Made from just a handful of ingredients, this easy baked goat cheese dip is impressive and restaurant-quality delicious. Sauté some grapes, slice some goat cheese, and bake—it really is that easy. Serve the warm dip with lots of crunchy crackers or crostini for dipping.

A dish with baked goat cheese dip and a wood knife in the dip.

Ever had a recipe completely change your mind about something? I’ve been cooking forever (who’s counting, right?), so it doesn’t happen often. But this dip? Total surprise slam dunk.

I originally created it for my friends at the California Walnut Board, but it didn’t end up being a good fit for their project. So, I’m thrilled to share this unexpected gem with you here. The secret ingredient? Roasted grapes.

Roasted grapes don’t scream delicious, but trust me on this one. They’re unbelievably tasty (especially when cooked with a couple teaspoons of fresh rosemary)! Even if you’re skeptical, I urge you to give this dip a try. I have a feeling you’ll be just as pleasantly surprised as I was.

Here’s Why You Will Love This Easy Baked Goat Cheese Dip:

Quick to prep; a little bit of chopping is the hardest part
A short list of simple ingredients
Perfect for fall/holiday season
Looks sophisticated
Sweet, savory, crunchy, and soft
Tastes incredible warm with crisp crackers

An overhead image of baked goat cheese dip with grapes and walnuts.

An overhead close up image of baked goat cheese dip with roasted grapes and walnuts.

A baked cheese appetizer is so irresistible and one that should definitely be in your repertoire. Especially one made with creamy goat cheese full of tangy flavor. Even though we are in the middle of summer, it is an easy appetizer that spans all seasons.

I will continue to argue that roasted grapes are the way to go here (their flavor intensifies as they roast and becomes more concentrated) you can top the goat cheese with whatever is in season. Some variations might include cherry tomatoes or grape tomatoes in the summer, grapes in the fall, pears in the winter, or cherries in the spring.

What You Need:

All the ingredients to make the goat cheese dip including goat cheese and black grapes.

Olive oil. I use extra virgin olive oil.
Red or black grapes. Even though I used a mix of green, red, and black grapes in the images, I preferred the tests I did with only red or black grapes. The flavor and color work better with this dish.
Fresh rosemary & lemon zest. Just like with my rosemary cornbread, this herb adds a touch of fall to the dish. Use other fresh herbs like fresh thyme if you prefer.
Kosher salt & cracked black pepper. To amplify the grapes. Add red pepper flakes if you’d like a kick of heat.
Goat cheese log. The soft goat cheese, chèvre, in log form is what you’re looking for. Go with plain goat cheese, not the flavored varieties.
Toasted walnuts. To add a nice crunch to the top.
Fresh sage. This herb is perfect with the grapes. If you are using cherry tomatoes in the summer, use fresh basil instead and don’t fry it.
Honey. To add a lovely sweetness, swap balsamic vinegar if you’d like more acidity instead.
Crackers. For serving. Other options would be crusty bread like a baguette, pita chips, or crisp crostini.

No Equipment Necessary!

Many baked goat cheese recipes have you whip the goat cheese with other cheeses like cream cheese in a food processor. The beauty of this delicious appetizer is you simply slice the log of goat cheese and lay it in a small baking dish (I use this 1.7 quart Le Creuset dish) —no equipment necessary!

How To Make It

See recipe card for complete instructions

After removing the grapes from their stems, it’s just a few easy steps to get to warm goat cheese bliss.

Start the caramelization process of the grapes on the stove top first. Combine them with the olive oil, rosemary, lemon zest, and a little salt and pepper in a skillet over medium heat.

Then spoon them over the top of the goat cheese in a shallow baking dish or small cast iron skillet.

A dish of goat cheese with roasted grapes on top getting ready to go in the oven.

And bake! When the goat cheese is puffy, bubbling, and soft and starting to become golden brown, remove from the oven and sprinkle with the toasted walnuts, crisp sage leaves, and a drizzle of honey.

Frying Sage Leaves

For the ultimate finish, top the warm appetizer with crispy fried sage leaves. Wash and pat the sage leaves dry with paper towels. If there is excess water on them, they will pop and spray hot oil everywhere once they hit the pan. Heat a tablespoon of olive oil in a small skillet over medium heat, add the leaves, flipping with a fork to fry both sides until crisp, about a minute. Remove to a paper towel-lined plate.

Easy Baked Goat Cheese Dip FAQ’s + Tips

Can I make this ahead of time? No, this is creamy dip that is best served warm straight from the oven. If you want to get a jump start on the prep, you can sauté the grapes up to a day in advance and keep them in an airtight container in the fridge until you are ready to serve.

What wine should I serve with this dip? A glass of wine is all you really need to go with this divine dip. I like to pair it with a medium-bodied red wine. Cabernet Franc is a great choice, its lighter body, tart acidity, and fruity or herbaceous notes complement the creamy, tangy flavors of the cheese without overpowering them. Look for Cabernet Franc wines from the Loire Valley in France for a classic pairing.

A close up of baked goat cheese dip topped with roasted grapes and walnuts.

A dish of baked goat cheese with a wine glass in the background with red wine in it.

Gooey goat cheese plus jammy roasted grapes and fresh herbs makes this warm cheesy dip the perfect appetizer. It requires minimal ingredients and minimal work. Best of all looks gorgeous and feels fancy without being fussy. Give it a try and let me know what you think!