Roasted Tomatoes With Whipped Goat Cheese

These roasted tomatoes are sweet, jammy, and full of rich umami flavour, the perfect pairing for creamy whipped goat cheese. I’ve stirred them through pasta sauces before, but today I’m using them to create a simple yet delicious appetiser. Serve them on crusty sourdough for a summery starter that’s just as beautiful as it is delicious.

I absolutely adore tomatoes, and even more so when they’re roasted. The oven transforms them into something truly magical: sweet, jammy, and bursting with flavour. In this recipe, I’ve paired them with a luscious whipped goat cheese that’s blended with roasted garlic and lemon for a little depth and zest. It’s all served on slices of sourdough, fried until golden and crispy in olive oil (it tastes like one big crouton), creating the most irresistible bite that’s equal parts creamy, tangy, crunchy and rich. And to finish it all off? A drizzle of honey for some sweetness and a sprinkling of some fresh thyme.

Why You'll Love This Recipe

• Sweet, jammy tomatoes: Roasting brings out the natural sweetness and richness of the tomatoes, making them totally irresistible.
• Creamy whipped goat cheese: Blended with roasted garlic and lemon for a tangy, savoury spread that balances the tomatoes perfectly.
• Crispy olive oil-fried sourdough: Golden, crunchy, and packed with flavour, olive oil fried bread is the ultimate base for this appetiser.
• Simple yet elegant: Easy enough to throw together, but impressive enough to serve at your next dinner party.
• Versatile: Serve it as an appetiser, light lunch, or part of a mezze-style spread.

Ingredients fOR Roasted Tomatoes With Whipped Goat Cheese

This one’s all about simple and Mediterranean ingredients that I truly love! Juicy tomatoes, creamy goat cheese, roasted garlic and good quality olive oil.

• Cherry tomatoes: I love using red cherry tomatoes on the vine for this. They’re naturally sweet and hold their shape beautifully when roasted, turning jammy and rich.
• Goat cheese: Choose a soft, creamy goat cheese (I love Meredith Dairy!) that whips up smooth and blends beautifully with other flavours.
• Roasted garlic: Slowly roasted until soft, sweet and caramelised. It melts into the cheese and gives it that deep, savoury kick.
• Lemon zest and juice: Adds just the right amount of brightness and zing to lift the richness of the cheese and garlic.

A full list of ingredients can be found in the recipe card below.

All my Tips & Tricks

• Use ripe, in-season tomatoes: The better the tomatoes, the sweeter and more flavourful the end result. Look for cherry or grape tomatoes on the vine if you can. If you are making this out of season, leave your cherry tomatoes to sit on your counter for a few days before roasting.
• Don’t rush the roasting: Let the tomatoes roast low and slow until they’re wrinkled, jammy and slightly caramelised, that’s where the magic happens.
• Roast your garlic until golden and soft: Roasted garlic has a mellow and almost sweet taste. The texture is soft and buttery and it will melt straight into the goat cheese.
• Whip the goat cheese until super smooth: Use a food processor for a silky smooth finish or mash together with a fork for a little texture.
• Fry the sourdough in olive oil, not butter: It gives the bread a beautiful crisp texture and a rich, slightly fruity flavour that ties everything together.
• Finish with honey and fresh thyme: A drizzle of honey adds sweetness and balances the tangy cheese, while thyme brings a pop of earthy freshness.

How To Make Roasted Tomatoes with Goat Cheese

This one’s super simple to bring together! Just roast, whip and assemble.

Step 1: Add the cherry tomatoes, garlic bulb, thyme leaves and olive oil to a large roasting dish. Season with salt and pepper.

Step 2: Bake for 50 minutes at 160°C / 320°F. Allow the garlic to slightly cool and then squeeze out the cloves.

Step 3: In a food processor, combine the goat cheese, lemon juice and zest and a tablespoon of olive oil from the goat cheese jar or baking dish that the tomatoes were roasted in. Blend until smooth.

Step 4: Toast the sourdough and serve with the whipped goat cheese and roasted tomatoes. Drizzle some honey and sprinkle some fresh thyme to finish.

FAQ's

How To Serve

Serve these roasted tomatoes and whipped goat cheese on warm, golden slices of olive oil-fried sourdough for the ultimate appetiser or light lunch. Finish each slice with a drizzle of honey and a sprinkle of fresh thyme, then plate them up on a big platter for sharing. They’re perfect as part of a grazing table, alongside some of my other favourite appetisers such as feta stuffed olives, spicy red pepper and feta dip and crispy fried calamari.

How To Store

This appetiser is best enjoyed fresh, especially once assembled. However, you can prep the components ahead of time. store the roasted tomatoes and whipped goat cheese separately in airtight containers in the fridge for up to 3 days. Let the goat cheese come to room temperature before serving, and reheat the tomatoes gently if desired. The sourdough is best fried just before serving to keep it crisp.

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If you make this creamy garlic parmesan chicken 🍅🧄 please tag me on Instagram, TikTok or Pinterest  — I’d love to see your beautiful creations! 🤍🧑‍🍳 If you have any questions or would like to leave a review, drop a comment below. I always love chatting all things food and hearing your feedback on my recipes!