Goat Cheese With Sun-Dried Tomatoes & Rosem

This elegant yet simple appetizer features a creamy goat cheese base topped with a vibrant marinade of sun-dried tomatoes, garlic, and fresh rosemary. The combination delivers a rich, tangy flavor profile with earthy herbal notes, perfectly complementing the crisp texture of toasted baguette rounds. It is an ideal starter for dinner parties, wine tastings, or casual potlucks, offering a sophisticated touch without requiring extensive preparation. The dish highlights the natural sweetness of the tomatoes against the sharpness of the cheese, creating a balanced bite that guests will love. Simple to assemble with pantry staples, this recipe provides a delicious and visually appealing way to kick off any meal.

Cooking Method: Baking

Cuisine: French

Courses: Appetisers

Difficulty: Intermediate

Servings: 8

Calories: 263.0

Dietary: Gluten-free

Description

This elegant yet simple appetizer features a creamy goat cheese base topped with a vibrant marinade of sun-dried tomatoes, garlic, and fresh rosemary. The combination delivers a rich, tangy flavor profile with earthy herbal notes, perfectly complementing the crisp texture of toasted baguette rounds. It is an ideal starter for dinner parties, wine tastings, or casual potlucks, offering a sophisticated touch without requiring extensive preparation. The dish highlights the natural sweetness of the tomatoes against the sharpness of the cheese, creating a balanced bite that guests will love. Simple to assemble with pantry staples, this recipe provides a delicious and visually appealing way to kick off any meal.

Ingredients

3 Dried Tomatoes; halved
3 cloves Garlic; pressed
2 tablespoon Canola oil
1 tablespoon Fresh rosemary; chopped
1 French Bread loaf

Directions

1
Preheat oven to 350 degrees F (175 degrees C).
2
If using dry sun-dried tomatoes not packed in oil, cover with hot water and let stand for 5 minutes, then drain and chop finely.
3
In a small bowl, combine the chopped sun-dried tomatoes, pressed garlic, 2 tablespoons of canola oil, and chopped fresh rosemary.
4
Cover the tomato mixture and refrigerate for at least 30 minutes or up to 4 hours to allow flavors to meld.
5
Slice the French bread loaf into thin rounds.
6
Brush the bread rounds lightly with additional canola oil.
7
Arrange the bread rounds on a baking sheet in a single layer.
8
Bake in the preheated oven for 8 to 10 minutes, or until lightly toasted and golden brown.
9
While the bread toasts, spread a generous layer of goat cheese onto a serving plate or individual plates.
10
Spoon the marinated sun-dried tomato mixture over the goat cheese.
11
Serve immediately with the toasted baguette rounds, garnishing with fresh rosemary sprigs if desired.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 263.0kcal

% Daily Value *
Total Fat 9.0g14%
Saturated Fat 0.8g4%
Cholesterol 0.0mg0%
Sodium 142.4mg6%
Total Carbohydrate 40.7g14%
Dietary Fiber 3.7g15%
Sugars 4.0g
Protein 7.8g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Store leftover marinated tomato mixture in an airtight container in the refrigerator for up to 3 days.

For a vegan option, substitute the goat cheese with a firm vegan cheese alternative or a cashew-based cream cheese.

If sun-dried tomatoes packed in oil are used, pat them dry with paper towels before chopping to prevent the mixture from becoming too oily.

You can also serve this spread on crackers or crostini for a different texture.

Keywords: goat cheese, sun-dried tomatoes, rosemary, garlic, baguette, appetizer, french, cheese spread, party food, toasted bread, canola oil, herbs, vegetarian, easy recipe, snack

Read it online: https://www.chefs-mate.com/recipe/goat-cheese-with-sun-dried-tomatoes-rosem/