Queso De Cabra Con Tomate (Spanish Baked Goat Cheese In Tomato Sauce)
Queso de cabra con tomate, or Spanish baked goat cheese in tomato sauce, is a delicious and simple tapas recipe everyone will love.
Equipment
Ingredients
Baked Goat Cheese In Tomato Sauce
- 15 oz canned diced tomatoes in tomato juice no salt added
- 2 tbsp extra virgin olive oil
- 2 tbsp grated parmesan cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp Spanish smoked paprika
- ½ tsp ground red cayenne pepper
- ¼ tsp turmeric
- ¼ tsp salt
- ⅛ tsp ground thyme
- ⅛ tsp ground coriander
- ⅛ tsp black pepper
- 4 oz goat cheese
Garlic Crostini
- 1 baguette sliced into quarter-inch thick rounds
- 1 to 2 tbsp olive oil
- 2 to 3 tsp minced garlic
- 2 to 3 pinches sea salt
Instructions
Baked Goat Cheese In Tomato Sauce
- First, add tomatoes, olive oil, parmesan, garlic powder, onion powder, smoked paprika, cayenne, turmeric, salt, thyme, coriander, and black pepper to a blender. Blend on medium speed until smooth, about 30 seconds to 1 minute.
- Preheat oven to 350 degrees F. Transfer the tomato sauce to a small baking dish and bake until warmed through, about 10 minutes.
- Finally, add the block of goat cheese to the center of the baking dish. Switch the oven to broil on LOW and broil until the cheese is soft and starting to melt, about 3 to 5 minutes.
- Serve hot with garlic crostini.
Garlic Crostini
- Preheat oven to 350 degrees F. Lay the baguette slices on a foil-lined baking sheet in a single layer. Drizzle lightly with olive oil, then spread minced garlic on each piece of bread. Season with a few pinches of salt.
- Bake until lightly toasted, about 10 minutes.
Notes
Garlic crostini: Baked goat cheese in tomato sauce is best served with freshly made garlic crostini for dipping! You can toast the crostini in the oven while the tomato sauce warms through since they bake at the same temperature.
Serving suggestions: This dish is perfect for tapas nights and date nights at home! Serve it alongside other tapas dishes like patatas bravas or pan con tomate and a glass of sangria or wine.
Storing & reheating leftovers: If you happen to have any of this goat cheese and tomato dip leftover, you can simply wrap it up in plastic wrap and keep it in the fridge for up to 2 days. Reheat in the oven at 350 degrees F, uncovered, until warm, about 10 minutes or so (depending on how much is leftover).
Nutrition
Calories: 383kcal | Carbohydrates: 40g | Protein: 14g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 15mg | Sodium: 1015mg | Potassium: 437mg | Fiber: 4g | Sugar: 8g | Vitamin A: 772IU | Vitamin C: 11mg | Calcium: 172mg | Iron: 4mg