Recipe by Chef John
"This is one of the most amazing and easy cheese appetizers ever. It's got that texture that people love about goat cheese. Basil and tomato have a proven track record of being incredibly delicious with creamy cheeses, and this is no exception."
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olive oil, divided
basil chiffonade (thinly sliced fresh basil leaves), divided
1 (4 ounce)
log of fresh goat cheese, halved
cherry tomatoes, cut in half on the diagonal
freshly ground black pepper to taste
cayenne pepper, or to taste
Love this recipe! Although, I did add minced garlic and salt. Even made it once with rosemary olive oil and various colored cherry tomatoes - delish! For 8 - 10 appetizer servings I doubled recipe, baked in one dish and successfully used anywhere from 8 to 10 oz. goat cheese. - served with garlic pita chips. Using individual ramekins with crostini would make for a very elegant first course for the holidays. Thanks Chef John!
Loved it. I did make a change to it the second time I made it. Instead of drizzling the oil over the tomatoes--I put the cut tomatoes in a small bowl and mixed the oil in with the tomatoes then placed them around the goat cheese and baked. I found that the oil was more evenly distributed.
Very tasty and so easy to put together.
It was a hit! I used one of the really big logs of cheese (16 oz) because I was going to a large party. Using my small (1-1/2 C) and medium (3 C) vintage Pyrex refrigerator dishes, I put 1/3 of the log in the small one and 2/3 in the large one. Had to bake the large one 7 minutes longer. Served with Pita Chips and Multi-grain chips. Lovely!
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Goat Cheese Caprese Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 139
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