Baked Goat Cheese Marinara
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This easy baked goat cheese marinara appetizer requires only a few ingredients and can be served quickly for last minute guests. Creamy goat cheese is shaped into a circle and then added to a baking dish with marinara sauce. It’s baked until it’s soft and paired with crunchy crostini, crisp slices of baked baguette for spreading or scooping. This baked goat cheese appetizer is perfect for a holiday get together or Italian-inspired dinner party. Big fan of these flavors? Then you’ll love whipped goat cheese with cranberries & pecans or pan-fried goat cheese with hot raspberry honey.
Why You’ll Love This Recipe
- Simple appetizer. Only three main ingredients (plus crostini) makes this perfect for last-minute entertaining or simple weeknight prep.
- Light and flavorful. Creamy, tangy goat cheese marries beautifully with vibrant marinara sauce – rich flavor without a heavy dish.
Key ingredients in This Recipe
- Goat cheese – Also known as chèvre, it is a creamy, mild cheese made from goat’s milk. This cheese has a tart, tangy flavor and actually has many different varieties. The most common goat cheese in America is fresh chèvre which can mostly be found in log form. First I flatten the log into a circle before I add it to the sauce though it can be kept in the log shape as well.
- Marinara – Marinara is a simple tomato sauce made with peeled tomatoes, sautéed onions and basil. While you can make your own using my simple homemade marinara sauce recipe, I often use store bought sauce as an easy shortcut in this appetizer.
- Basil – I slice the fresh basil leaves into a cut called a chiffonade to garnish the baked goat cheese. Stack the basil leaves on top of one another (bigger leaves are easier), then roll them up and thinly slice them into equally sized strips for a visually appealing garnish.
- Baguette – The baguette is cut into ½” slices to make crisp crostini perfect for dipping in the warm cheese and sauce. Make the crostini a few days in advance and store in a resealable plastic bag.
A full ingredient list with exact amounts can be found in the recipe card below.
Swaps and substitutions
- The homemade crostini can be swapped for crusty bread or grilled slices of bread.
- The baked goat cheese can also be served with vegetables like cauliflower florets and carrots for a lighter vehicle.
- For a gluten free alternative, swap the crostini or bread for carrots, celery or gluten free crackers.
Variations on this recipe
- To make it spicy. Sprinkle ½ teaspoon of crushed red pepper flakes to the basil garnish to add a bit of spice to this recipe. You can also stir ½ teaspoon of Calabrian chili paste into the marinara sauce to kick it up a notch.
- Use vodka sauce. While I love using homemade simple marinara, you can easily make a creamier version of this recipe, substitute the marinara sauce for your favorite vodka sauce or leftover spicy rigatoni sauce.
How to Make Baked Goat Cheese Dip (Step-by-step)
Heat oven to 350ºF (180ºC). Dip one side of the baguette slices into the oil and place on a baking sheet with the oil-dipped side facing up. Repeat with the remaining slices. Next, bake until crisp, about 15 minutes. Remove and let cool.
Heat the oven to 400ºF (200ºC). Then add the marinara sauce to the bottom of an 8” x 5½” baking dish. Flatten the goat cheese log into a circle then add to the baking dish on top of the sauce.
Bake until the goat cheese is melty and the sauce is bubbling, about 15 to 20 minutes. Season the baked cheese with salt and pepper, then garnish with basil and serve with the crostini for dipping.
FAQ – Frequently Asked Questions
Yes! While I love using homemade marinara, store-bought works well as a shortcut!
Yes, though the flavor and texture will change. A fresh chèvre goat cheese works best for its tangy creaminess, but you could try a soft ricotta mixed with a bit of cream cheese, or a mild feta for a crumbly version.
Store leftovers in an airtight container in the fridge. The baked goat cheese marinara is best eaten within 2-3 day. Reheat gently in the oven or microwave, though note the texture of the cheese may change a bit once cooled.
Yes! If you like heat, try stirring in ½ teaspoon of crushed red pepper flakes or a spoonful of Calabrian chili paste into the marinara. You could also add herbs like oregano or thyme for more Italian flavor.
Other Recipes to Try
If you enjoy this baked goat cheese recipe, I recommend checking out these:
Made this baked goat cheese marinara? Be sure to rate the recipe and drop a comment below! Your feedback means everything (and helps others find it too)!
Baked Goat Cheese Marinara
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Ingredients:
- 1 French baguette, cut into ½” slices
- ½ cup extra-virgin olive oil
- 1 cup marinara sauce of choice
- 6 ounce log goat cheese
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 1 tablespoon thinly sliced basil, for garnish
Instructions:
- Heat oven to 350ºF (180ºC). Dip one side of the baguette slices into the oil and place on a baking sheet with the oil-dipped side facing up. Repeat with the remaining slices.
- Bake until crisp, about 15 minutes. Remove and let cool.
- Heat oven to 400ºF (200ºC). Add marinara sauce to the bottom of an 8” x 5½” baking dish.
- Flatten the goat cheese log into a circle then add to the baking dish on top of the sauce.
- Bake until the goat cheese is melty and the sauce is bubbling, about 15 to 20 minutes.
- Season with salt and pepper, then garnish with basil and serve with the crostini.
Notes:
Nutrition:
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So happy to hear you enjoyed!
We love this recipe! I make it all the time!! To switch things up we occasionally use a spicy marinara!
So happy to hear that!! I love the idea of adding spicy marinara! I feel like vodka sauce would also be great!
Hi, I love this recipe and make it often. It is delicious and friends ask for the recipe. I make your homemade marinara sauce for it. Can I make the marinara sauce in advance and freeze it?
I’m so happy to hear it’s a hit!! Yes you can absolutely make the marinara in advance and freeze it for up to 3-4 months!