Baked Goat Cheese Marinara

Baked Goat Cheese Marinara

Isn’t it amazing how something so simple can look so good in a photo? I posted this to my Facebook Fan Page a couple of days ago because I was that excited to share it before the blog post went live. I figured why should I deny my fans from such tasty beauty? (insert gleeful grin here)

I love making this recipe because it’s (A): Super Easy, (B): Wonderfully Flavorful and (C): Crazy Cheap. Since it really only has five ingredients, it is flexible enough to be adjusted according the number of people you want to serve. I’ve made it for one as a late night snack or for a weeknight dinner party for six. The reaction is just the same…YUM!

Baked Goat Cheese Marinara
Prep Time
Cook Time
Total Time
Recipe Type: Appetizers
Serves: 4 people
  • 2/3 cup prepared marinara sauce
  • 4 oz goat cheese
  • 2 Tbl. fresh basil, chopped
  • 10 – 12 slices French bread
  • 1 Tbl. olive oil
  1. Set your broiler to high. Brush each side of the bread slices with olive oil and place on a sheet pan. Toast each side under the broiler for 2 – 3 minutes, or until golden brown.
  2. Pour marinara sauce in the bottom of a baking dish. Slice the goat cheese in half and place in the center of the marinara sauce. Bake under the broiler for 4 – 6 minutes or until the goat cheese is soft and slightly golden.
  3. Sprinkle the mixture with fresh basil before serving. Serves 4 people as an appetizer.


  1. says

    Holy Shit Cory! Heaven in a plate – you just reminded me that I had this as an appetizer on my anniverary back in December. I even told myself “I need to find a recipe for this!”

    I love all things goat cheese! You’ll get a kick out of this – I worked as a manager at a private dinner club. The nights I managed I could eat whatever I wanted off the menu (except the lobster tail!). Almost each and every night I would get the goat cheese appetizer:

    thin slices of prosciutto, then a two garlic crostinis were put on top, then two rounds of baked goat cheese on top of the bread, then drizzled with a balsamic reduction. Holy cow it was heaven on a plate – but all the servers were like “why didn’t you get the 28 ounce ribeye and share it with us?!”

    Thanks for the recipy Cory – hope you have a great weekend!

  2. says

    YUM Cory! I now have a recipe for my favorite tapa from Cafe` Iberico! Remember the time we met up with you there and John did the corporate G-string immitation, we laughed, we drank sangria oh yeah and it was the middle of the after noon – we got pretty toasted and then we went and fed our faces again where was it? Gino’s? Good times…..good times!!!!! ~Miss Mary

    • Culinary Cory says

      Foodo: One of my favorite memories Cafe Iberico is “EASTER ISLAND”. Hands down my favorite. Good Times. Good Times.


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