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With a crunchy golden crust and a warm creamy center, Baked Goat Cheese is easy to make and undeniably delectable. Serve as an appetizer along with crackers or artisan crisps. Or slide onto lightly dressed mixed greens to elevate a ho hum salad into something totally mouthwatering.

Baked Goat Cheese served on a white plate with artisan crisps and greens

You’ll need just four simple ingredients and a little forethought to make these breaded goat cheese rounds. They need to chill for an hour in the refrigerator before baking. Or make them several hours ahead, refrigerate, and bake just before serving for a convenient date night or dinner party appetizer.

Ingredients You Need to Make Baked Goat Cheese

Baked Goat Cheese Ingredients on a white marble board
  • Goat Cheese: Soft goat cheese logs are just right for cutting into uniform rounds.
  • Olive Oil: Your favorite good quality extra-virgin olive oil.
  • Panko Breadcrumbs: You can use regular breadcrumbs, but I highly recommend panko for their light, crispy crunch.
  • Kosher Salt
  • Optional – Artisan Crisps: Your favorite variety of artisan crisp or other cracker. Or make your own Lavosh Crackers or Homemade Artisan Crisps.
  • Optional – Mixed Baby Greens: To add a bit of freshness to your goat cheese appetizer plate.
  • Optional – Red Wine Vinegar: Champagne vinegar, white wine vinegar, or balsamic vinegar would also be delicious for a simple vinaigrette.
  • Optional – Freshly Ground Black Pepper
Baked Goat Cheese served on white plates with salad and artisan crisps photographed from above

This recipe envisions a pretty individual appetizer plate, including a tiny mound of lightly dressed greens and a stack of artisan crisps or crackers. But you can make just the baked goat cheese rounds to enjoy how ever you like.

Recipe Options

  • Add a little heat to the breadcrumbs by adding a pinch of red pepper flakes or
  • Stir in 1/2 teaspoon of dry oregano or thyme into the breadcrumbs for a more herbaceous baked goat cheese appetizer.
  • Instead of crackers or crisps, serve with thinly sliced baguette baked into crostini.

Goat Cheese FAQ

Does goat cheese melt in the oven?

When baked in the oven, goat cheese gets warm and soft, but doesn’t melt into a puddle like cheddar or mozzarella would. Refrigerating the breadcrumb coated rounds before baking ensures that the crust will have time to crisp and turn golden without overcooking the goat cheese. You can also substitute soft goat cheese for cream cheese in many recipes.

Does goat cheese melt well?

Though it doesn’t melt like cheeses like brie or fontina, it will melt when tossed with hot pasta or stirred into hot soups or sauces.

More Appetizer Recipes

How to Make Baked Goat Cheese

Step 1: Slice goat cheese logs into equal rounds. Dip one round in a small bowl of olive oil and turn with tongs until all sides are coated. Transfer to plate of panko breadcrumbs mixed with kosher salt; use tongs or your fingers to coat on all sides. Place coated round on a shallow baking dish lined with parchment paper. Repeat with remaining rounds. Cover and refrigerate 1 hour.

oiling and breading goat cheese rounds

Step 2: Bake chilled rounds in a 450˚F oven uncovered 10 minutes, or until golden brown.

breaded goat cheese rounds ready to bake

Step 3: Meanwhile, toss mixed greens with a splash of red wine vinegar and a drizzle of olive oil (or a splash of Champagne Vinaigrette). Season to taste with salt and pepper and divide among 4 appetizer plates. Divide warm goat cheese rounds among plates and serve with crackers or artisan crisps.

baked goat cheese served on a white plate
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Baked Goat Cheese

5 from 8 votes
Prep: 10 minutes
Cook: 12 minutes
Total: 1 hour 22 minutes
Course: Appetizer
Cuisine: American
Calories: 304
Servings: 4 people
Crispy and golden brown outside, soft and warm inside, Baked Goat Cheese is a perfect appetizer or salad topper!

Ingredients  

  • 1/4 cup olive oil plus more for tossing with greens
  • 1/2 cup panko breadcrumbs
  • 1/4 teaspoon kosher salt plus more for seasoning greens
  • 2 4-ounce goat cheese logs
  • 5 ounces mixed baby greens
  • red wine vinegar
  • kosher salt
  • freshly ground black pepper
  • artisan bread crisps or crostini for serving

Instructions 

  • Line a small, shallow baking dish with parchment paper.
  • Pour olive oil into a small bowl. On a small plate, stir together panko breadcrumbs and salt. Slice each goat cheese log into 4 equal rounds. Use tongs to dip each round first into olive oil, then breadcrumb mixture to coat all sides and place in prepared baking dish. Cover and refrigerate 1 hour.
  • When ready to bake goat cheese, preheat oven to 450˚F.
  • Bake goat cheese rounds, uncovered 10 minutes, or until breading is crisp and golden brown and cheese is soft.
  • While goat cheese bakes, toss salad greens in a large bowl with a little olive oil and a few splashes of red wine vinegar. Season lightly with salt and pepper.
  • To serve as a single appetizer, arrange greens, baked goat cheese, and artisan bread crisps or crostini on large serving platter. Or to serve as individual appetizers, place a round of goat cheese, 2 crisps or crostini, and a small serving of dressed greens on 4 small plates. Serve.

Notes

  1. Note that nutrition information does not include artisan crisps or crackers.

Nutrition

Calories: 304kcal | Carbohydrates: 7g | Protein: 12g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 26mg | Sodium: 418mg | Potassium: 90mg | Fiber: 1g | Sugar: 1g | Vitamin A: 988IU | Vitamin C: 8mg | Calcium: 98mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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25 Comments

  1. Amy says:

    5 stars
    Tried these today. They are great though my goat cheese was not saying in the nice round while coating them. Any suggestions as to how to correct that? Still tasted great!

    1. Marissa Stevens says:

      Hi Amy! So glad you enjoyed these. Be sure that the coated rounds are well chilled before baking. That should help them to hold their nice round shape.

  2. Andrea says:

    I have found out that I am allergic to wheat and corn.. instead of panko breading, could I do some sort of almond flour or coconut flour?

    1. Karen says:

      I was wondering the same. Have you tried that yet? I’m also wondering if you could just bake the cheese without the crumbs, like Parmesan cirsps?

    2. Meghan says:

      Why not substitute crushed pork rinds?