Baked Artisan Cheese with Salsa


By The Produce Mom

Cheese Baked with Salsa

Cheese Baked with Salsa

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Course: Appetizers
Cuisine: Vegetarian


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.

Author: The Produce Mom

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