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Baked Goat Cheese with Ricotta and Sweet Roasted Tomatoes

baked goat cheese with sweet tomatoes

This hot and gooey dish can be eaten straight out of the oven (when no one is looking), but doubles as a spectacular spread on matzo. The combination of ricotta and goat cheese provides 11 grams of protein per serving. It can be served as an appetizer or a light meal.

  • Duration
  • Cook Time
  • Prep Time
  • 8 ServingsServings


For the baked cheese

  • 2 cups Natural and Kosher ricotta cheese
  • 4 ounces Natural and Kosher plain goat cheese
  • 1 egg
  • 1 tablespoon dried oregano
  • Generous grinding of black pepper
  • Generous sprinkling of kosher salt

For the sweet tomatoes

  • 1 tablespoon olive oil
  • 2 pints cherry or grape tomatoes
  • 1/4 cup white wine
  • 2 tablespoons light brown sugar
  • 1 teaspoon dried oregano
  • Dash sea salt


For the baked cheese:
1. Preheat the oven to 375°F.  Brush the inside of a 2-cup baking dish with olive oil.
2. In a medium-sized bowl, stir the ricotta, goat cheese and egg well with a large spoon until smooth. Stir in the oregano and a generous amount of pepper and salt.
3. Spoon the cheese mixture into the prepared baking dish and bake for 40 minutes, or until puffed in the center and browning.
4. Let the cheese cool slightly, and then invert it out onto a plate.
For the tomatoes:
1. While the cheese is baking, heat the olive oil in a large skillet over medium heat, then drop in the tomatoes.
2. Cook, stirring frequently, until the skins on the tomatoes start to split.
3. Pull the pan off the flame, add the wine and return to the heat.
4. Add the brown sugar and herbs and stir until the sugar is melted. Add a generous pinch of salt.
5. Lower the heat and cook gently until the liquid is reduced to a syrupy coating for the tomatoes.
6. When ready to serve, spoon the candied tomatoes over the warm baked cheese and serve with matzah.
7. Both parts of this dish can be prepared and/or cooked ahead and reheated before serving.

As seen in Joy of Kosher with Jamie Geller Magazine Spring 2014 – Subscribe Now