30 years later; goat’s cheese baked in a spicy tomato sauce

Goat’s cheese; we are going back about 30 years and I can’t say we had a great realationship. First time I ever tasted goat’s cheese was in 1972 up in the hills above Menton , Cote d’Azur (South of France).  A very romantic dinner, at a converted farm (trying to find the name of the place) – really lovely place . The starter was severed in wheelbarrow that was rolled up to the table filled with most delicious pates, cold meats, vegetables (raw and pickled), salads and cheeses, we helped our self to what we wanted and I took a piece of the goats cheese  – didn’t have a clue what it was. So when putting a piece of the cheese in my mouth – it just grown on me and it was with big difficulties I manage to get it down. After that indecent I have stayed away from goat’s cheese since about 10 years ago and now I love it – eat so soon as I see it on a menu. My favourite starter after fresh foie gras.

This a hearty cracking dish – that can be done to 80% in advance.

Goat’s cheese baked in a spicy tomato sauce with garlic crostini, 8 portions
1 kg ripe plum tomatoes, halved – bought at least 4 days before usage
60ml (4tbsp) extra virgin olive oil
30ml (2tbsp) balsamic vinegar
45ml (3tbsp) runny honey
4 garlic cloves, finely chopped
10ml (2rtsp) dried crushed chillies
5-6 fresh thyme springs
45ml (3tbsp) tomato pure
salt & pepper

1 large French stick, baguette – cut into 16 thick sliced
50ml extra virgin olive oil
1 garlic clove, peeled and whole

250gr fresh goat’s cheese log, rind on

1. Preheat the oven 200C/400F/Gas 6. Place the tomatoes halves in a shallow baking tray, drizzle with olive oil, balsamic vinegar and honey – then scatter over: garlic, chillies, half the thyme and seasoning – bake for about 30 min.
2. Place the roasted tomatoes in a food processor and blend. Add the tomato puree, then taste and add more honey if needed – seasoning off.
Up to here – can be done well ahead. Can be frozen for a rainy day too.
3. Preheat the grill – to make the crostini, brush bread slices with olive oil – then grill until golden and crispy. Rube the garlic clove over each slice. Crostini’s can be made 2 days in advanced and be keep in an airtight container.

To serve;
4. Place the tomato sauce in 8 indv. ramekins – oven proofed. Slice the goat’s chees into rounds and place on top of the sauce. Drizzle with a little olive oil over, strip the leaves from the remaining thyme springs and sprinkle over.
5. Bake at 200C/400/Gas 6 for 10-15 min until the cheese turns golden brown on top and the sauce is warm. Serve with the crostini’s.

Photos provided by: Georgia Glynn Smith / furrytalk.com

4 thoughts on “30 years later; goat’s cheese baked in a spicy tomato sauce

  1. Hello Viveka… wendy here perusing your blog and enjoying it. Have much to say…
    first of all am so impressed you write all in English~ so…here goes
    So much to say… but first of all am very impressed that you write all in English!
    *I love Menton and goat cheese and that furry guy above I want to bring home.
    * I lived on Orcas island almost 20 years (still have a place there) and currently live in Hamburg. Seattle to Vancouver is imprinted in my brain and I’d love to take a train.
    *Coffee – always liked it but could take it or leave it till 2 months ago when we went to Spain. I snapped, fell in love with the liquid and have had it everyday since. Want to take a break as I don’t like doing anything every single day. (except dark chocolate). When you brew it overnight in cold water it helps to lower the acidity and I heard it is healthier.
    *3 star restaurants in Paris are like falling asleep and dreaming. The food is haute couture and outrageous to eat . I’ve been only twice and besides the incredible food, being escorted to the toilet was a thrill.
    *I’m happily married but once had a lovely dream starring Mr. Denzel Washington.
    *My shoe fettish- knee to thigh high boots, some with heals and many without.

    Had fun reading your posts. Thanks!

    • Wendy …. you have been busy reading – fantastic !!!! Live aboard so many years and I don’t want to forget my “English” even if it’s not perfect. Have problems .. massive with off & of, but getting there. My writing is better the more I write. But don’t change the drafts – wrote about Athens a couple of hours ago. 21 times I had to change. *smile
      Hamburg – great city … been there quite a bit. Spent a fantastic New Year there. I love the furry guy too. That’s what I miss most from my time on Ireland and in UK … the Spring with all the new born lambs.
      You’re so welcome to my world – where it’s most about me.
      Lot of pleasure .. very little guilty + plus some demons.
      Lots … Wivi

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