Whipped Goat Cheese with Roasted Tomatoes and Homemade Flatbreads

4 servings
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Whipped Goat Cheese with Roasted Tomatoes and Homemade Flatbreads is an easy and elegant appetizer for any occasion. Made with our fresh Chèvre—celebrated for its simple, mild and slightly tangy flavor.

Recipe by: Bree Hester, Baked Bree


  • For the Whipped Herbed Goat Cheese:
  • 2 cloves garlic, peeled
  • 1 (8-oz) or 2 (4-oz) logs Roth Chèvre goat cheese, room temperature
  • 4 ounces cream cheese, room temperature
  • 1 tablespoon lemon juice
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • Salt and pepper
  • 1/4 cup fresh herbs, chopped (parsley, chives, oregano, dill)
  • For the Roasted Tomatoes:
  • 2 (12-oz) containers cherry tomatoes
  • 4 shallots, peeled and quartered
  • 3 tablespoons olive oil
  • Fresh herb sprigs (rosemary, thyme, oregano)
  • Salt and pepper
  • For the Homemade Flatbreads:
  • 2 cups flour
  • 1/2 teaspoon sugar
  • 3/4 teaspoon baking powder
  • 2 teaspoons salt
  • 1 cup plain yogurt
  • 4 tablespoon olive oil


To make the Whipped Goat Cheese:

  1. Drop two garlic cloves into a running food processor. 
  2. Add Chèvre and cream cheese. Process for 3 to 4 minutes, scraping the bowl once or twice to make sure everything is smooth and combined. 
  3. Add lemon juice, honey, and olive oil. Process for an additional minute, then transfer to a bowl.
  4. Mix in chopped herbs. Cover and chill for one hour before serving.

To make the Roasted Tomatoes:

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or foil. 
  2. Place tomatoes and shallots on the pan in a single layer. Drizzle with olive oil, herbs, and a generous amount of salt and pepper. 
  3. Roast for 15 minutes. If the shallots need more time, remove tomatoes from the pan and cook for an additional 10 to 15 minutes.

To make the Homemade Flatbreads:

  1. Mix together flour, sugar, baking powder, and salt in a large bowl. Add yogurt and stir to combine. 
  2. Turn the dough out onto a lightly floured surface and knead for one minute, or until the dough comes together. Divide the dough into 4 pieces, cover with a towel, and let rest for 15 minutes. 
  3. Roll the dough out to ⅛ inch thick. 
  4. Heat a cast-iron skillet over medium heat and add one tablespoon olive oil. When the pan is hot, add one round of dough. Cook for 2 minutes, or until the top begins to bubble and the underside begins to turn golden brown. Flip and cook the other side for another two minutes.