Roasted Jalapeno Tomato Salsa Baked Goat Cheese

December 9th, 2009 by katie

This is a fantastic party dip, and the salsa? Is one of the best we’ve ever made, and-being from Texas-we’ve made a lot of salsas.  The warm goat cheese mixture is creamy, and tangy, and the whole delicious dish is just perfect scooped up with crunchy tortilla chips, pita chips or spread upon toasted, sliced baguette.  It was quickly become one of our favorite party foods.

Salsa Baked Goat Cheese

serves 4, prep 10 min, cook 20 min, adapted from Salsas That Cook
  • 1/4 cup pine nuts or coarsely chopped walnuts or pecans
  • 4 oz goat cheese, softened
  • 3 oz cream cheese, softened
  • 2 cups Roasted Jalapeño-Tomato Salsa below or other favorite salsa
  • Chopped fresh cilantro, for garnish
  1. Preheat oven to 350°F.
  2. Toast the nuts on a baking sheet in the oven until lightly browned, about 7 minutes (the pine nuts will brown quicker than either of the others).
  3. In a bowl, thoroughly combine cheeses and nuts.
  4. Scoop it into the center of a baking dish, forming it into a flat disk. Pour salsa over and around cheese.
  5. Bake cheese mixture just to warm it all the way through, 10 to 15 minutes.
  6. Sprinkle with cilantro and serve with dippers.

This would be great without the nuts as well if you have an allergy or if they are too expensive-pine nuts can be crazy expensive!  You can make this quickly with any favorite salsa, but I think this salsa recipe has a really wonderful flavor.  It is great served warm or cold and can be made in advance.

Roasted Jalapeño-Tomato Salsa

makes about 2 cups, prep 10 min, cook 30 min, adapted from Salsas That Cook
  • 1 1/2 pounds plum or roma tomatoes (about 10 medium)
  • 1 to 3 fresh jalapeño chiles (1 to 1 1/2 ounces), stemmed
  • Half of a small white onion (2 ounces), sliced into 1/4 inch thick rings
  • 4 garlic cloves, peeled
  • 1/4 cup water
  • 1/3 cup chopped fresh cilantro, loosely packed
  • 1 generous teaspoon salt
  • 1 1/2 teaspoons cider vinegar
  1. Heat the broiler. Place whole tomatoes and jalapeños on a broiler pan or baking sheet.
  2. Broil for about 6 minutes, until darkly roasted and even a bit blackened.
  3. Flip over the tomatoes and chiles and roast the other side for another 6 minutes or so.  Allow to cool.
  4. Set the oven to 425 degrees. On a separate pan or baking sheet, combine the onions and garlic.
  5. Roast in the oven, stirring occasionally, until browned and soft, about 15 minutes.  Allow to cool.
  6. Add jalapeños, onions, and garlic to a food processor and pulse to chop.  Scoop out into a bowl.
  7. Add tomatoes to the processor and pulse to a rough puree.
  8. Pour tomatoes into the bowl with jalapeño mixture and stir.  Add water if needed to thin.
  9. Stir in cilantro, salt, and vinegar.  Taste and re-season if necessary.

Three jalapeños in this recipe is HOT.  If you can’t handle hot, slice the jalapeños open vertically and remove the seeds before roasting or reduce the amount of jalapeños all together.  We have come to really love this salsa and make it often.  Three jalapenos for a double batch is the perfect amount of heat for us.  If you are making this in order to make the salsa baked goat cheese be sure to make a double batch so you have extra for snacking!  This salsa is also fantastic over a cheesy omelet or in migas.

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Posted in Easy, Snacks/Appetizers

9 Responses

  1. Karly

    Ooh, this sounds like one delicious appetizer! I’m adding this to my bookmarks for next summer!

  2. Carrie

    This sounds excellent! I’ve never had goat cheese combined with salsa,but it sure looks great!

  3. Kevin

    What a great way to make a salsa dip even better!

  4. Frank

    Looks fantastic and I can’t wait to try it!

    But I have to ask… From Texas, Katie? I think you just got there as quick as you could, no?



    I sure did Frank! Can you believe it’s been more than a decade now? -Katie

  5. sweetbird

    This looks great. I’ve got a weakness for roasted red peppers and warm goat cheese together and this looks close enough to easily become a new favorite.

  6. Kelli geminn

    Downloading this for a bday party. Would like to make salsa ahead. How many days in advance would you recommend?

    It is rare that we don’t finish it within a couple of days but it lasts just fine in the fridge for up to a week. Use plum or Roma tomatoes to get the best texture. Make extra, you won’t regret it! -Katie

  7. Tiff @ Love, Sweat and Beers

    That looks AmAzInG! I totally could have gone for some of that yesterday… or maybe later today too. 😉

  8. ot-mom

    best salsa ever.

  9. Sally Jo Jo

    Made this yesterday for lunch. Added taco seasoned burger and served with fresh tortilla chips and celery for dipping for a great Saturday lunch. You’re right, the salsa is fabulous!! Loved it, loved it, loved it!! Thanks you!

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