Autumn Roasted Veg and Baked Goats Cheese Tray
Baked Goats’ Cheese Recipe with Honey & Spice – A Perfect Autumn Favourite
Looking for a cosy dish to warm you up this season? This baked goat’s cheese recipe with honey and spice is a must-try. It’s golden on top, creamy in the centre, and pairs perfectly with a tray of spiced roasted veggies. Plus, there’s only one pan to clean up—ideal for fuss-free cooking!
To start, drizzle your goat’s cheese with honey and bake it until it turns beautifully golden brown. While the cheese bakes, prepare your vegetables for roasting. This recipe is packed with goodness—courgettes, onions, peppers, garlic, tomatoes, and black olives come together to create a vibrant, wholesome base. Once roasted, the veggies develop a sweet, caramelised flavour that complements the creamy, tangy cheese perfectly.
Big thanks to @thecornerplot for inspiring us with this mouth-watering recipe. It’s a simple yet stunning way to celebrate the flavours of autumn!
For a step-by-step guide, watch the video recipe on our Instagram page here. Don’t forget to follow us for more goats’ cheese recipes and creative ways to enjoy this versatile ingredient.
Check out the full ingredients list below, grab your one-pan setup, and get ready to enjoy a dish that’s equal parts cosy and delicious!
- Servings: 2
- Prep Time: 15 Minutes
- Cooking Time: 30 Minutes
What you'll need
- 4 courgettes, cut into 2cm slices
- 1 red onion, root intact, cut into 8 wedges
- 2 peppers, deseeded, cut into 4 cm chunks
- 2 garlic cloves, crushed
- 4 top olive oil
- 4 sprigs thyme or oregano, leaves picked
- ¼ tsp cumin seeds
- ½ tsp dried chilli flakes
- Sea salt and black pepper
- 300g tomatoes, cherry or quartered if large
- 1 block of @delamere_dairy Greek-style feta cheese
- ¼ tsp fennel seeds
- 1 lemon, zest and juice
- 1 tbsp runny honey
- 5 tbsp black olives
- A few dollops of goat yoghurt
How to make it...
Heat the oven to 220C/fan 200C.
Toss the courgettes, onion, peppers and garlic with the olive oil, thyme, cumin and half of the chilli flakes. Tip into a large, shallow lined baking dish. Season well and roast for 15 minutes.
Remove the tray from the oven and turn the vegetables over. Top with the tomatoes and sit the block of Greek-style feta cheese on top. Drizzle the cheese over the honey and sprinkle with fennel seeds, remaining chilli flakes and a grind of black pepper. Zest the lemon over the dish and add the juice.
Cook for another 15 minutes until the cheese is turning golden and wobbly.
Serve with flatbreads and a dollop of goat yoghurt.
Check out more of our goats’ cheese recipe’s here.
