Toasted Baguette with Herbed Cheese

We were craving something indulgent so cheese and bread it was! Such an easy and fun dish to throw together in a pinch. Matt and I sat in our garden in the sun with this and it felt like a mini vacation!

This recipe is one that you can experiment with in many ways and make your own. Based on what herbs and cheeses you have on hand, etc. it’s doubtful any combination that speaks to you will disappoint.

To be honest, we kind of winged it with portions so will share the loose ingredient amount below, but feel free to use your judgement based on how much you plan to enjoy!

What we used

Goat Cheese
Cream Cheese
Olive oil
Sea Salt
Fresh ground pepper


Preheat oven to 350º

In a mixer, add a big handful of spinach, about 1/2 cup of chives, 3-4 big spoonfuls of goat cheese, and 2-3 big spoonfuls of cream cheese and mix until you have a nice spread consistency. Take the sourdough loaf and cut into thick slices and carve out the top. I like to keep a slice at both ends to hold everything together (I put a little of the cheese mix on it and stick it to the side!). Drizzle a tiny olive oil (or brush on) to the top edges of the bread. Bake for 8-10 minutes until the edges of the bread are golden brown and look crispy! Top with chives, sea salt, and fresh ground pepper. Enjoy! It is divine.

Plates are by Bennington Potters and serving dish is a vintage find! x


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