Tomato Goat Cheese and Pesto Bread

Tomato Goat Cheese and Pesto Bread

The other day, Chris mentioned that he has a few co-workers that are vegetarian.  So today, I thought I’d bake something savory without meat.  I figured I can have something meatless, bread-wise, with my meat-full beef stew (currently cooking). 🙂 Enjoy!

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  • 2 1/3 cup of all-purpose flour
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of baking soda
  • 1 teaspoon of salt
  • 5 ounces of chevre goat cheese, crumbled
  • 1 egg, lightly beaten
  • 1/2 cup of olive oil
  • 1/2 cup of sour cream
  • 1 cup of milk
  • 1 1/2 tablespoons of pesto sauce
  • 2 small tomatoes, sliced 1/4″ thick


Preheat the oven to 400 degrees F.  Grease a 9″ x 13″-inch baking pan.

In a large bowl combine flour, baking powder, baking soda, salt and goat cheese.  Mix well

In a medium bowl combine egg, olive oil, sour cream, milk and pesto sauce until blended.

In the dry ingredients bowl make a well in the center.  Add your wet ingredients and stir until combined.

Pour batter into the greased pan.  Using your spatula, distribute your batter evenly around the pan.  Add your sliced tomatoes on top and bake for 20-23 minutes or until the cake tester/toothpick inserted into the center comes out clean.


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