One-Pot Wonders

One-Pan Baked Goat Cheese With Chickpeas & Broccoli

December 17, 2021
5 Ratings
Photo by Marissa Mullen
  • Prep time 15 minutes
  • Cook time 30 minutes
  • Serves 2 to 3
Author Notes

Move over, baked feta! This simple one-dish meal features baked fresh goat cheese, plus chickpeas, broccoli, briny olives, and spicy Peppadews. This can be eaten on its own, spooned into a warm pita, or dipped into with crusty bread. You could even use it to top cooked pasta. The combination of the tangy, creamy goat cheese paired with generous amounts of garlic and herbs makes for the best-tasting (and smelling) dish to enjoy any night you have a craving for cheese. —Marissa Mullen

What You'll Need
  • 8 ounces fresh goat cheese, at room temperature
  • 4 ounces assorted pitted olives (such as Castelvetrano, kalamata, Niçoise, Ligurian)
  • 4 ounces Peppadew peppers
  • 1 (15.5-ounce) can chickpeas, rinsed and drained
  • 4 ounces broccoli (about half a medium head), sliced into 2-inch florets
  • 3 garlic cloves, chopped
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon fresh thyme leaves, chopped
  • 1 teaspoon fresh rosemary leaves, chopped
  • Pita, sliced baguette or another type of bread, or cooked pasta, for serving
  1. Heat oven to 400°F and place the goat cheese in the center of an 8x10-inch baking dish. Scatter around the olives, Peppadews, chickpeas, and broccoli.
  2. Sprinkle the garlic, onion powder, red pepper flakes, salt, and black pepper over the cheese and vegetables, then drizzle the olive oil over the top.
  3. Bake for 30 to 40 minutes, until the broccoli is cooked through and the chickpeas are crisp.
  4. Top the dish with lemon juice and fresh herbs. Serve immediately with pita, bread, or pasta.

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  • Taylor Stanton
    Taylor Stanton
  • EricaDee
Marissa Mullen is a Brooklyn-based food stylist, recipe developer, photographer and cheese lover. She is the founder of That Cheese Plate and creator of the Cheese By Numbers method. She is also the author of the best-selling cookbook, That Cheese Plate Will Change Your Life, a step-by-step styling guide for crafting beautiful and delicious cheese plates as a form of creative expression. Featured on The Today Show, The Rachael Ray Show, Business Insider, Vox among others, Marissa is dedicated to bringing people together through creativity, food and entertainment.

2 Reviews

EricaDee January 9, 2022
Great dinner idea for those nights when you just don't know what to cook or a fun pot-luck item. We used butter beans instead of the chickpeas because that's what we had on hand. My husband loathes olives (let's not go there...) so I used sun dried tomatoes and jardiniere. The hit of lemon juice at the end was the crowning touch.
Taylor S. December 20, 2021
LOVE LOVE LOVE!! This was so quick and easy and came together perfectly after work. I used jarred fire-roasted peppers and served it over a piece of sourdough.