Change up your cheesy appetizer with this easy and tasty baked goat cheese with peach chutney. It’s full of delicious flavors and is great with chips, crackers or on bread.
I’ve always had a bit of a soft spot for goat cheese. I remember my mum making it as a melty cheesy toast, like those I put in my spring salad. Then when I was a bit older, my sister-in-law made something similar to the pesto goat cheese filo parcels that are always a favorite.
I know for some, the flavor can be a bit strong, but often it’s just the particular cheese you choose. Just as there are many different cow’s milk cheeses, the same is true with goat’s milk. True, it is generally a little stronger, but not always as much as it’s reputation.
Does goat cheese melt well?
Goat cheese in general is not a cheese that will give you big cheese pulls. And sometimes, it won’t fully melt, even. However if you use the rounds with a rind, you will always get at least a good rim of melty softness around the edge. The rest will become softer and slightly warm.
For me, that’s certainly enough when you then pair it with a tasty fruit chutney as I have here, to then spread on chips, crackers or bread.
I’d recommend choosing a relatively mild goat cheese with a rind so that it both melts a bit, but the flavor isn’t too overpowering, and the rind helps prevent it oozing everywhere.
How to bake goat cheese
Given the above, it’s probably no surprise that you don’t need to bake goat cheese for very long. Around 5 – 10 minutes at a medium heat should be plenty. If you are more impatient, you can also put the cheese under the broiler/grill (as in the goat cheese toasts on my spring salad)
If you do, just bear in mind you need to be more careful about the dish you use. I used a ceramic dish (actually intended for cheese!) for the oven, but to broil I’d suggest just a small baking sheet.
For this dish, all I did was put some chutney under, around and on top of the cheese and pop it in the oven until the outer cheese is nicely soft. You can cook it a little longer than I did here, if you like, just bear in mind any chutney on top may dry a bit (so you may want to put it mainly if not all under).
I used some of the delicious peach chutney that I made recently, but you could also use others. I’d suggest a fruit-based chutney that has a good balance of sweet and spice, without being overly vinegar-based.
Here I served it with chips, but as I mention, crackers would also be great or spread on bread together. Arguably for all of these, you don’t need to bake the goat cheese. However for a few minutes prep and cooking, I do think it’s a little better than being cold.
Could you substitute the goat cheese for another type?
Yes, absolutely. I think the peach chutney would go just as well with brie or camembert, as well as some other relatively savory cheeses. Just be aware that the cooking time will vary, and I do recommend giving this a try as well!
Similarly, you can change the chutney, but my easy peach chutney works particularly well.
Easy to prepare, and that bit different from your more classic baked brie, this baked goat cheese with peach chutney is an easy and flavor-packed appetizer. Cheesy, fruity and with a delicious balance of sweet and savory, it’s perfect for entertaining and more.
Looking for more cheesy appetizers? Try these!
- Adjaruli khachapuri (Georgian cheese bread)
- Obatzda (German beer cheese dip)
- Spanish cheese plate
- Plus get more appetizer recipes in the archives.
Baked goat cheese with peach chutney
- 5 oz goat cheese 140g (round, with rind, but relatively mild)
- 1/4 cup peach chutney 4tbsp
- Preheat the oven to 375F/190C and allow cheese to come to room temperature.
- Put approx 3/4 of the chutney in the bottom/side of a baking dish just a little larger than the goat cheese round. Put the cheese on top and spoon the remaining chutney on top.
- Once the oven has come to temperature, put the dish in the oven and bake approx 10 minutes until at least the cheese by the rind is soft and gooey (you can cook a little more or less to taste).
- Feel free to add extra chutney as you serve, depending on the mix you prefer.
Get more ideas using peaches and nectarines in baking from this month’s Baking Bloggers:
- Baked Creamy Rice and Pudding with Peaches for Two from Sneha’s Recipe
- Caramelized Peach Trifle from Sid’s Sea Palm Cooking
- Easy Peach Cobbler with Canned Peaches from Recipe Pocket
- Peach and Nectarine Cobbler from A Day in the Life on the Farm
- Peach and Prosciutto Pizza from Karen’s Kitchen Stories
- Raspberry Peach Pie from Palatable Pastime
- Roasted Rack of Lamb with Spiced Nectarine Chutney from Culinary Adventures with Camilla
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