This Goat Cheese & Tomato Bake is creamy, delicious, and perfect for 1-2 servings. You could make this as an easy appetizer or personal single serve dinner with crispy bread.
The best way to use Cana de cabra goat cheese is to bake it with cherry tomatoes and prosciutto and serve it with a crispy baguette. Cana de cabra is so creamy and perfect with cherry tomatoes—perfect for a cozy weekend appetizer. I used a Le Creuset Mini Cocotte to easily bake it all together so it really is a no fuss recipe with minimal prep.
This is a perfect little party app or addition to a cheese board. This goat cheese back is sure to impress and doesn’t require too much effort to make. Serve with crispy sourdough bread and that’s it!
If you enjoy this, be sure to check out my other appetizer recipes here!
Goat Cheese & Tomato Bake
Ingredients
- Olive oil
- A slice of Cana de cabra goat cheese
- 1/2 cup cherry tomatoes
- 2 pieces of prosciutto
- Baguette or bread of choice
- A few sprigs of thyme
- Red pepper flakes
Instructions
- Preheat oven to 375.
- Add olive oil to the bottom of a cocotte and then add slice of goat cheese. Top with slice cherry tomatoes and rip prosciutto into smaller pieces and nestle in with the tomatoes. Add a few sprigs of thyme and red pepper flakes to you liking.
- Bake and check at the 20 min mark. Cheese should be bubbling and tomatoes and soft.
- Coat slice of bread in olive oil and cook for 2-3 min per side. Serve with the cheese melt. Enjoy!
Made this recipe? Don’t gatekeep! Five stars? Chef’s kiss?
I’d love to hear it! Review or comment below.