Creamy fresh goat cheese is baked in a savory garlic tomato sauce, then covered with melted Swiss cheese and garnished with crispy fried capers.
What is not to love about that.
I shamelessly stole this appetizer from one of my favorite restaurants, Free State Brewery, and put my own spin on it. We eat there often, but there are so many things I love on the menu—before I even look at the specials—that I don’t always get the Spanish baked goat cheese. There are so many great appetizers on the menu: the artichoke dip, the hummus, and OMG the onion rings! Plus, for some reason, not everyone likes goat cheese? I guess it is a tangy, distinct flavor. Honestly, we mostly just get the fruit and cheese plate if we get appetizers at all — the entrees are so good, we sometimes skip the starters. And I’ve never actually had room for dessert.
Which is why I wanted to make my favorite appetizer, the Spanish baked goat cheese, at home. This has turned into one of my favorite ways to enjoy what I love most: cheese and bread.
Spanish Baked Goat Cheese with Crispy Capers
- 1 baguette, sliced
- 1 can fire-roasted crushed tomatoes, purred in food processor until smooth, or left chunky, according to your taste
- 3 cloves garlic, pressed or minced
- 6 oz goat cheese, cut in medallions
- 1/4 C capers
- 1/4 C Swiss cheese, shredded (optional)
- olive oil
Preheat oven to 350F. Spritz olive oil on baguette and toast in oven until golden brown.
Spritz small skillet with olive oil and fry capers on medium heat until a bit crispy.
In a small pan on medium heat, add a drizzle of olive oil and garlic. heat until fragrant, being careful not to burn. Add can of tomatoes and heat.
Transfer to baking dish. Top with slices of goat cheese and crispy capers and sprinkle with Swiss cheese, if desired. Heat under broil until cheese is golden brown. Serve with baguette.