Baked Goat Cheese in Tomato-Olive Sauce with Toasted Baguette
Serves: 12
  • 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
  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.
Recipe by Three Many Cooks at