Creamy Baked Chèvre with Roasted Tomato Bruschetta
Creamy goat cheese, rich cream cheese, and Parmesan are baked until warm and perfectly spreadable, then topped with a roasted tomato bruschetta, fresh basil, and a drizzle of hot honey. Served with crispy Parmesan crostini, this easy appetizer is perfect for entertaining, date nights, or whenever you're craving something simple yet impressive.
Prep time
10 min
Cook time
20 min
Serves
Ingredients
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Baked Goat Cheese
- 5 oz (150 g)goat cheese
- 4 oz (125 g)cream cheese, softened
- ¼ cupfreshly grated Parmesan cheese
- 1 tbspolive oil
- 1 tspfresh thyme leaves (or ½ tsp dried thyme)
- Freshly cracked black pepper, to taste
Roasted Tomato Bruschetta
- 1 cupcherry tomatoes, halved
- 1 tbspolive oil
- ½ cupcherry tomatoes, diced
- 2 tbspchopped fresh basil
- 2 tspbalsamic glaze (or 1 tsp balsamic vinegar)
- Salt and freshly cracked black pepper, to taste
Parmesan Crostini
- 1 smallbaguette, sliced
- Olive oil, for brushing
- 2 tbspfreshly grated Parmesan cheese
- ½ tspgarlic powder
- Pinch of flaky sea salt (optional)
For Serving
- Hot honey, for drizzling
- Fresh basil leaves
- Freshly grated Parmesan
- Freshly cracked black pepper
Ingredients
Baked Goat Cheese
- 5 oz (150 g)goat cheese
- 4 oz (125 g)cream cheese, softened
- ¼ cupfreshly grated Parmesan cheese
- 1 tbspolive oil
- 1 tspfresh thyme leaves (or ½ tsp dried thyme)
- Freshly cracked black pepper, to taste
Roasted Tomato Bruschetta
- 1 cupcherry tomatoes, halved
- 1 tbspolive oil
- ½ cupcherry tomatoes, diced
- 2 tbspchopped fresh basil
- 2 tspbalsamic glaze (or 1 tsp balsamic vinegar)
- Salt and freshly cracked black pepper, to taste
Parmesan Crostini
- 1 smallbaguette, sliced
- Olive oil, for brushing
- 2 tbspfreshly grated Parmesan cheese
- ½ tspgarlic powder
- Pinch of flaky sea salt (optional)
For Serving
- Hot honey, for drizzling
- Fresh basil leaves
- Freshly grated Parmesan
- Freshly cracked black pepper
Instructions
- 1
Preheat your oven to 400°F (200°C). In a medium bowl, combine the goat cheese, cream cheese, Parmesan, olive oil, thyme, and a generous pinch of black pepper. Stir until smooth and well combined. Spread the mixture into a small oven-safe baking dish or skillet.
- 2
Place the halved cherry tomatoes on a small baking sheet. Drizzle with the olive oil and season lightly with salt and pepper. Roast for 8–10 minutes, or until the tomatoes begin to soften and release their juices.
- 3
Transfer the roasted tomatoes to a bowl and gently fold in the diced fresh tomatoes, chopped basil, and balsamic glaze. Taste and adjust the seasoning with additional salt and pepper if needed.
- 4
Bake the cheese mixture for 15–18 minutes, or until hot throughout and lightly golden around the edges.
- 5
Brush both sides of the baguette slices with olive oil. Sprinkle with the Parmesan, garlic powder, and a pinch of flaky sea salt if using. Arrange on a baking sheet and toast for 5–7 minutes, flipping halfway through, until crisp and lightly golden.
- 6
Spoon the warm roasted tomato bruschetta over the baked goat cheese. Finish with a generous drizzle of hot honey, a sprinkle of freshly grated Parmesan, fresh basil leaves, and a few cracks of black pepper. Serve immediately with the warm Parmesan crostini for dipping.
Melissa's Notes
Roasting only half of the tomatoes creates a delicious balance of sweet, concentrated flavour and fresh garden brightness.
The drizzle of hot honey adds just the right amount of sweet heat and pairs beautifully with the tangy goat cheese.
This appetizer is best served warm, straight from the oven.
Nutrition Information
Per serving — based on 8 appetizer servings
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
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