Do any of you remember having baked goat cheese at restaurants back in the early to mid 2000s? I feel like I saw it on loads of menus up and down the Eastern seaboard during my travels. It was always nestled in tomato sauce, baked to perfection and served with crispy bread. It’s one of those appetizers that, really, all you need is a side salad to go with it to make it the perfect meal.
A couple months back, Jennifer from Jennifer’s Homemade contacted me through instagram and asked if I would create a recipe around her flatbreads and breadsticks. I love the opportunity to try other food products and create recipes around them. Recipe development is probably one of the most fun aspects of being a food blogger. It’s where you can really let your creativity take over and color outside the lines with different flavors and combos.
If you all haven’t ever tried Jennifer’s Homemade flatbread and breadsticks, you’ve GOT to try them. The flatbread and breadsticks are made with extra virgin olive oil, sea salt and fresh rosemary. They’re also naturally vegan. Today’s recipe isn’t vegan, BUT, if you follow a vegan lifestyle, you need these in your pantry. They’re a great addition to any appetizer platter.
Today’s recipe is a take on that delectable baked goat cheese appetizer I talked about earlier, only this time we’re baking it in a quick and easy homemade peach compote and serving it with Jennifer’s Homemade Rosemary Flatbreads. Rosemary, peach and goat cheese kept finding their way to my mind, so I had to try it out. This is such a delicious appetizer. I love that you can put it in a little cast iron skillet for added southern touch. Not to mention the fresh local peaches that are in season. Give this recipe a try and be sure to give Jennifer some love and order a box or ten of her breadsticks and flatbreads.
Baked Goat Cheese with Peach CompoteSERVES 4-6 PrintDownload
- 4 oz of goat cheese
- 1 cup of Peach Compote (recipe below)
- honey, optional
- Jennifer's Homemade Rosemary Flatbreads
- Press the goat cheese into a small cast iron skillet or baking dish, leaving about a 1 inch well between the edge of the skillet and goat cheese.
- Spoon the peach compote around the goat cheese.
- Bake at 350 until the goat cheese is melted about bubbly, about 15 minutes.
- You can drizzle a little honey over the top before serving or leave it plain.
- Serve with Jennifer's Homemade Rosemary Flatbreads
Peach CompoteSERVES PrintDownload
- 3 medium peaches
- 1/3 cup brown sugar
- 1/8 tsp salt
- 2 Tbsp of water
- dash of vanilla, optional
- Wash and peel the peaches. Cut into slices and place in a small saucepan.
- Add the sugar, water, salt and vanilla if you're using it.
- Bring the mixture to a boil, then reduce and simmer for about 15 minutes until the peaches are super soft and the mixture has thickened.
- When cooled, store in mason jars in the fridge for up to 2 weeks.
- Serve on pancakes, waffles, on cheese plates or in the appetizer we're making today.