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Baked Goat Cheese with Tomatoes and Pesto


  • 8 oz. goat cheese or more
  • 1/2 c. pesto
  • 1 1/2 c. heirloom cherry tomatoes chopped small
  • 1 loaf French baguette sliced thin on angle
  • olive oil for drizzling on bread
  • 1/4 c. pine nuts toasted in dry skillet


  1. Dice the tomatoes and mix with the pesto. Put about 2 tablespoons of the tomato/pesto mixture on the bottom of the baking dish.
  2. Season the goat cheese with salt and pepper and whip using an electric mixer until it is creamed like butter. Put the goat cheese mixture on top of the tomatoes in your baking dish. The restaurant pipes their cheese mixture into the dish. I just spooned it in.
  3. Bake at 375° with high fan “convection” until it starts to bubble on the edges. Put more of the tomato pesto mixture on top with some chopped parsley (I forgot that part) and I added in the toasted pine nuts. (Those didn’t make the picture though.)