Baked Goats Cheese in Tomato Sauce Recipe
Baked Goats Cheese in Tomato Sauce Recipe, enjoy this goat cheese and tomato sauce dip as a Tapas, appetizer or light meal. It’s creamy, saucy and very easy to make.
Ingredients - Serves 4 as a tapa or 2 for a light lunch
4 oz Goats Cheese, cut into ¼ slices, Cana de Cabra is perfect for this recipe Types of Spanish Cheese
1 tablespoon extra-virgin olive oil, plus more for garnish
½ cup finely chopped white onion
2 medium garlic cloves, pressed or minced
1 tablespoon plus 1 teaspoon chopped fresh basil or ¼ teaspoon dried basil
¼ teaspoon red pepper flakes (optional) or Spanish Paprika - There are 3 main types of Paprika in Spain - Sweet Paprika (Pimentón Dulce). Mild Paprika (Pimentón Agridulce) and Spicy Paprika (Pimentón Picante)
¼ teaspoon dried oregano
1 ½ teaspoons white wine vinegar
1 can (15 ounces) crushed tomatoes
Salt and pepper
Fresh baguette - cut into ¼ inch to ½ inch slices - MAKE IT GLUTEN FREE: The dip is gluten free. Just serve with gluten-free bread or sturdy gluten-free crackers.
Baked Goats Cheese in Tomato Sauce Recipe
Method
Preheat oven to 180ºc
Place the sliced baguette on a baking sheet and drizzle each slice evenly with olive oil. Season with salt and pepper. Baked until golden brown and crisp, about 5 -10 minutes and remove.
In a medium saucepan, warm the olive oil over medium heat. Add the onion and sauté for 3 minutes, then add the garlic, red pepper flakes, 1 tablespoon of the fresh basil (or ¼ teaspoon dried), and oregano, and sauté for 1 minute.
Add the white wine vinegar and sauté for 1 minute.
Add the tomatoes, salt, and several grinds of black pepper. Reduce the heat, cover, and allow the mixture to simmer, lightly bubbling, for 10 minutes. Taste and adjust seasonings as desired (if you want a spicier dip, add more red pepper flakes!).
Spoon the tomato sauce into a shallow baking dish or individual ramekins, then add dollops of goat cheese. Bake until the cheese is warmed through, about 15 minutes.
If desired, grill for a minute or two to brown the top of the cheese.
Allow to cool for a few minutes, then top with the remaining 1 teaspoon fresh basil (optional) and a light drizzle of olive oil. Serve warm, with crusty bread on the side.
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