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
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.
Served this over mixed baby greens with slivered onion. Then drizzled 1 T balsamic dressing over greens before topping with warm Caprese Salad. A meal in itself!
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!
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!
This was phenomenal! I made the recipe using grape tomatoes rather than cherry tomatoes (the grocery store didn't have the latter), so next time I might increase the ratio of tomatoes to cheese if I use grape tomatoes again. My husband, who tends to be hit and miss when it comes to goat cheese, said twice that it was "very nice". (That's his "speak" for "I loved this!") I look forward to making this for company, it's so easy and presents so well. GREAT post, one of the best recipes I've come across on this site!
**UPDATE** I usually make this on the same day that I make basil pesto, as not many basil leaves are required for this recipe and if I don't plan to do something else with the basil, it goes to waste. Today I inadvertently forgot to put some basil aside for this dish, so I used a dollop of my freshly made pesto in place of the basil. I couldn't have imagined this recipe getting any better, but it did! I think I may use pesto in place of basil from now on! So incredibly good!
This was amazing!!! My Husband loved it! My kids came out to visit and I made it for them, they couldn't get enough of it.
Chef John you are the best!!! Any time I see a recipe from you I add it to my recipe box because I know it's gonna be good!
I made this appie and it was to die for delicious..I used a larger piece of goat cheese and put it in a Brie cheese container, stuffed lots of cherry tomatoes around..there was not a speck leftover. I used garlic flavoured olive oil, for sure this recipe is a winner... Don't forget to use the fresh basil.
* 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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