baked goat cheese and ricotta & candied tomatoes {inspired winter recipe}

goat cheese = happiness.  on some level.

baked goat cheese and ricotta dancing with my father a

this recipe begged to be made and it begs, after consuming, to be made again.  and again.

baked goat cheese and ricotta dancing with my father c

we served ours straight from the clay baking dish alongside creamy butternut squash soup.  aside from Little Blue, everyone else enjoyed inhaled this incredible dish.

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we made a couple changes from the original recipe, including fresh thyme instead of marjoram, moscato instead of vermouth, and coconut sugar in place of the brown sugar (my printable version reflects the changes).  but be sure to click through to the runaway spoon for the original.  (it’s worth mentioning that i found the recipe through a feature on food 52, a veritable visual feast of a site filled with amazing recipes and to-lust-for cookwares.

baked goat cheese and ricotta dancing with my father b

the original recipe is here at the runaway spoon (and thank you, p.c., because you are my new blog bestie and i’ll be visiting your site over and over to see what you’re cooking up!)

baked goat cheese and ricotta & candied tomatoes {inspired winter recipe}


  • to make baked cheese:
  • 15 ounces whole milk ricotta cheese
  • 4 ounce log goat cheese
  • 1 egg
  • 2 Tablespoons fresh thyme, stripped from stems
  • sea salt (large granules or kosher salt) to taste
  • fresh ground black pepper to taste
  • to make candied tomatoes:
  • 1 Tablespoon olive oil
  • 12 ounces cherry tomatoes
  • ¼ cup moscato or sweet white wine
  • ¼ cup coconut sugar
  • 3 sprigs fresh thyme
  • sea salt to taste


  1. preheat oven to 375 degrees.
  2. oil a clay bread pan thoroughly with extra virgin olive oil.
  3. place baked cheese ingredients into a blender.
  4. blend on low, then high, for about 30-45 seconds, or until well combined.
  5. spoon into well-oiled baking dish. bake for 45 minutes, or until the cheese is golden brown and no longer "wiggly" in the middle.
  6. meanwhile, make candied tomatoes:
  7. heat 1 tablespoon olive oil in a large skillet on medium high heat, and scoop tomatoes into pan.
  8. cook for about 4 to 5 minutes, stirring often, until skins begin to soften/crack.
  9. remove pan from heat and stir in moscato or white wine.
  10. return pan to heat and stir in the coconut sugar and fresh thyme and stir until sugar softens and tomatoes begin to pop.
  11. season with salt and reduce the juices.
  12. to serve, gently spoon tomato mixture over cheese. scoop onto plate and savor. every. bite.
  13. (original recipe calls for straining the ricotta to prevents its being soggy. i didn't and mine was not soggy, but it did take an extra fifteen minutes to bake. it was also in a deeper "bread" size clay baker, which might have added to the bake time.)

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1 Comment

  1. Reply
    December 2, 2013 at 9:58 pm

    Oh my, this looks amazing!

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