A few months ago I met my friends at a tapas place in the city. To be honest, I wasn’t all that thrilled with the idea. Per my usual, I was worried that there wouldn’t be anything on the menu I liked. Thats pretty normal. Additionally, I didn’t want to be the one to be disagreeable while ordering the small plates. Eating food that other people have ordered gives me great anxiety. What exactly was ordered? What is in it? Is that a pepper? You see? Major anxiety. To my great surprise I really enjoyed the experiece. I think there was only one dish I didn’t try. Yea me! I tried new things.
I don’t remember what all we ordered but I know there was a great meat and cheese board, potatoes, scallops, brussel sprouts, pork, meatballs, dates, and a goat cheese dish. My favorites were the meat and cheese board, the scallops, and the goat cheese. Really, no surprises there. Cheese, scallops, and more cheese. Sounds about right. This weekend I was finally able to recreate the goat cheese dish. This is a very simple recipe but it is sooo good. I made my sauce pretty spicy but you could make it more/less spicy based on preference. This is a great addition to any appetizer spread.
Baked Goat Cheese with Tomato Sauce
- 4 oz goat cheese
- 1 28 oz can of whole san marzano tomatoes
- 3 cloves garlic, separated
- 1 tsp crushed red pepper flakes
- 1 load french bread
- 1 tbsp olive oil
- Preheat the oven to 400 degrees F.
- Slice the bread into 1/4 thin slices.
- Brush with olive oil.
- Bake until golden brown, about 7 minutes.
- Remove from oven and rub with garlic.
- Sprinkle with salt and pepper.
- Combine tomatoes, red pepper flakes and 2 cloves garlic.
- Use an immersion til smooth.
- Form the cheese into a patty and place in the center of a baking dish.
- Spoon the sauce around the cheese but do not cover the cheese with the sauce.
- Sprinkle with a tiny bit more of the crushed red pepper flakes.
- Bake for 20 minutes.
- Serve immediately with toasts.