I absolutely ADORE creamy goat cheese! The distinctive, tart, earthy flavor has subtle and often not so subtle variations. Often called by its French name, Chèvre, meaning goat, this cheese type comes in many different flavors and textures, from crumbly to creamy, young to mature, mild to tangy. This versatile cheese can be white or often found coated with ash or herbs. Chèvre has a unique tang and aroma that I love paired with so many flavor profiles. My baked version is fabulous paired with sun-dried tomatoes, olives and pesto! Serve with warm crusty bread and a crisp glass of Sancerre! Enjoy!
Baked Goat Cheese
- 4 ounces goat cheese
- 2 tablespoons drained oil-packed sun-dried tomatoes julienne cut
- 2 tablespoons Kalamata olives sliced
- 1 teaspoon basil pesto
- 1 tablespoon olive oil
- Kosher salt and coarse ground black pepper to taste
- Place goat cheese in a small, oven-proof dish. Layer tomatoes and olives. Drizzle with olive oil and top with basil pesto. Salt and pepper to taste.
- Bake in 350º oven for 15 minutes or until hot and bubbly.