Baked Goat Cheese with Roasted Garlic and Pull Apart Baguettes.
Apparently it’s a week of cheese!
Not complaining, not complaining.
I totally didn’t realize it as I was sharing recipes this week, but here I sit in San Francisco typing up another cheesy recipe to go with Monday’s grilled cheese and yesterday’s cheesy avocado toast. I swear Monday holds something different, uncheesy and sweet for you.
So worth it though right?
To go with the most overused phrase ever: this baked goat cheese in 100% my new obsession. It is unreal. I had a slightly-similar-but-not-so-much version in Boston last week, came home for about 24 hours and made the freaking baked goat cheese – that’s just how far the infatuation went. Deep impact, I tell you. Deeeeep.
Can we talk about the millions of other ways you can bake this cheese? How about with some figs? Olives? Flavored oils? Different vegetables and herbs and such? Maybe even FRUIT?
I went with the caramely roasted garlic cloves – peeled and roasted inside a mini ramekin of oil just so the oil could adopt some ridiculous flavor as well – the used both ingredients on the cheese with some roasted peppers.
Oh my goooooosh.
I won’t even hate you if you want to dip vegetables in this.
Oh oh oh. And.
Here’s the deal with these little pull apart baguettes. They aren’t quite toasted – but they are warm. I find that this is KEY – drench them in a good brushing of olive oil, some sea salt and pepper and fresh herbs, then bake until just warmed through. They are so so so so fab when dipped in the hot goat cheese.
It’s quite possible this entire thing was devoured by two people. Maybe….
- 8 garlic cloves, peeled
- 1/3 cup olive oil
- 8 ounces goat cheese
- 1 1/2 tablespoons fresh thyme
- 1 (12-ounce) jar roasted red peppers, patted dry
- 1 long baguette, sliced into 4 pieces
- 1/4 cup olive oil
- 1 teaspoon fresh thyme
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Preheat the oven the 375 degrees F. Place the garlic cloves and olive oil in a small ramekin. Put it in the oven and roast until the garlic is caramely and golden, about 20 minutes.
- Mix the goat cheese with 1 tablespoon of the fresh thyme, the salt, pepper and garlic powder. Form it into an oval and place it in the center of a baking dish or oven-safe skillet. Surround the cheese with the roasted red peppers. Pour almost all of the oil over the goat cheese and place the garlic cloves on top. Bake for 15 to 20 minutes, or until the cheese is soft and smooth and hot. Pop the bread in the oven in the last 5 minutes, just to warm it. Remove from the oven and drizzle with remaining olive oil and thyme. Serve immediately.
- Take each section of the baguette and slice into the bread every 1/2-inch, just stopping before you slice through. Brush the bread with the olive oil – getting inside the crevices. Sprinkle with salt, pepper and garlic powder, as well as the fresh thyme. Pop in the oven for the last 5 minutes of the goat cheese baking – I prefer these to be soft and untoasted, but still warm.