Baked Artisan Cheese with Salsa

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Cheese Baked with Salsa

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Cheese Baked with Salsa


Artisan Cheese

  • 2 tbsp olive oil extra virgin
  • 1 lb artisan cheese wax removed and cut into 1/2-inch slices
  • 2 sprigs rosemary
  • 2 sprigs sage
  • 2 sprigs thyme
  • 2 sprigs parsley


  • 2 large tomato ripe greenhouse tomatoes
  • 1-2 jalapeno roasted, peeled, seeded, minced
  • 2 tbsp cilantro minced
  • 1/2 tsp salt
  • 2 tsp lime juice freshly squeezed


Artisan Cheese

  • Preheat oven to 375°F/180°C.
  • Pour the extra virgin olive oil into a 10 inch baking dish.
  • Arrange the cheese in an even layer on top of the oil and scatter the fresh herb sprigs on top.
  • Bake until the cheese is soft and gooey, about 25 minutes.
  • Serve immediately with pitas, toasted baguettes and fresh salsa.


  • Peel, seed and chop the greenhouse tomatoes.
  • In a mixing bowl, stir in the greenhouse tomatoes, peppers, cilantro, lime juice and salt.
  • Chill and serve when needed.


Roasting method for jalapeño peppers:
Coat peppers with a light layer of vegetable oil. Rotate peppers over open flame, either on a bbq or gas stove, until peppers turn black and blister.  If an open flame isn’t available, a broiler can be used. Slice the pepper in half and remove the core, seeds, and membrane. On a broiler plate, place peppers open side down and broil until skins are black and blistered. Cover peppers in a bowl and allow to rest for 15 minutes. Peel the black skin off.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizers
Cuisine: Vegetarian
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About Lori

Lori Taylor is the Founder & CEO of The Produce Moms. For ten years she sold fresh produce to over 300 grocery stores throughout the United States, and today she is fully focused on working with the produce supply chain, media, and government to increase fresh produce access & consumption in the US and around the globe. Connect with Lori on LinkedIn.

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