Chili Oil Baked Goat Cheese with Roasted Cherry Tomatoes

I am a little bit (actually a lot of bit) obsessed with goat cheese, and baking it with chili oil and cherry tomatoes has become one of my new favorite ways to eat it. This appetizer takes minimal effort and has only a handful of ingredients, but is still full of flavor and pretty addicting. There is some heat, but the creamy goat cheese balances it out. I like to keep a bottle of the chili oil on hand to drizzle on soups, vegetables, and pasta. Since goat cheese is really the star of this dish, be sure and buy a good quality cheese.

Chili Oil Baked Goat Cheese with Roasted Cherry Tomatoes

 

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Serves: 2-4 servings

Ingredients

• 4 ounces goat cheese, sliced into 3 thick slices
• 5 ounces small cherry tomatoes
• 1½ tablespoons chili oil (click here for the recipe)
• Salt and pepper, to taste
• Crostini, for serving

Instructions

1. Preheat oven to 450 degrees F. Arrange goat cheese in a small cast iron pan or other baking dish. Evenly distribute tomatoes on top. Drizzle with the chili oil, season with salt and pepper to taste, and place in the oven. Bake in the preheated oven for 20-30 minutes, until the tomatoes have burst from their skins and are beginning to brown in spots.
2. Serve warm with crostini.

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