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Baked Goat Cheese in Tomato-Olive Sauce with Toasted Baguette

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baked goat cheese

Baked Goat Cheese in Tomato-Olive Sauce with Toasted Baguette
 
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Serves: 12
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 3 large garlic cloves, minced
  • 1 can (28 ounces) crushed tomatoes
  • 16 pitted kalamata olives, chopped coarse
  • 1 thin baguette, sliced thin
  • 1 log (about 10 ounces) goat cheese, sliced crosswise into ¾-inch thick discs
Instructions
  1. Place oil and garlic in a Dutch oven; turn heat on medium and cook until garlic starts to sizzle and turn golden. Add tomatoes and olives, bring to a simmer, reduce heat to medium-low, and continue to simmer until sauce is thick enough to mound on a spoon, 10 to12 minutes.
  2. About half hour from serving, adjust oven rack to center position and heat oven to 450 degrees. Place bread rounds in a single layer on a wire rack; bake until golden brown, about 5 minutes. Arrange in a basket.
  3. Turn tomato sauce into a 9-inch round, square, or similar size ovenproof pan; top with goat cheese discs. Bake until bubbly, about 10 minutes. Turn on broiler; cook until goat cheese lightly browns, 1 to 2 minutes longer. Serve.

 

 

About Maggy Keet

As a New Yorker, I take full advantage of the ever evolving, always exciting restaurant scene. But most days, my “happy place” is found in my tiny Manhattan kitchen where I cook two meals a day. My perfect night is spent listening to NPR, while drinking a glass of wine, and creating a simple, (most often) vegetarian supper which I enjoy with my husband, Andy. In addition to blogging, writing, and planning events, I work full time as a Development Fundraiser.

10 Comments

    • Pam says

      You’re a smart man, Ed! But you have to admit it’s the perfect recipe to run after a goat cheese article.

      Reply

  2. ziege kaufen says

    I really love goat cheese desserts, their are awesome. If I have guests, I just make goat cheese deserts and they love it. Are there any other good uses for goat cheese?

    Reply

  3. Kylie says

    I’m almost embarrassed to admit this, but I made a scaled down version of this for my breakfast this am. Yes, breakfast. So, SO good. I had a pitiful amount of goat cheese to use up before I head to Santa fe on vacation. It was just delightful.

    Reply

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