Dip in bread the end.
My sister hosts an Oscars party every year, after which we usually don’t discuss the pretty dresses but do usually share a rundown of what we ate while watching. This year, she texted me a barely-recipe for a baked goat cheese she had served, and by the time I got done reading it I was drooling from the mouth and despairing that I didn’t have a cute dish to bake it in.
But cute dishes can be bought and this lovely dip can be started and finished in 20 minutes, so there was no excuse not to make it. Ooey, gooey goat cheese and bubbling tomato sauce on a boat of good bread? It’s incredibly tasty for something so simple. I would make it with friends, though, because without my stunning will power you may find that you’ve consumed half a baguette and an entire log of goat cheese in one sitting. I managed to avoid that catastrophe but there was definitely an alternate timeline I saw play out in my head before I wrapped up most of it and firmly shut it out of sight in the refrigerator. Use the buddy system, people.
Baked Goat Cheese
Makes appetizer portion, for sharing
1 cup crushed tomatoes (preferably San Marzano)
2 large cloves garlic, grated
1 tsp crushed red chili flakes
2 tbs olive oil
salt, to taste
one 4 oz. log of goat cheese, cut into 4 rounds
fresh herbs (such as basil or parsley), for garnish
good, crusty bread or baguette, for serving
- Preheat broiler. Heat the oil in a small pan over medium heat. Add the garlic and chili flakes. When they begin to sizzle and turn fragrant, add the tomatoes and salt to taste. Simmer 15 minutes until thickened, taste, and add more salt if needed.
- Pour tomato mixture into a small baking dish and top with the goat cheese. Broil until melted and golden. Garnish with fresh herbs and serve immediately with slices or torn pieces of good bread.
- In the highly unlikely but I suppose possible scenario where you have leftovers, the reheated baked goat cheese and tomato sauce is heaven on some zucchini noodles.