5-Ingredient Baked Goat Cheese with Apricot Jam
Servings: 6 -8
Calories: 229kcal
You only need 5 ingredients to make this Baked Goat Cheese with Apricot Jam. It's a quick and easy appetizer you can make any time of year.
Print Recipe
Rate this Recipe
Pin Recipe
Ingredients
- 300 grams (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
Variation: Baked Goat Cheese with Fig Jam
- 300 grams (10oz) goat cheese log, sliced into 1/2 inch rounds
- 1 tbsp extra-virgin olive oil
- 1 tsp balsamic vinegar (optional)
- 1/2 cup fig jam
- 1/4 cup chopped pecans, divided
- 1 tsp orange zest
- 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.
Variation: Baked Goat Cheese with Fig Jam
- 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 and balsamic vinegar (if using). Add spoonfuls of fig jam in between / in the open pockets between the goat cheese rounds.
- Save 1 tbsp of chopped pecans for garnish and then sprinkle the rest over top of the goat cheese. Sprinkle the orange zest over 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.
Nutrition
Calories: 229kcal | Carbohydrates: 14g | Protein: 10g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 23mg | Sodium: 192mg | Potassium: 81mg | Fiber: 1g | Sugar: 9g | Vitamin A: 578IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 1mg
Tried this recipe?Mention @cookinginmygenes or tag #cookinginmygenes!