Apparently it’s a week of cheese!
Not complaining — at all.
I didn’t plan to post so many cheesy recipes this week, but here I am in San Francisco typing another one to follow Monday’s grilled cheese and yesterday’s cheesy avocado toast. I promise Monday will bring something sweet and uncheesy, but for now: more cheese.
This baked goat cheese is officially my new obsession. I had a version of it in Boston last week, came home for about 24 hours, and immediately made it myself. That’s how hooked I am. It’s unbelievable.
There are countless ways to bake goat cheese — with figs, olives, flavored oils, roasted vegetables, herbs, or even fruit. For this version I used caramelized roasted garlic cloves, roasted in oil so the oil itself becomes deeply flavored, and paired them with roasted red peppers.
Oh my gosh.
You can absolutely dip vegetables into this, but the star for me was the pull-apart baguette.
The pull-apart baguettes are warm rather than toasted — that’s the key. Brush the sliced baguette with olive oil, sprinkle sea salt, pepper and fresh thyme, and bake just until warmed through. They become perfectly soft and pillowy for scooping the hot, creamy goat cheese.
It’s entirely possible two people polished off the whole thing. Maybe.
Baked Goat Cheese with Roasted Garlic and Pull Apart Baguettes
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Ingredients
- 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
Pull Apart Baguettes
- 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
Instructions
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Preheat the oven to 375°F. Place the peeled garlic cloves and 1/3 cup olive oil in a small ramekin. Roast in the oven until the garlic is caramelized and golden, about 20 minutes.
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In a bowl, mix the goat cheese with 1 tablespoon fresh thyme, salt, pepper and garlic powder. Shape the mixture into an oval and place it in the center of an oven-safe skillet or baking dish. Surround the cheese with the roasted red peppers. Pour most of the flavored oil over the goat cheese and top with the roasted garlic cloves. Bake 15 to 20 minutes, until the cheese is soft, smooth and hot. During the last 5 minutes, put the prepared bread in the oven to warm. Remove the cheese from the oven, drizzle with the remaining olive oil and scatter the remaining thyme on top. Serve immediately.
Pull Apart Baguettes
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Take each baguette section and make slices every 1/2 inch, stopping just before you cut through. Brush the bread thoroughly with olive oil, getting the oil into the crevices. Sprinkle with salt, pepper, garlic powder and fresh thyme. Warm the bread in the oven for the final 5 minutes of the goat cheese baking time. The bread should be soft and warm, not crisp.
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