Easy Baked Fish

This baked fish recipe uses simple ingredients for big Mediterranean flavor! It’s a crowd-pleaser with any type of white fish.…

A Couple Cooks – Recipes worth repeating.

This baked fish recipe uses simple ingredients for big Mediterranean flavor! It’s a crowd-pleaser with any type of white fish.

Baked Fish

Baked fish might sound a bit pedestrian…until you’ve tried this Mediterranean baked fish recipe! One bite and you’ll be singing its praises. Roast up any white fish with lemon, garlic and a simple mix of tomatoes, onions and olives. It comes out perfectly fork tender with a punchy zip from the lemon and tender vegetables to flavor each bite. The minute we tried it, we knew it was destined for our regular rotation: it works as both an easy weeknight meal and for dinner parties!

Types of fish to use

You can use any type of white fish in this baked fish recipe: in fact, it doesn’t even need to be white fish! It works with salmon too. Here are some varieties of mild white fish that work well. Keep in mind that each type of fish has a varying level of fillet thickness:

  • Tilapia
  • Halibut
  • Cod
  • Grouper
  • Snapper
  • Pollock
  • Bass
Baked Fish

Ingredients in this baked fish recipe

This baked fish recipe uses a simple Mediterranean preparation to bring big flavors to the dish! It’s easy to slice up the vegetables before baking, and it comes together into something that seems much greater than the sum of its parts. The genius of this recipe is this: the fish bakes on top of the Mediterranean-style vegetables, which give it just the right amount of moisture. The vegetables then form a tangy sauce that infuses a pop of zingy flavor into each bite. When you plate it up, make sure to add Here’s what you’ll need:

  • White fish fillets
  • Cherry tomatoes, red onion, garlic
  • Green olives and capers
  • Fresh parsley
  • Olive oil
  • Dried oregano
  • Lemon juice
  • Salt and pepper
Baked Fish

How to bake fish

Baking white fish is pretty straightforward: it’s all about how thick the fillet is! Here are a few simple tips for how to bake fish:

  • Pat the fillet dry, then season with olive oil, salt, pepper and lemon. This is a great basic flavor profile.
  • Bake the fish for approximately 20 minutes at 425 degrees Fahrenheit. The exact timing depends on the thickness of the fish. A very thin fillet may take 15 minutes, and very thick may take 25 minutes or more.
  • Bake fish until the internal temperature is 140 degrees Fahrenheit when measured with a food thermometer. This is a more precise measurement that yields perfectly cooked fish.

About the olives

This baked fish recipe uses olives for the Mediterranean-style preparation: which can be a polarizing ingredient! You can omit the olives if you’re cooking for olive haters; the dish is still delicious. But we highly recommend using them for the best flavor here! The Italian variety Castelvetrano is a green olive with a mild, buttery flavor: you can find this variety in many grocery stores near the other canned olives.

Baked Fish Recipe

Sides for baked fish

Once you’ve got a pan of this baked fish recipe, we think you’ll agree: it’s a winner! Our entire family loves this one. Here are a few ways to pair this Mediterranean-style dinner: both for quick weeknight meals and for dinners to impress:

More baked fish recipes

Love baked fish recipes? There are loads of ways to prepare fish in the oven. Here are a few more ideas:

This baked fish recipe is…

Pescatarian, gluten-free and dairy free.

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Baked Fish

Easy Baked Fish


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4

Description

This baked fish recipe uses simple ingredients for big Mediterranean flavor! It’s a crowd-pleaser with any type of white fish.


Ingredients

  • 1 1/2 pounds white fish fillets (tilapia, halibut, cod, snapper, and so forth)
  • 1 pint cherry tomatoes, sliced in half
  • ¼ cup green olives, sliced in half (optional*; we like Castelvetrano)
  • ¼ cup red onion, thinly sliced
  • 3 garlic cloves, minced
  • 2 tablespoons capers, drained
  • 2 tablespoons chopped fresh parsley, divided
  • 2 tablespoons olive oil, divided
  • 1 teaspoon kosher salt, divided
  • Fresh ground black pepper
  • 1 tablespoon dried oregano
  • 2 tablespoons lemon juice

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit. Allow the fish to stand at room temperature while prepping the vegetables.
  2. Chop the tomatoes, olives, red onion and garlic, as noted above.
  3. Place the chopped vegetables, drained capers, and 1 tablespoon chopped parsley in the bottom of a 9 x 13″ baking dish. Mix with 1 tablespoon olive oil, ¼ teaspoon salt, and fresh ground black pepper.
  4. Pat the fish dry. Rub it with 1 tablespoon olive oil and ¾ teaspoon kosher salt, split between the filets. Sprinkle both with the oregano and a few grinds black pepper. Place the fillets on top of the vegetables in the pan, then gently drizzle the fillets with the lemon juice.
  5. Place the pan in the oven and bake for 20 to 25 minutes (depending on the thickness of the fish; check at 15 minutes for very thin fillets), until the fish is flaky and the internal temperature is 140 degrees Fahrenheit when measured with a food thermometer. Garnish with the remaining 1 tablespoon chopped parsley and serve immediately, adding a few spoonful of vegetables to each plate (over the top or next to the fish).

Notes

*Omit the olives if you’re cooking for olive haters; the dish is still delicious. But we highly recommend using them for the best flavor here! The Italian variety Castelvetrano has a mild, buttery flavor. 

  • Category: Main dish
  • Method: Baked
  • Cuisine: Fish
  • Diet: Gluten Free

Keywords: Baked fish, baked fish recipe, how to bake fish, baked fish recipes

A Couple Cooks - Recipes worth repeating.

Healthy Mac and Cheese with Broccoli

Healthy mac and cheese? This recipe has big flavor with less cheese than most and added broccoli for fiber and…

A Couple Cooks – Recipes worth repeating.

Healthy mac and cheese? This recipe has big flavor with less cheese than most and added broccoli for fiber and nutrients!

Healthy Mac and Cheese

Healthy mac and cheese? There are lots of implications around the word healthy (which we’ll get into below). Here’s the thing: mac and cheese can be part of a healthy, balanced diet. And this one is all about balance: it’s got big flavor, a bit less cheese per serving than the standard recipe, and it’s loaded with broccoli for a dose of nutrients and fiber. What’s not to love? This one’s on our regular rotation (and it’s 100% kid friendly: our 5 year old adores it!).

Ingredients in this healthy mac and cheese

The word “healthy” is a loaded term: to many people it connotes shame and diet culture. It’s also incredibly subjective, because there’s no exact definition on exactly what healthy is. Mac and cheese can be part of a healthy, balanced diet when it’s eaten in moderation and served with a balance of fruits and vegetables.

This recipe is an exercise in that balance: it’s got a bit less cheese than the standard mac and cheese recipe, and it’s got broccoli to balance the carbs out with fiber. Of course, you can have your broccoli on the side if you prefer it that way: and it’s just as good. Here’s what you’ll need for this recipe:

  • Pasta: macaroni, shells or short pasta (we used cavatappi)
  • Olive oil
  • Broccoli
  • Butter
  • Flour
  • Milk
  • Mozzarella cheese
  • Cheddar cheese
  • Pecorino Romano cheese
  • Salt
  • Italian panko, for serving: we like to top with seasoned breadcrumbs! Italian panko are seasoned with Italian herbs and salt (you can also use them instead of croutons, like in this Kale Caesar Salad).
Healthy Mac and Cheese

The secret ingredient

The secret ingredient in this healthy mac and cheese? Pecorino Romano cheese! Pecorino Romano is an aged cheese with a very salty, savory flavor. This cheese has long been one of our favorite types of cheese to use because it’s so flavorful. It especially transforms vegetarian dishes because of its intensely savory flavor.

All you need are two tablespoons of grated Pecorino Romano here, and it makes all the difference! Try not to leave it out. (We tried once and it didn’t taste nearly as delicious!) You should be able to find it at your local grocery store in either grated or shredded containers. If you can’t find it, use Parmesan cheese and a few more pinches of salt. 

Healthy Mac and Cheese

Why to add broccoli to healthy mac and cheese

Of course, you can eat the broccoli on the side: or a side salad! But this healthy mac and cheese actually very tasty with the broccoli intermixed. Here’s why we like it:

  • The contrast in texture helps you slow down while eating it. Ever feel like you can quickly inhale a mountain of mac and cheese? The different texture of broccoli helps us to slow down and enjoy each bite, making it a more satisfying meal and helping us eat a reasonable portion size.
  • It adds fiber. There’s no fiber in noodles. But 1 cup of broccoli adds 2.4 grams fiber, which is 5 to 10% of your daily need (this is the amount in one serving of the mac and cheese).
  • It also adds nutrients. Broccoli is also high in nutrients like iron, folate, potassium, manganese, and vitamins C and K1.

Sides for healthy mac and cheese

This healthy mac and cheese is part of our regular repertoire — our 5 year old in particular loves it! And so do we. Here are a few kid friendly and adult friendly side dish ideas to pair with it for an easy weeknight:

Healthy Mac and Cheese

More mac and cheese recipes

We’ve got traditional mac and cheese recipes too! Here are a few of our top favorite ways to make this classic:

This healthy mac and cheese recipe is…

Vegetarian. For gluten-free, use gluten-free pasta.

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Healthy Mac and Cheese

Healthy Mac and Cheese with Broccoli


  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4

Description

Healthy mac and cheese? This recipe has big flavor with less cheese than most and added broccoli for fiber and nutrients!


Ingredients

  • 8 ounces elbow macaroni, shells or other short cut pasta (if desired, use gluten-free or legume pasta)
  • 1 tablespoon olive oil
  • 4 cups small florets of broccoli (2 heads)
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • ¾ cup 2% milk
  • ½ cup shredded mozzarella cheese
  • ½ cup shredded cheddar cheese (or 1 cup cheddar)
  • 2 tablespoons grated or shredded Pecorino Romano cheese (don’t omit!*)
  • 1/2 to 3/4 teaspoon kosher salt
  • Italian seasoned panko, for serving (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add the pasta and cook just until al dente, (about 8 minutes; start tasting a few minutes before your package instructions indicate). 
  2. Cut the broccoli into very small florets. In a large saucepan, add a drizzle of olive oil and heat on medium high. Add the broccoli and cook for 4 minutes until tender, then add a splash of water and ¼ teaspoon kosher salt. Cook 2 minutes more until bright green and tender. Remove the broccoli from the pan (and wipe it out if necessary).
  3. In the same pan, melt the butter over medium heat. Reduce the heat to low and whisk in the flour to create a paste for 1 minute. Gradually add the milk and whisk until smooth. Increase the heat to medium and continue whisking until the sauce starts to thicken, about 2 minutes. Stir in the shredded mozzarella, cheddar and Pecorino Romano cheese and continue stirring until the cheese is melted and the sauce is smooth. Add the ½ teaspoon salt. (If the sauce is too sticky, you can add ¼ cup more milk to get a creamier texture.) 
  4. Add the pasta and broccoli to the sauce, stirring to combine, and heat just until the pasta is warmed through. Taste and add the remaining ¼ teaspoon kosher salt. If desired, sprinkle with Italian panko and serve. 

Notes

*This is the secret flavor maker. Pecorino Romano is an aged cheese similar to Parmesan, but saltier and more savory. If you can’t find it, use Parmesan cheese and a few more pinches of salt. 

  • Category: Main dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Healthy mac and cheese

A Couple Cooks - Recipes worth repeating.

Mexican Inspired Corn Dip

This Mexican street corn dip recipe is inspired by the irresistible flavors of street corn: lime, chili, cilantro and crumbled…

A Couple Cooks – Recipes worth repeating.

This Mexican street corn dip recipe is inspired by the irresistible flavors of street corn: lime, chili, cilantro and crumbled cheese!

Mexican Corn Dip

Looking for a fast and easy dip to impress at parties or a simple dinner? Try this Mexican inspired corn dip! This recipes celebrates the flavors of elote (Mexican street corn), riffing on them to make a tasty dip for eating with crunchy tortilla chips. The pops of sweet corn against the tangy lime, zingy green chiles and salty crumbled cheese is absolutely irresistible! It’s quick to put together with canned corn, though any type of cooked corn works too (especially grilled!). Serve it as a party dip or a simple side for tacos and you won’t want the bowl to end.

Ingredients in Mexican street corn dip

This Mexican corn dip is inspired by the flavors of Mexican street corn, aka elote or equites: corn that’s slathered in a creamy sauce made with lime and chili powder, coated with crumbly Cotija cheese and fresh cilantro. (It’s up there as one of our top favorite dishes!) Elote is grilled corn on the cob, and esquites is corn kernels served in a cup with a spoon. This dip recipe is not authentic to Mexican cuisine, but it celebrates the flavors of these traditional dishes in a quick dip you can eat with tortilla chips. Here’s what you’ll need:

  • Mayonnaise
  • Greek yogurt or sour cream
  • Lime juice
  • Chili powder, garlic powder, cumin, and salt
  • Canned corn (or cooked corn)
  • Green onion
  • Red pepper
  • Cilantro
  • Canned green chiles
  • Cotija cheese or feta cheese
Mexican Street Corn Dip

For the corn: use canned or cooked

This Mexican corn dip uses canned corn, which has great flavor (we recommend it versus frozen, which can taste rather bland). But if you have fresh corn on the cob on hand and want to cook it, even better! Here are a few easy methods for cooking corn:

You can also microwave corn on the cob, but you can only cook up to 4 cobs at once. This recipe requires about 5 cobs, so it’s a less efficient method. We recommend microwaving when you want to cook 1 or 2 cobs.

Mexican Corn Dip

Cotija cheese vs feta cheese

You might wonder: why is feta cheese in a Mexican recipe when it’s Greek in origin? Well, it’s a substitute for Mexican Cotija! Cotija cheese is a Mexican cow’s milk cheese: it’s white with a dry texture and salty flavor. You can buy it fresh or aged, but it’s usually easiest to find fresh at the grocery. 

Can’t find Cotija? You can substitute feta cheese: it has a similar texture and salty flavor to Cotija. Queso fresco is another similar Mexican cheese, but the flavor is very mild and not nearly as salty as Cotija. We wouldn’t recommend using it here.

Ways to serve Mexican corn dip

This Mexican corn dip is very versatile: you can even serve it as a side instead of a dip! Here are a few ways to serve this recipe once you’ve mixed up the ingredients:

Mexican Corn Dip Recipe

Leftover storage

This Mexican corn dip stores well: keep it for up to 3 days refrigerated. (You likely can store even longer, but it does become slightly watery over time.) Make sure to bring it to room temperature prior to serving.

More dip recipes

Love to dip? Here are a few favorite dip recipes you’ll love:

This Mexican corn dip recipe is…

Vegetarian and gluten-free.

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Mexican Corn Dip

Mexican-Inspired Corn Dip


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 8

Description

This Mexican street corn dip recipe is inspired by the irresistible flavors of street corn: lime, chili, cilantro and crumbled cheese!


Ingredients

  • ¼ cup mayonnaise
  • ¼ cup Greek yogurt or sour cream
  • 2 tablespoons lime juice
  • ½ teaspoon chili powder
  • ¼ teaspoon each garlic powder and cumin
  • ½ teaspoon kosher salt, plus more to taste
  • 3 cans corn kernels, drained (or 4 ½ cups cooked corn or grilled corn*)
  • 2 green onions, sliced
  • 1/2 red pepper, finely diced
  • 3 tablespoons cilantro, finely chopped
  • 7 ounce can diced green chiles
  • 1 cup crumbled Cotija cheese or feta cheese

Instructions

  1. In a medium bowl, mix together the mayonnaise, Greek yogurt, lime juice, chili powder, garlic powder, cumin, and kosher salt.
  2. Prepare the corn, green onions, red pepper and cilantro as noted above. Mix together the drained corn, chopped vegetables, green chiles, cheese, and dressing. If desired, top with a sprinkle more cheese crumbles. Serve immediately or refrigerate for up to 3 days. Bring to room temperature before serving.

Notes

*This should require about 5 cobs corn, depending on their size.

  • Category: Dip
  • Method: No Cook
  • Cuisine: Mexican Inspired
  • Diet: Vegetarian

Keywords: Mexican corn dip

A Couple Cooks - Recipes worth repeating.

Caprese Sandwich

This Caprese sandwich is a stunning crowd pleaser! Layer tomatoes, mozzarella and pesto aioli for a splash of flavor. What’s…

A Couple Cooks – Recipes worth repeating.

This Caprese sandwich is a stunning crowd pleaser! Layer tomatoes, mozzarella and pesto aioli for a splash of flavor.

Caprese Sandwich

What’s better than the classic combination of tomatoes, mozzarella, and basil? Not much, in our opinion. So try this summery delight: the Caprese sandwich! This riff on the classic Italian salad from Capri layers the classic ingredients as a sandwich filling, with an irresistibly creamy, pesto aioli that adds a pop of savory brightness to each bite. It’s the perfect idea for an easy no-cook summer dinner, picnics, and more. When our son Larson tried a bite, he said, “Can we eat this every day?” We felt the same!

Ingredients in a Caprese sandwich

A Caprese sandwich is a sandwich that uses the ingredients in the classic Italian Caprese salad: tomatoes, mozzarella, and basil. There are many variations on this concept, sometimes using arugula, balsamic vinegar, or other spreads to embellish the sandwich. The traditional Italian version of Caprese salad doesn’t use balsamic vinegar or reduction and we don’t think the flavor pairs correctly, so you won’t need that here. For this recipe, we’ve used our fan-favorite pesto aioli as a creamy spread that adds a pop of savory flavor to each bite.

Here’s what you’ll need for this Caprese sandwich:

  • Ciabatta bread or other artisan bread: This Italian bread is soft and perfect for sandwiches! Steer clear of a French baguette, which can be tough to bite through. Any other type of artisan bread works!
  • Ripe tomatoes: This is a must! This sandwich only works with the ripest, juiciest tomatoes, much like a good BLT.
  • Fresh mozzarella cheese: Purchase it in an 8 ounce ball and slice off slices for the sandwich.
  • Fresh basil: All you need is a handful of leaves per sandwich.
  • Baby arugula: Arugula adds a bit of texture and flavor variation. Make sure to buy baby arugula in a box or bag, which has a feathery texture and milder flavor. Avoid mature arugula that’s sold in bunches: the flavor is too strong.
  • Pesto aioli: This is the kicker! The pesto aioli blends basil, mayonnaise, Parmesan cheese and lemon juice and absolutely makes the sandwich. Do not leave it out!
Caprese Sandwich

Tips for making the pesto aioli

The key to any good sandwich? A great sandwich spread. You absolutely cannot have a dry sandwich with unseasoned bread. Here, the pesto aioli adds just the right creaminess and seasoning to the entire sandwich. Here’s what to know about the pesto aioli:

  • Use a large or small food processor. A small blender would also work.
  • It works for several sandwiches. The quantity you’ll end up with is 10 tablespoons, so depending on how much you use it should work for 3 to 4 sandwiches.
  • You can make it in advance and store refrigerated. Keep in mind, the color does fade slightly over time.
Caprese Sandwich

Make ahead for a Caprese sandwich

This Caprese sandwich is perfect for a picnic: but does it hold up over time? Yes! Some sandwiches get soggy over time, but this one holds up well. However, you’ll want to keep the following in mind:

  • Spread each bread side with pesto aioli and have a layer of arugula and basil over each. This protects the bread from direct contact with the tomato or mozzarella, which can make it soggy.
  • If serving within 2 hours, refrigeration is not needed. The mayo in the sandwich spread should be refrigerated after 2 hours.
  • Otherwise, wrap and refrigerate or keep in a cooler until serving. The bread does become tougher when refrigerated, so allow the sandwich to come to room temperature before serving if possible.

Alternate method

You can also make a Caprese sandwich as a panini or hot sandwich, like the Panera Caprese sandwich. Simply use sliced sandwich bread to build the sandwich. Then toast it in a panini press for 3 to 4 minutes, or grill in a grill pan or skillet for 2 minutes per side.

Caprese Sandwich

More Caprese themed foods

Caprese has become a shorthand for anything that stars tomatoes, fresh mozzarella and basil. Of course, nothing beats the classic Caprese salad, made the Italian way with a drizzle of great olive oil and salt. Here are a few variations on the theme:

This Caprese sandwich recipe is…

Vegetarian. For gluten-free, serve on gluten-free bread.

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Caprese Sandwich

Caprese Sandwich


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 1 sandwich

Description

This Caprese sandwich is a stunning crowd pleaser! Layer tomatoes, mozzarella and pesto aioli for a splash of flavor.


Ingredients

For the sandwich

  • 2 slices ciabatta bread
  • 2 slices ripe tomato
  • 2 slices fresh mozzarella cheese (1 ounce)
  • 1 handful baby arugula
  • 1 handful basil leaves
  • 2 to 3 tablespoons pesto aioli (see below)

For the pesto aioli (makes 10 tablespoons)

  • 1 medium garlic clove
  • 1 cup loosely packed fresh basil
  • ½ cup shredded Parmesan cheese
  • ½ tablespoon fresh lemon juice
  • ⅛ teaspoon kosher salt
  • ½ cup high quality mayonnaise

Instructions

  1. Make the pesto aioli: In a food processor, blend the garlic until roughly chopped. Add the basil, Parmesan cheese, lemon juice, salt and mayonnaise. Blend until a smooth, creamy sauce forms. (Store leftovers refrigerated for 2 weeks.)
  2. Season the tomato slices with a pinch of salt. On each slice of bread, slather the pesto aioli. Build the sandwich by layering half the arugula and basil, the tomato slices, mozzarella slices, more arugula and basil, and then the aioli-slathered bread. Enjoy immediately, or wrap and refrigerate until serving.
  • Category: Sandwich
  • Method: No Cook
  • Cuisine: Summer
  • Diet: Vegetarian

Keywords: Caprese sandwich

A Couple Cooks - Recipes worth repeating.

Salmon Caesar Salad

Salmon Caesar salad is a hearty main dish salad for dinner everyone loves! It’s irresistible drizzled with a creamy homemade…

A Couple Cooks – Recipes worth repeating.

Salmon Caesar salad is a hearty main dish salad for dinner everyone loves! It’s irresistible drizzled with a creamy homemade dressing.

Salmon caesar salad

In summer, we crave all the main dish salads for dinner. Here’s one that’s basic but satisfies every time: Salmon Caesar Salad! Imagine: tender, perfectly seasoned chunks of salmon nestled with bursts of crunchy romaine, juicy cherry tomatoes and crunchy croutons. It’s all covered in a creamy homemade Caesar dressing that makes each bite absolutely sublime. This one is a smash hit every time we serve it (and our kiddo loves a deconstructed version with the Caesar as a dipping sauce!).

Elements in this salmon Caesar salad

You barely need a recipe for salmon Caesar salad: just cook salmon and add it to a bed of romaine with Caesar dressing. But making a big plate of this at home requires homemade dressing, in our opinion! We’ve also got a few adders that take it to the next level. Here’s what you’ll need for salmon Caesar salad:

  • Fresh salmon, canned or smoked salmon
  • Croutons (try them homemade!)
  • Cherry tomatoes
  • Romaine hearts
  • Parmesan cheese shavings
  • For the dressing: mayonnaise, Greek yogurt, garlic, Parmesan cheese, lemon juice, Dijon mustard, Worcestershire sauce or anchovy paste, salt and pepper
  • Optional: capers, dill sprigs
Salmon Caesar Salad

How to cook the salmon

This salmon Caesar salad works with a variety of different types and methods of cooking salmon. In fact, there are a few ways to make this salad without cooking the fish at all! It’s also a great way to use leftover salmon. Here are our top methods for cooking the salmon:

  • Pan Seared: Whip out a pan and cook it up on the stovetop.
  • Baked: Baked salmon is a simple, no fail method (though you do have to wait for the preheating).
  • Broiled: Faster than baked and just as good!
  • Blackened: Use the pan-seared method and coat the fish in a mix of Cajun seasonings. This makes a killer Caesar salad!
  • Grilled: If it’s the season, grilled salmon is ideal for this summery main dish.
  • Poached: Poaching is one of the fastest ways to cook salmon and what we used here! It’s melt-in-your-mouth tender.
  • Canned: Don’t have time to cook? Use canned salmon and mix it with olive oil, salt and pepper before adding to the salad.
  • Smoked: Another no cook method! Tear off pieces of smoked salmon for a quick fix salad.
Poached Salmon
Poached salmon is a fast and easy way to cook it for this salad

For Caesar dressing

The star of this salmon Caesar salad is the fresh, creamy homemade Caesar dressing. It’s a go-to we’ve been making for years. Using Greek yogurt lightens it up and reduces the calories from a standard Caesar. Here’s what you’ll need:

  • Greek yogurt: Yogurt replaces some of the standard mayonnaise in this dressing: it reduces calories while staying irresistibly creamy.
  • Mayonnaise: You’ll still need a bit of mayo for richness and to help the dressing cling to the greens.
  • Lemon juice: Fresh juice brings a pop of acidity.
  • Parmesan cheese: Cheese adds a savory saltiness.
  • Anchovy paste or Worcestershire sauce: Anchovies are traditional, or substitute Worcestershire sauce for vegetarian.
  • Garlic & Dijon mustard: These round out the savory flavor.

Serving tips

And that’s it! Mix up the creamy dressing, compose the salad and douse it all in Caesar. A few other notes on serving:

  • Capers add a nice briny pop. We love adding a handful of drained capers to a Caesar salad.
  • Add other veggies if you like. A traditional Caesar doesn’t have tomatoes, but we added them to make this into more of a main dish salad for dinner. Feel free to add other veggies of your choice!
  • Serve as a decomposed salad for kids. Our son loved this separated out with salmon, “lettuce chips,” cherry tomatoes, croutons, and a small cup of Caesar dipping sauce.
Salmon Caesar salad

More salmon recipes

Salmon is a dinnertime standby over here! Here are a few more easy salmon recipes to work into your repertoire:

This salmon Caesar salad recipe is…

Pescatarian. For gluten-free, use gluten-free croutons. For dairy-free, use Vegan Caesar Salad.

Print
Salmon caesar salad

Salmon Caesar Salad


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4

Description

Salmon Caesar salad is a hearty main dish salad for dinner everyone loves! It’s irresistible drizzled with a creamy homemade dressing.


Ingredients

For the salad

  • 1 pound salmon (or 2 cans salmon or 12 ounces smoked salmon)
  • 1 cup croutons
  • 1 cup cherry tomatoes, sliced in half
  • 3 romaine hearts (or 1 large head romaine)
  • ½ cup Parmesan cheese shavings
  • Optional garnish: capers, fresh dill

For the Caesar dressing (makes 1 cup)

  • 1 medium garlic clove, minced or grated
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons lemon juice (½ lemon)
  • ¼ cup mayonnaise
  • ½ cup Greek yogurt
  • ½ tablespoon Dijon mustard
  • 1 teaspoon anchovy paste or Worcestershire sauce (or omit)
  • ¼ teaspoon each kosher salt and black pepper

Instructions

  1. Cook the salmon using one of the following methods: Pan Seared, Broiled, Baked, Blackened, Grilled, or Poached (pictured). If using canned salmon, mix it with a drizzle of olive oil and salt and pepper to taste. 
  2. Whisk together the Caesar dressing ingredients in a bowl. Store leftovers refrigerated in a covered jar for up to 1 week.
  3. Tear the romaine leaves into pieces (or chop them). Top each salad with croutons, cherry tomatoes, Parmesan cheese shavings, and dressing. If desired, add a sprinkle of drained capers or dill sprigs. 
  • Category: Main Dish
  • Method: Salad
  • Cuisine: Salad
  • Diet: Gluten Free

Keywords: Salmon caesar salad

A Couple Cooks - Recipes worth repeating.

Smoked Salmon Pasta

This smoked salmon pasta is easy and irresistibly tasty, pairing the smoky fish with a creamy sauce, lemon and fresh…

A Couple Cooks – Recipes worth repeating.

This smoked salmon pasta is easy and irresistibly tasty, pairing the smoky fish with a creamy sauce, lemon and fresh dill.

Smoked salmon pasta

It’s hard to tire of the rich, buttery goodness of smoked salmon: it’s ideal for pairing with everything from bagels to dip to appetizers. Here’s the newest way we’ve fallen hard for it: Smoked Salmon Pasta! Imagine: chewy al dente pasta, bathed with a creamy sauce punctuated by bright lemon zest and herbaceous fresh dill. It’s hard not to be head over heels about this one! It’s extremely versatile: try it as an easy dinner, a fun brunch idea or picnic pasta salad.

Ingredients in this smoked salmon pasta

This smoked salmon pasta is designed as fast and easy meal, using a protein that’s totally no cook: smoked salmon! It makes it simple to throw into the pasta after you cook it, using cream cheese to make a quick and creamy sauce. Here’s what you’ll need:

  • Smoked salmon: Look for cold-smoked salmon or lox (with a soft texture), not hard-smoked (which is flaky and more like cooked salmon)
  • Short cut pasta like penne, rigatoni, or farfalle
  • Cream cheese
  • Olive oil
  • Grated Parmesan cheese
  • Garlic powder, onion powder, salt and pepper
  • Lemon zest
  • Fresh dill
Smoked salmon pasta

Tips for smoked salmon pasta

This recipe is as easy as they come: boil the pasta, add the sauce ingredients, stir it up and add smoked salmon! There are a few things to note about the method and what to expect. Here’s what to know:

  • Make sure to cook the pasta to al dente. This means “to the bite” in Italian: ideally when it’s tender with a small white speck inside when you bite into a piece. Boil it a few minutes less than the package instructions indicate, and start taste testing early!
  • Save the pasta water! This ingredient will be used to make a creamy sauce. It’s easy to forget (been there), so my mom shared a tip with us. Place a liquid measuring cup inside your strainer. When you go to dump the pasta, you’ll remember to remove the liquid!
  • The texture is best when served immediately. This smoked salmon pasta is best when the pasta is freshly cooked and it’s warm: especially since you use the pasta water to help create the sauce. You can eat it later, but it does get drier in texture. More on that below!
Smoked salmon pasta

Leftovers and storage instructions

Want to save this smoked salmon pasta for later, or make it in advance? Here’s what to know:

  • Make ahead tip: The best way to prep in advance? Measure out all your sauce ingredients and place them in a covered container in the fridge. Then cook the pasta and dump them in when you’re ready to serve.
  • Leftovers become dry with refrigeration. They store up to 3 days refrigerated, but you’ll notice the texture becomes drier. You can reheat the pasta with a splash of water on the stovetop, and revive the flavors with a pinch or two of salt.

And that’s it! We hope you love this smoked salmon pasta as much as we do. It disappeared very quickly at a dinner we made for my parents recently!

More smoked salmon recipes

Smoked salmon is ideal for quick and easy meals because it’s a healthy protein that requires no cooking! Here are some of our top smoked salmon recipes:

This smoked salmon pasta recipe is…

Pescatarian. For gluten-free, use gluten-free pasta.

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Smoked salmon pasta

Smoked Salmon Pasta


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 to 6 servings

Description

This smoked salmon pasta is easy and irresistibly tasty, pairing the smoky fish with a creamy sauce, lemon and fresh dill.


Ingredients

  • 12 ounces penne (or other short-cut pasta like rigatoni, farfalle, etc.)
  • ½ cup cream cheese (1/2 8-ounce block)
  • 1 tablespoon olive oil
  • 2 tablespoons grated Parmesan cheese
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon kosher salt
  • Fresh ground black pepper
  • 6 to 8 ounces smoked salmon*, flaked into pieces with a fork
  • Zest from 1 lemon
  • 2 tablespoons fresh dill

Instructions

  1. Bring a large pot of well-salted water to a boil. Cook the pasta until it is al dente, testing a few minutes before the package instructions indicate. Using a glass liquid measuring cup, reserve 1 cup of the hot pasta water, then drain the pasta.
  2. Return the pasta to the pot. Add the cream cheese (broken into dollops), olive oil, grated Parmesan cheese, garlic powder, onion powder, kosher salt and a few grinds black pepper. Pour in ½ cup of the pasta water and toss until a creamy sauce forms; adding a splash of additional water as necessary to come to a creamy consistency.
  3. Add the smoked salmon (flaked into pieces with a fork), lemon zest, and fresh dill. Gently mix, adding another splash of pasta water so that it’s creamy. Serve immediately. (Leftovers store up to 3 days refrigerated, but you’ll notice the texture becomes drier. You can reheat the pasta with a splash of water on the stovetop, and revive the flavors with a pinch or two of salt.)

Notes

*Look for cold-smoked salmon or lox (with a soft texture), not hard-smoked (which is flaky and more like cooked salmon).

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Pasta

Keywords: Smoked salmon pasta

A Couple Cooks - Recipes worth repeating.

Sauteed Broccolini

Sauteed broccolini It is one of the fastest, tastiest side dishes there is! Cook it up in 5 minutes with…

A Couple Cooks – Recipes worth repeating.

Sauteed broccolini It is one of the fastest, tastiest side dishes there is! Cook it up in 5 minutes with garlic and lemon.

Sauteed broccolini

When it comes to quick and impressive side dishes, this one might be tops: Sauteed Broccolini! The elegantly long stems of this green veggie make it look fancy, but here’s a secret. You can cook it up in just 5 minutes in a hot skillet. Add a bit of garlic and lemon, and you won’t be able to stop eating these irresistibly large spears. Here’s how to make it in a flash: and a bit more about this unique vegetable.

What is broccolini?

Broccolini might look like baby broccoli: and in fact, it’s sometimes labeled that way in the produce aisle! But technically, it’s not an immature version of the real thing. Broccolini is a cross between standard broccoli and Chinese broccoli. It has the long stems of Chinese broccoli and the florets of broccoli. Why we like it? Broccolini has a milder, sweeter flavor than standard broccoli. The long stems also give it a lovely elegant look on the plate.

Interestingly, broccolini was invented in 1993: so there’s a reason that it’s new to the scene! It’s becoming easier to find at standard grocery stores: usually right next to the standard broccoli. Look for small bunches of broccoli with long stems.

Sauteed broccolini

How to make sauteed broccolini: some tips

Sauteed broccolini is quick and simple: the cooking goes fast! Once you’ve tried it once, you won’t need to follow a recipe. But for the first time, here are some tips for cooking and seasoning it to perfection:

  • Chop off the tough lower portions of the stems. Slice any very large florets in half lengthwise, which makes them easier to eat.
  • Sauté the broccolini 3 to 4 minutes in olive oil. Stir occasionally and cook until just starting to brown at the edges. At this point, the pan will be starting to get dry.
  • Add a bit of water, salt and garlic powder and cook 2 to 3 minutes. This last part of cooking gently steams the broccolini (it’s a technique we use for broccoli as well). It cooks it the rest of the way so that it’s bright green and tender.
  • Add any remaining seasonings. We like to add lemon juice at the end for a little brightness, but it’s not required!
Sauteed broccolini

Ways to serve sauteed broccolini

Sautéed broccolini is the ideal quick side dish for fast meals! We love to pair it with easy main dishes to make for a quick weeknight meals. But of course it’s also great for entertaining because it comes together so easily. It’s especially nice to pair with main dishes you make in the oven, since the stovetop is free. Here’s how we’d pair it:

More broccolini recipes

Love broccolini? This unique vegetable is ideal for cooking in many different ways!

This sauteed broccolini recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Sauteed broccolini

Sauteed Broccolini


  • Author: Sonja Overhiser
  • Prep Time: 3 minutes
  • Cook Time: 5 minutes
  • Total Time: 8 minutes
  • Yield: 4

Description

Sauteed broccolini It is one of the fastest, tastiest side dishes there is! Cook it up in 5 minutes with garlic and lemon.


Ingredients

  • 2 bunches (14 ounces) broccolini
  • 2 tablespoons olive oil
  • ½ teaspoon kosher salt
  • ½ teaspoon garlic powder
  • 1 tablespoon lemon juice (optional)
  • Fresh ground black pepper

Instructions

  1. Cut off tough lower portions of the stems, leaving about 3 to 4 inches attached. Slice large pieces in half lengthwise through the entire stem.  
  2. In a medium skillet, heat the olive oil over medium high heat. Add the broccolini and cook, stirring occasionally until bright green and starting to brown at the edges, 3 to 4 minutes. Sprinkle with the kosher salt and garlic powder and add ¼ cup water to the pan. Continue cooking until the stems are bright green and just tender, 2 to 3 minutes.
  3. Stir in the lemon juice and black pepper. Add salt if desired and serve hot. 
  • Category: Side dish
  • Method: Sauteed
  • Cuisine: Vegetables
  • Diet: Vegan

Keywords: Sauteed broccolini

A Couple Cooks - Recipes worth repeating.

Pizza Bagels

Pizza Bagels are a quick way to pizza night! They’re cheesy, tasty, and easily customizable: you’ve got dinner in no…

A Couple Cooks – Recipes worth repeating.

Pizza Bagels are a quick way to pizza night! They’re cheesy, tasty, and easily customizable: you’ve got dinner in no time.

Pizza bagels

We’re all about shortcuts around here…and this one is our best new dinnertime trick. Try Pizza Bagels! This genius concept uses a bagel to make the crust of the pizza pie. All you need are a few ingredients and they come out like a charm: fluffy, thick-crust personal pizzas, piled with toppings and smothered in gooey cheese. Here’s how to whip these up!

Ingredients for pizza bagels

Pizza bagels use a bagel to make the crust of a personal pizza: much in the same way as a tortilla pizza, pita pizza or naan pizza. They’re a little different from the mini bagel bites appetizer you might find in the frozen section. These pizza bagels are the size of a standard bagel and work as a quick dinner idea! Here’s what you’ll need:

  • Bagels
  • Pizza sauce: it’s best with Homemade Pizza Sauce!
  • Shredded mozzarella cheese
  • Grated Parmesan cheese
  • Olive oil and salt
  • Toppings of your choice (see below)
Pizza bagels

The basic idea

The basic idea for pizza bagels? Brush the bagels with olive oil (and sprinkle with a little garlic powder and salt). Bake them for 8 minutes at 400 degrees Fahrenheit, then add toppings and bake 6 to 7 minutes more until the cheese is melted. It’s so simple and customizable! See more on toppings below.

Recommendation: a great pizza sauce

The best way to get great flavor for these pizza bagels? Try our 5 minute Homemade Pizza Sauce. Of course, storebought pizza sauce works too. But we promise: this homemade sauce will blow your mind with the fresh, garlicky robust flavor. It takes only 5 minutes to make, so all you’ll need is a can of fire roasted tomatoes in your pantry. Here are a few notes on the sauce:

  • This pizza sauce takes 5 minutes in a blender (do it while the oven preheats). All you need are canned fire roasted tomatoes, garlic, oregano, salt and olive oil. Blend them up, and the flavor is life changing. Go to our Pizza Sauce recipe.
  • Fire roasted tomatoes are key for the flavor! This type of tomatoes are roasted on an open flame before canning, making them taste sweet right out of the can. Try them once, and you’ll never go back.
Pizza bagels

Pizza bagel toppings

Top these pizza bagels any way you like! You can go totally classic with pepperoni, or get more creative with veggie toppings of your choosing. Either way, be careful not to overload the bagel: use just enough toppings to lightly cover the top. Here’s what we did here, and then a few ideas for more creative toppings:

  • Smoky cherry tomatoes & basil: Thinly slice cherry tomatoes, then sprinkle them with salt, garlic powder and smoked paprika. It has a smoky vibe that’s similar to pepperoni! Top with fresh chopped basil.
  • Veggie supreme: Top with sliced olives, chopped green pepper and sliced red onion
  • Mini pepperoni
  • Prosciutto
  • Spinach
  • Bell peppers, chopped
  • Jarred artichoke hearts
  • Jarred roasted red peppers
  • Sautéed mushrooms
  • Pesto
  • Feta cheese, goat cheese, smoked mozzarella or smoked gouda

Eat pizza bagels right away

An important thing to note about pizza bagels: these do not work as leftovers! Pizza bagels become soggy after sitting for about 15 minutes. So, plan to eat them immediately after they come out of the oven! For big batches, try to only make enough to fit on trays in your oven at one time.

If you do happen to have a lag time between baking the pizza bagels and eating them, that’s ok! You can reheat them at 400 degrees until they crisp up again.

Pizza bagels

More shortcut pizza recipes

These pizza bagels go over well with anyone: especially kids! There are lots of other ways to make “shortcut” pizza! Here are a few more ways to try:

This pizza bagels recipe is…

Vegetarian. For gluten-free, use gluten-free bagels.

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Pizza bagels

Pizza Bagels


  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4

Description

These Pizza Bagels are a quick way to pizza night! They’re cheesy, tasty, and easily customizable: you’ve got dinner in no time.


Ingredients

  • 4 plain bagels
  • Olive oil
  • Garlic powder, for sprinkling
  • 1 cup Homemade Pizza Sauce
  • 2 cups shredded mozzarella cheese
  • Grated Parmesan cheese, for topping
  • Cherry tomatoes
  • Smoked paprika, for sprinkling
  • Basil
  • Other toppings: sliced black olives, green peppers, red onion, pepperoni, etc

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Brush the bagels with olive oil on the cut side and place them on a baking sheet. Sprinkle each with a pinch of garlic powder and kosher salt. Bake cut side up for 8 minutes until lightly crisp and golden brown on the bottom.
  3. While the bagels bake, prepare the toppings: thinly slice the cherry tomatoes and sprinkle each with a pinch of salt, garlic powder and smoked paprika. Chop the basil. Prepare any other toppings (if using, chop the green pepper and thinly slice the red onion).
  4. Remove the tray from the oven. Top each bagel half with about 2 tablespoons pizza sauce, 3 to 4 tablespoons shredded mozzarella cheese, and a sprinkle of grated Parmesan cheese. Add the seasoned cherry tomatoes and add a sprinkle of salt to the top of the pizza.
  5. Bake the bagels 6 to 7 minutes until the cheese is melted. Eat immediately (leftovers do not save well).
  • Category: Main dish
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Pizza bagels

A Couple Cooks - Recipes worth repeating.

Smoked Salmon Bagel

There’s not much better than a smoked salmon bagel (aka lox)! Top with herb cream cheese for a stunning breakfast,…

A Couple Cooks – Recipes worth repeating.

There’s not much better than a smoked salmon bagel (aka lox)! Top with herb cream cheese for a stunning breakfast, brunch or lunch.

Smoked salmon bagel

When it comes to a lazy weekend brunch or a deli-style lunch, smoked salmon to the rescue! There’s nothing better than a great Smoked Salmon Bagel or lox, though there are some subtle differences we’ll cover below). It’s a study in bold contrasts: homemade herbed cream cheese against smoky, buttery salmon, herbaceous dill against briny capers, and of course a fluffy, perfectly toasted bagel. Guess what? You can make a next-level version of this treat right at home. Or, use our alterative option and make a homemade deli-style smoked salmon cream cheese! Let’s get to it.

Ingredients for smoked salmon bagels

The classic smoked salmon bagel is a deli special, pairing buttery salmon with briny capers and cream cheese. It’s also known as lox or gravlax, though lox is technically brined salmon that may or may not be smoked. But the two types of salmon are generally served in the same way: on a bagel with cream cheese and tasty toppings. Here’s what you’ll need for this smoked salmon bagel recipe:

  • Fresh bagels
  • Smoked salmon: Look for cold-smoked salmon or lox (with a soft texture), not hard-smoked (which is flaky and more like cooked salmon).
  • Cream cheese: This homemade herb cream cheese brings the best herbaceous flavor, but you can substitute with plain cream cheese
  • Capers: Briny capers add a pop of salty flavor and are required here (see below)
  • Red onion: Another classic topping that cannot be missed
  • Fresh dill sprigs: Dill adds fresh flavor and completes the look
  • Lemon wedge: Garnishing with a lemon wedge before eating adds just the right pop of acidity
  • Optional toppings: Thinly sliced English cucumber and tomato are also traditional on a smoked salmon bagel, but to us they’re not essential.
Smoked salmon bagel brunch
Bagel brunch with herb cream cheese and smoked salmon spread

Variation: smoked salmon cream cheese!

Want a variation on a smoked salmon bagel that uses the same flavors in a different way? Try the bagels with Smoked Salmon Cream Cheese! This tasty spread mixes cream cheese, Greek yogurt, fresh dill and smoked salmon into a savory, salty deli-style spread. Make it instead of the standard, or use it along with the herb cream cheese as another option! Go to Smoked Salmon Spread.

Why capers and salmon go hand in hand

Capers are often paired with fish like smoked salmon or baked fish, because they add a pop of briny, salty flavor that complements this protein. What are they, exactly? Capers are a berry of the caper bush, a plant that’s native to the Mediterranean. They’re round and dark green gray, about the size of a peppercorn. You’ll find them in Italian and Mediterranean recipes.

Capers are served pickled, and they’re always sold in a long, thin jar. Find capers for this smoked salmon bagel in the condiments near the olives at the grocery store. Or check in the international aisle near the Italian products. PS You can use up the rest with our favorite Caper Recipes, like Lemon Caper Sauce, Pasta Puttanesca, and more.

Smoked salmon bagel

Bagel brunch board ideas

This smoked salmon bagel is ideal for a bagel brunch! Make a big platter with bagels and different types of cream cheese and bagel toppings, and it’s ideal for a lazy brunch with friends. Or try it for Mother’s Day, baby showers, Easter, or more! Here are a few ideas for what to have on hand for a bagel brunch:

Smoked salmon bagel

More smoked salmon recipes

Love smoked salmon? Here are a few more smoked salmon recipes you’ll love:

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Smoked salmon bagel

Perfect Smoked Salmon Bagel


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 1 bagel

Description

There’s not much better than a smoked salmon bagel (aka lox)! Top with herb cream cheese for a stunning breakfast, brunch or lunch.


Ingredients

  • 1 bagel
  • 2 tablespoons Herb Cream Cheese (recommended; or plain cream cheese)
  • 1 to 2 ounces smoked salmon
  • 4 red onion slices
  • 1 teaspoon capers, drained
  • Fresh dill sprigs, for garnish
  • 1 lemon wedge, for serving

Instructions

  1. Make the Herb Cream Cheese.
  2. Toast the bagel. Top it with a slather of herb cream cheese, smoked salmon slices, onion slices, capers, and fresh dill. Squeeze with a lemon wedge, then serve immediately.
  3. Alternative method: Make a batch of Smoked Salmon Cream Cheese and top with dill sprigs.
  • Category: Breakfast or Lunch
  • Method: No Cook
  • Cuisine: Seafood

Keywords: Smoked salmon bagel

A Couple Cooks - Recipes worth repeating.

Easy Goat Cheese Appetizer

This warm goat cheese appetizer is perfect for entertaining! Just 4 ingredients make this tasty dip for crostini or crackers.…

A Couple Cooks – Recipes worth repeating.

This warm goat cheese appetizer is perfect for entertaining! Just 4 ingredients make this tasty dip for crostini or crackers.

Goat Cheese Appetizer

Our favorite recipes for easy entertaining? Those that have minimal ingredients and prep time, but achieve maximum flavor. There’s no better example of that than this warm goat cheese appetizer! It’s got just 4 ingredients, takes just 10 minutes to bake, and tastes like an absolute dream. The tangy, gooey goat cheese against the citrusy marmalade and herbaceous thyme is pure bliss. It’s become a total go-to in our house: and we know it will be for years to come.

Ingredients in this goat cheese appetizer

Guests are coming? Quick, grab these four ingredients for a crowd-pleaser that will have everyone parked around the dish. The simplicity here is magic: the creaminess of the cheese with the sweet tart marmalade is the perfect combination. Here are the only ingredients you’ll need for this goat cheese appetizer:

  • Goat cheese log (aka chevre)
  • Marmalade or jam or any kind
  • Pistachios
  • Fresh thyme

Throw the goat cheese into the oven with the marmalade and bake 10 minutes, then top with chopped nuts and fresh thyme sprigs. The oven warms it so it’s spreadable on crackers or crostini. It’s so simple and perfect for any occasion: dinner parties, Easter, Christmas, Thanksgiving, and everything in between.

Goat Cheese Appetizer

Variation ideas

There are endless variations on this goat cheese appetizer idea! I sent this to my mother and she made it the same day using blueberry preserves! Here are some ideas:

  • Preserves and jam: Use orange apricot marmalade like we do, or any type of preserves. Good flavor pairings with goat cheese are blueberry, blackberry, fig, and tomato jam.
  • Nuts: Use any type of chopped nuts! Instead of pistachios, use almonds, pecans, walnuts or hazelnuts.
  • Herbs: The fresh thyme has a distinct flavor here that we highly recommend! You can substitute dried thyme if desired. Chopped chives, rosemary or sage would also work.

Serving this goat cheese appetizer

Pull this goat cheese appetizer out of the oven, and you can serve it immediately! Baking the cheese is key, because it makes it warm enough to be spreadable. Here are a few ideas to use for dipping in:

Goat Cheese Appetizer

Tip for making in advance and taking to a party

Taking this goat cheese appetizer to a party? Here’s what to do:

  • Bake first. Bake it your house, then cover the dish in foil and warp it a towel to keep it warm. It should stay warm for about 20 minutes this way.
  • Bake at the party. Or, have the host preheat the oven for you in advance! Pop it in right when you get to the party.
Goat Cheese Appetizer

More goat cheese recipes

This goat cheese appetizer is one in a long list of favorite recipes starring this ingredient! (We’re goat cheese fanatics, in case you couldn’t tell.) Here are some great goat cheese recipes to try:

This goat cheese appetizer recipe is…

Vegetarian and gluten-free (using gluten-free crackers).

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Goat Cheese Appetizer

Easy Goat Cheese Appetizer


  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 8

Description

This warm goat cheese appetizer is perfect for entertaining! Just 4 ingredients make this tasty dip for crostini or crackers.


Ingredients

  • 10 ounces goat cheese log
  • ½ cup orange apricot marmalade, or preserves or jam of any flavor*
  • 2 tablespoons finely chopped pistachios
  • 1 tablespoon chopped fresh thyme (or 1 teaspoon dried thyme)
  • Crostini, bread or crackers, for serving

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Spread ⅓ cup of the preserves in a small baking dish. Add the goat cheese log. Top with 2 tablespoons of the preserves. Bake for 10 minutes.
  3. Remove the dish from the oven and top with pistachios and fresh thyme. Use as a dip for crostini, bread, or crackers.

Notes

*Other great options are blueberry, blackberry, fig, tomato jam, and more.

  • Category: Appetizer
  • Method: Baked
  • Cuisine: Appetizer
  • Diet: Vegetarian

Keywords: Goat cheese appetizer

A Couple Cooks - Recipes worth repeating.