could also use some store bought marinara sauce in this baked goat cheese recipe, though I promise that whipping together this homemade version is nearly as simple. 
The superstar of this appetizer is the French goat cheese. I used a Bûcherondin goat cheese – Every round slice has a thick cream line below the find and a fresh, lemony center. It was the perfect compliment to the garlickly tomato sauce. I’d highly recommend it for this recipe, though you could really use any variety of French goat cheese here.
Did you know that throughout France, there are 3,000 goat cheese producers and that Chèvre in French means ‘goat’? Different styles of cheese are produced throughout regions mainly located south of the Loire river, where the climate, geography and geology form the goats’ diets. It’s interesting to see all the varieties available – Some are flecked with ash, others have wrinkly rinds, some are aged, and some are not. But, they’re all creamy and delicious and perfect to experiment with.
As much as I could simply eat this baked goat cheese appetizer with a spoon, I figured some crostini would be the perfect vehicle to load up with this creamy goodness. I just sliced up a baguette, drizzled it with some olive oil and let the crostini get nice and crispy by adding them to the oven during the last ten minutes of baking time.
Once your French goat cheese is nice and golden and bubbly, it’s ready to eat! I topped my baked goat cheese off with a bit of fresh basil for some added color and a bit of extra flavor, but you can totally skip this step too.
This baked French goat cheese appetizer is guaranteed to wow your guests! Pair it with a nice bottle of Barolo or Chianti for bonus points.
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Baked Bûcherondin Goat Cheese
- Total Time: 35 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Creamy baked goat cheese with a simple tomato topping. Serve hot with crusty bread for a delightful appetizer.
Ingredients
- 1 cups (237 ml) crushed tomatoes
- 2 cloves garlic
- 2 tsp dried oregano
- 0.5 tsp dried basil
- 0.5 tsp onion powder
- 0.5 tsp sugar
- Salt and pepper
- Baguette sliced
- 2 tbsp olive oil
- 0.5 lbs (227 g) French Bûcherondin goat cheese
- Basil leaves
Instructions
- Preheat oven to 375°F (190°C).
- Place baguette slices on a baking sheet, drizzle with olive oil, and set aside.
- In a bowl, combine tomatoes, garlic, oregano, basil, onion powder, and sugar.
- Place tomato mixture in a baking dish and top with goat cheese.
- Bake uncovered for 25 minutes, or until the sauce bubbles at the edges and the cheese is hot.
- During the last 10 minutes of baking, add the baguette slices to the oven and toast until golden brown.
- Garnish cheese with basil, if desired.
Notes
- For a richer flavor, use fresh garlic minced instead of dried.
- To prevent the goat cheese from becoming too dry, reduce baking time if necessary.
- Leftovers can be stored, covered, in the refrigerator for up to 2 days; reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 5
- Sodium: 200
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 25
- Fiber: 2
- Protein: 8
- Cholesterol: 20
Frequently Asked Questions
What type of goat cheese should I use for this recipe?
For this baked goat cheese appetizer, it’s best to use French Bûcherondin goat cheese, which features a thick cream line and a fresh, lemony center.
Can I use store-bought marinara sauce instead of making my own?
Yes, you can use store-bought marinara sauce, but the homemade version made with canned crushed tomatoes, garlic, and Italian spices is very simple to prepare and enhances the flavor.
How do I prevent the marinara sauce from being too acidic?
Adding a pinch of sugar to the marinara sauce helps cut down on the acidity, balancing the flavors as it bakes.
