Goat’s Cheese Pandesal: Would You Like Some Goat in Your Pandesal?

Words: Dwight Co/Photography: Mylene Chung/Styling and Recipe Development: Katherine Jao/May 18, 2012

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Goat’s cheese is one of the most repulsive creations I have ever laid my tongue upon. No, I don’t have a punch line that will suddenly reverse that remark. I truly, madly, deeply believe that goat’s cheese is an abomination.

Of course, I’m only being a prick because I’m being forced to write something positive about a dish I utterly detest.

For goat’s cheese eaters like Kat and Mylene, this is heavenly.

I really want to talk about this dish; but I just don’t have anything to say about it.

So, here’s what we can do instead. You make it and tell us about it. They say it’s really tasty.

Goat’s Cheese Pandesal with Pesto and Sundried Tomatoes

Yield: 3 servings


  • 5 slices Goat Cheese (can be substituted with Kesong Puti)
  • 1-2 tsp Extra virgin olive oil
  • 1 tsp Pesto sauce in a jar
  • 1 tsp Sundried tomato slices in oil
  • 3-5 pcs Pandesal


  1. In a small pan, arrange cheese overlapping each other.
  2. Top with pesto and sundried tomatoes. Drizzle with olive oil.
  3. Cook on medium heat for 2-3 minutes or until cheese is gooey.
  4. Serve with warm or toasted pandesal.


  1. You can also use other types of bread for this recipe. You can also top the cheese with just salt, pepper, and olive oil for a cleaner flavor.

Dwight Co

Managing Director/Founder

When he was nine, Dwight stormed the kitchen and proudly cooked himself his first dish, Spam and eggs. Realizing his immense talent for cooking canned food, he co-founded Pepper.ph in 2012. Aside from directing Pepper.ph's content and design, Dwight also makes websites and runs a tiny ramen house in Burgos Circle called Wrong Ramen. See More.

  • http://www.facebook.com/joyannconcepcion Joy Ann Concepcion

    Oh this is perfect for breakfast or a quick snack. I used to just literally stuff my pandesal with goat’s cheese and off I go! it’s perfect fo salads too, just soak in olive oil, salt and pepper and your cheese will taste even better!:) (Better with the non-crumbly variety) 

    • http://twitter.com/mylenechung Mylene Chung

      True, it’s definitely perfect for those quick snacks in the afternoon and breakfast as well! Oh I would love to try goat’s cheese on salad! Sounds tasty!! Thanks for commenting Joy!

  • http://www.ferdinandcc.org/ Lester Nelson

    My friend Xilca Alvarez makes goat cheese out at the Gawad Kalinga enchanted farms community in Bulacan. If you ever want some goat cheese and want to support a family in the GK community at the same time, search her out :) I’ve never tried it on pandesal, but I’ve had it The same way described here, but on some toasted sourdough bread. Also good on crusty toast with some prosciutto, a poached egg, and some bechámel sauce. I’ll have to stock up on some more of it to try with pandesals like this for a fast and easy breakfast. :)

    • http://twitter.com/mylenechung Mylene Chung

      Wow your version sounds soo classy and tasty! haha! Thanks Lester! We’ll definitely search her out and refer her to some of our other goat’s cheese eating friends!:)

  • Sarah

    This looks and sounds so yummy! I’m trying this tomorrow. :)

    • http://twitter.com/mylenechung Mylene Chung

      Thanks Sarah! Do tell us about it! I hope it doesn’t disappoint!:D

  • http://www.facebook.com/joyannconcepcion Joy Ann Concepcion

    Because I’m still not over this post…I have here a link to a food blog I’m following, where the author posted a recipe for FRIED GOAT’S CHEESE! I thought I should share anyway because her version of it will impress even the unbeliever.:)  


    • http://twitter.com/mylenechung Mylene Chung

      OMG!! I’m drooling over that fried cheese patty… Will definitely try this out soon!!! Thanks for sharing Joy! Now I’m the one who can’t get over that post hahaha!

  • http://www.asianinamericamag.com/ Elizabeth Quirino @Mango_Queen

    I love how goat’s cheese is the closest I can get to our “kesong puti” which I sorely miss here in the USA. It is quite salty, though. But I’ve used it in place of feta cheese when I make the Filipino bibingka, again something we miss from Manila. That said, yes, not everyone likes goat cheese. After all, food preferences are subjective. I’ve placed goat’s cheese, too on asparagus, tomatoes, eggplants and sliced onions ~ drizzled it with EVOO and roasted it in the oven….it’s a good side to entrees. You have gorgeous photos here, and they just made me hungry for lunch. Thanks for sharing! 

  • Vinnie

    Breakfast in heaven! Wonderful.. Just wonderful…