Make this 5-Ingredient Baked Goat Cheese with Apricot Jam in under 20 minutes!
Creamy goat cheese is baked with sweet apricot jam and salty pistachios for an unreal appetizer bite.
You only need 5 simple ingredients to make this easy appetizer so it’s perfect for any gathering and anytime of year, even holiday season.
While I love to make these apricot jam & goat cheese puff pastry pinwheels, when I want the same flavours in an appetizer more quickly I make this Baked Goat Cheese with Apricot Jam instead!
Soft goat cheese pairs beautifully with tart and sweet apricot jam and salted pistachios bring tons of flavour and crunch. It’s an appetizer that’s hard to resist!
why you’ll love this baked goat cheese
- You only need 5 ingredients to make this appetizer.
- It’s perfect for Springtime but you could enjoy it any time of year.
- The entire recipe is made in a baking dish – no fancy equipment needed.
- It’s great recipe to make when you don’t have a lot of time and guests are coming over!
- All of these ingredients are easily found in the grocery store.
Ingredients needed to make this easy baked goat cheese appetizer
Goat cheese: make sure to use a log of goat cheese that you can cut into rounds
Apricot jam: you can use apricot jam or apricot preserves or, try this baked goat cheese with my quick apricot jam
Extra-virgin olive oil: a drizzle of olive oil adds a touch more flavour and blends well with the apricot jam and goat cheese
Pistachios: use salted pistachios as they bring much more flavour than unsalted
Fresh herbs: fresh thyme is a lovely garnish to use in the Spring and Summer; if you make this baked goat cheese in the Fall or Winter, highly recommend using fresh rosemary as a garnish instead
How to make this baked goat cheese dip
Step 1: Preheat the oven to 375F.
Step 2: *Tip: If the goat cheese is crumbling while you’re trying to cut it, place the log in the freezer for 10-15 minutes which helps it to hold together better* Add the rounds of goat cheese to a small baking dish or small cast iron skillet.
Step 3: Drizzle the goat cheese with olive oil. Add spoonfuls of apricot jam in between / in the open pockets between the goat cheese rounds.
Step 4: Save 1 tbsp of chopped pistachios for garnish and then sprinkle the rest over top of the goat cheese.
Step 5: Bake for 15-18 minutes or until the goat cheese is warmed through and jam is bubbling. Garnish with fresh thyme if desired. Serve this warm goat cheese with crostini, crusty bread or crackers.
Expert tips
- If you make this baked goat cheese in the Fall or Winter, highly recommend using fresh rosemary as a garnish instead of fresh thyme.
- Want to make your own crostini to enjoy with this baked goat cheese appetizer? Here’s how:
- Preheat the oven to 400°Fahrenheit. Use a bread knife to slice a baguette into 1-inch thick slices, about 20-24 slices. Place the baguette slices on a parchment paper lined baking sheet. Brush the bread slices with olive oil on one side and place in a single layer on the baking sheet. Bake for 5 minutes, then flip and bake for another 5 minutes until toasted. Set aside.
- If you don’t have salted pistachios, use unsalted and make sure to add a pinch of salt on top of the appetizer before serving.
Common questions
Should I use room temperature goat cheese?
It’s best to use goat cheese straight from the fridge! If the goat cheese is too warm, you won’t be able to slice it in rounds.
What if my goat cheese is too soft to cut?
If the goat cheese is crumbling while you’re trying to cut it, place the log in the freezer for 10-15 minutes which helps it to hold together better
How to store
I recommend enjoying this dip immediately. If you have leftovers, store in the fridge in an airtight container for up to 3 days. Warm leftovers at 325F until warmed through and enjoy again.
More goat cheese recipes to love from the blog
Blueberry and Goat Cheese Crostini Appetizer
Summer Peach and Tomato Crostini with Goat Cheese
Easy Goat Cheese Appetizer with Fig Jam & Pecans
5-Ingredient Baked Goat Cheese with Apricot Jam
Ingredients
- 300g / 10oz goat cheese log, sliced into 1/2 inch rounds
- 1 tbsp extra-virgin olive oil
- 1/2 cup apricot jam or apricot preserves
- 1/4 cup chopped salted pistachios, divided
- optional: fresh thyme for garnish
Instructions
- Preheat the oven to 375F.
- *Tip: If the goat cheese is crumbling while you're trying to cut it, place the log in the freezer for 10-15 minutes which helps it to hold together better* Add the rounds of goat cheese to a small baking dish or small cast iron skillet.
- Drizzle the goat cheese with olive oil. Add spoonfuls of apricot jam in between / in the open pockets between the goat cheese rounds.
- Save 1 tbsp of chopped pistachios for garnish and then sprinkle the rest over top of the goat cheese.
- Bake for 15-18 minutes or until the goat cheese is warmed through and jam is bubbling. Garnish with fresh thyme if desired. Serve immediately with crostini or crackers.
Notes
- If you make this baked goat cheese in the Fall or Winter, highly recommend using fresh rosemary as a garnish instead of fresh thyme.
- Want to make your own crostini to enjoy with this baked goat cheese appetizer? Here's how:
- Preheat the oven to 400°Fahrenheit. Use a bread knife to slice a baguette into 1-inch thick slices, about 20-24 slices. Place the baguette slices on a parchment paper lined baking sheet. Brush the bread slices with olive oil on one side and place in a single layer on the baking sheet. Bake for 5 minutes, then flip and bake for another 5 minutes until toasted. Set aside.
- If you don't have salted pistachios, use unsalted and make sure to add a pinch of salt on top of the appetizer before serving.
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