Baked Goat Cheese with Tomato Confit

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

Creamy goat cheese rounds baked atop slow-cooked, sweet tomato confit infused with garlic and fresh thyme for a rich appetizer. This French-inspired quick recipe, ready in about 45 minutes, pairs goat cheese rounds, cherry tomatoes, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 (about 2 oz each) goat cheese rounds
• 2 cups, halved cherry tomatoes
• 4, thinly sliced garlic cloves
• 2 tsp, chopped fresh thyme
• 4 tbsp extra virgin olive oil
• 3/4 tsp sea salt
• 1/2 tsp black pepper
• 1 tbsp balsamic vinegar
• 12, toasted baguette slices

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Instructions

1. Step 1: In a medium saucepan, combine 2 cups halved cherry tomatoes, 4 tbsp extra virgin olive oil, 4 thinly sliced garlic cloves, 2 tsp chopped fresh thyme, 3/4 tsp sea salt, and 1/2 tsp black pepper. Cook over low heat for 25 minutes, stirring occasionally, until the tomatoes are very soft and syrupy.
2. Step 2: Preheat oven to 375°F. Place 6 goat cheese rounds on a parchment-lined baking sheet.
3. Step 3: Spoon the warm tomato confit evenly over each goat cheese round, then drizzle with 1 tbsp balsamic vinegar.
4. Step 4: Bake for 10 minutes until the goat cheese is warm and slightly softened but not melted.
5. Step 5: Serve immediately with 12 toasted baguette slices for spreading the cheese and confit.