Grandpa Joe's favorite
Goat Cheese in Tomato Sauce

Chaud Formaggio di Capra a Salsa di Pomodoro is a beautiful, delicious, and simple to prepare antipasta.

About this recipe

The inspiration for this recipe comes from two very special friends and long term supporters of this web site.  Mille grazie Donise and David.

Ingredients

  • 8 ounces goat cheese
  • 28 ounces 6 IN 1 Ground Tomatoes
  • extra virgin olive oil
  • 2 large cloves garlic
  • 3 tablespoons fresh basil, finely chopped
  • hot red pepper flakes
  • kosher salt
  • freshly ground black pepper
  • crusty bread

Directions

  1. Heat 4 tablespoons olive oil in a heavy saucepan over medium heat and add the garlic.
  2. As soon as the garlic begins to sizzle, but before it takes on color, add the tomatoes.  Season with a teaspoon of kosher salt, a quarter teaspoon of freshly ground black pepper, the chopped basil, and a teaspoon or two of red pepper flakes (depending on the spiciness you desire).
  3. When the sauce begins to bubble, lower the heat to medium low and simmer for 5 minutes, uncovered.  Then remove from the heat and set aside.
  4. Meanwhile, if the goat cheese is already log shaped, skip this step.  Otherwise, wrap the cheese in plastic wrap and gently shaped it into a log about two inches in diameter.  This works best when the cheese is well chilled.
  5. Carefully unwrap the cheese and place it in an oven-safe baking dish (that will also become the serving dish).  Ladle the warm tomato sauce over the cheese until the cheese is about two-thirds submerged.
  6. Bake in a preheated 425 F oven for 20 minutes, or until bubbly and hot.
  7. Finish by garnishing with a few basil leaves, and serve hot with crusty bread slices.
Warm Goat Cheese in Tomato Sauce.

Notes

  • Substitute 1 tablespoon dry basil leaves if fresh basil is not available.
  • Depending on the size of the baking dish, all of the sauce may not be required.  (What remains will serve as an excellent pasta sauce for another meal, however!)
  • Again depending on the size of your baking dishes, you might consider dividing the cheese into smaller portions (two 4 ounce logs, for example).
  • As an alternative to the fresh bread slices, consider browning each slice (either under the broiler in an oven, or on a grill) on both sides.  Then rub each toasted slice with a garlic clove.  Finish by lightly drizzling your very best olive oil over each slice.
Posted: November 2015; picture added: December 2015.