Given that we make about 5000 pounds of Canterbury soft goat cheese a year here at Edgwick Farm, we always have some on hand and it is our go-to cheese for quick appetizers. This recipe for baked goat cheese is a stand-by in our kitchen and we can promise you, it will be consumed quickly!
Canterbury soft goat cheese is truly a versatile cheese. Just putting out a medallion of unadorned soft goat cheese with some crackers is usually enough to make everyone happy. However, why stop there when with a little effort you can create something truly memorable. Baking it with some goodies on top from your well-stocked pantry kicks it up a notch. The great thing about this dish is that it can be prepared quickly and with only a moment’s notice. So take some advice from us at Edgwick Farm: keep a little Canterbury soft goat cheese on hand and along with a few other staples like olives, artichoke hearts, and capers you will be good to go.
Our ‘go-to’ basic baked goat cheese consists of olives, artichoke hearts, capers, and garlic, but the sky is the limit when coming up with other flavor combinations. Look at what bits of this and that are left in your refrigerator and get creative! Almost anything would be good baked on top of some soft goat cheese!
Baked Canterbury Soft Goat Cheese Recipe
- 8 ounces of Canterbury Soft Goat Cheese
- 1/3 cup mixed chopped pitted olives (Kalamata, green, stuffed, etc.…)
- 1/3 cup drained and chopped artichoke hearts
- 1-tablespoon capers
- 1-2 cloves of garlic, chopped
- 1-2 tablespoons olive oil
- Kosher salt
Spread the cheese loosely into the bottom of an ovenproof dish to a depth of around 1/2 to 3/4 of and inch. Combine the olives, artichokes, capers, and garlic together and spread over the goat cheese.
Drizzle with olive oil, and sprinkle with kosher salt to taste. Bake uncovered in a 350° oven for 35-40 minutes, or until the top and edges have slightly started to brown and the top is nice and bubbly. Serve immediately with sliced baguette, crackers, or pita.