When I think about which cheeses that I have in my fridge the most often, goat cheese is definitely up there and I am always looking for new way to enjoy some. Not too long ago I came across this recipe for a baked goat cheese marinara on Culinary Cory that sounded so good that I just had to make it right away! You just cannot go wrong baking cheese until it is nice and warm and melty and I liked the sound of baking it in a tasty marinara sauce. For the marinara sauce I made a simple and yet tasty one with kalamata olives (see below). Once you have the marinara sauce this dish is as simple as toasting some bread and baking the sauce with the cheese floating on top. I did however take one extra step and rubbed some fresh garlic onto the baguette after toasting it.
This baked goat cheese marinara is so good! I could easily have finished the whole thing all by myself in one sitting! Although the goat cheese retained its shape after broiling it quickly melted into the sauce as you pressed into it with your bread creating a really tasty combination of sauce and melted goat cheese...mmm... I was also impressed at how amazingly good the toasted baguette was made by the simple act of rubbing some garlic onto it and it added rather beautifully to the flavour medley.
Baked Goat Cheese Marinara
(makes 4 servings)Printable Recipe
Ingredients:
1 baguette (sliced)
1 tablespoon olive oil
1 clove garlic
1 1/2 cups marinara sauce (see below)
4 ounces goat cheese (sliced)
1 baguette (sliced)
1 tablespoon olive oil
1 clove garlic
1 1/2 cups marinara sauce (see below)
4 ounces goat cheese (sliced)
Directions:
1. Brush the baguette slices with olive oil.
2. Broil the slices until golden brown on top. (Note: Watch them carefully as they can burn really quickly on broil.)
3. Let the baguette slices cool and then rub them with the garlic.
4. Place the marinara sauce in a baking dish and top with the goat cheese.
5. Broil until the goat cheese is soft and golden brown, about 4-6 minutes.
1. Brush the baguette slices with olive oil.
2. Broil the slices until golden brown on top. (Note: Watch them carefully as they can burn really quickly on broil.)
3. Let the baguette slices cool and then rub them with the garlic.
4. Place the marinara sauce in a baking dish and top with the goat cheese.
5. Broil until the goat cheese is soft and golden brown, about 4-6 minutes.
Kalamata Olive Marinara
Marinara sauces are pretty easy to make and I have been making my own for a while now. In their simplest form a marinara sauce is tomato based sauce with olive oil, garlic and herbs. I often like to add onions, carrots and celery for some more vegetable goodness and I often toss in other various things depending on what I feel like at the moment. Given that his dish was so simple with just the sauce and the goat cheese I wanted a savoury sauce that was simple and yet tasty. The carrots add a sweetness to a marinara so they were out and I did not have the celery on hand so that was out too. I had been wanting to try adding kalamata olives to a marinara sauce and I was sure that the sauce would be nice and tasty with just them in. After I made the marinara sauce I pureed it a bit to make it smoother as I figured it would be easier to scoop up with the bread that way.
Kalamata Olive Marinara
(makes 4 servings)Printable Recipe
Ingredients:
1 tablespoon olive oil
1 small onion (chopped)
2 cloves garlic (chopped)
1/2 cup red wine (optional)
1 (28 ounce) can diced tomatoes
1/4 cup kalamata olives (pitted and chopped)
1/2 teaspoon Italian herb blend
1 bay leaf
salt and pepper to taste
1 handful basil (chopped)
1 tablespoon olive oil
1 small onion (chopped)
2 cloves garlic (chopped)
1/2 cup red wine (optional)
1 (28 ounce) can diced tomatoes
1/4 cup kalamata olives (pitted and chopped)
1/2 teaspoon Italian herb blend
1 bay leaf
salt and pepper to taste
1 handful basil (chopped)
Directions:
1. Heat the oil in a pan.
2. Add the onion and saute until translucent, about 5-7 minutes.
3. Add the garlic and saute until fragrant, about 1 minute.
4. Add the wine and deglaze the pan.
5. Add the tomatoes, kalamata olives, Italian herbs, bay leaf, salt and pepper and simmer until the sauce thickens, about 30 minutes.
6. Remove from heat and stir in the basil.
7. Puree to the desired consistency. (optional)
1. Heat the oil in a pan.
2. Add the onion and saute until translucent, about 5-7 minutes.
3. Add the garlic and saute until fragrant, about 1 minute.
4. Add the wine and deglaze the pan.
5. Add the tomatoes, kalamata olives, Italian herbs, bay leaf, salt and pepper and simmer until the sauce thickens, about 30 minutes.
6. Remove from heat and stir in the basil.
7. Puree to the desired consistency. (optional)
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Bouyiourdi
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Tomato and Feta Baked Eggs
Roasted Heirloom Tomatoes in Fontina
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