Sobre esta receta

Este elegante aperitivo presenta rondas cremosas de queso de cabra horneado anidadas en una salsa de tomate vibrante e infusionada con hierbas que es tanto reconfortante como sofisticada. Es un plato impresionante pero simple, perfecto para entretener, con el queso cálido y ácido contrastando hermosamente con la base aromática de tomate.

Instrucciones

1. 1

   Preheat the Oven to ![375°F].

2. 2

   In a medium Saucepan, warm the Olive Oil over ^[medium heat]. Add the White Onion and sauté for 3 minutes, then add the Garlic, Red Pepper Flakes, 1 tablespoon of the fresh Basil (or ¼ teaspoon dried Basil), and Oregano, and sauté for 1 minute.

3. 3

   Add the White Wine Vinegar and sauté for 1 minute, then carefully add the Crushed Tomatoes, Salt, and several grinds of Black Pepper. Reduce the heat, cover, and allow the mixture to simmer, lightly bubbling, for 10 minutes. Taste and adjust seasonings as desired (if you want a spicier dip, add more Red Pepper Flakes!).

4. 4

   Spoon the tomato sauce into a shallow Baking Dish (about 8-inch square or equivalent) or four individual Ramekins (6–8 oz each), then add dollops of Goat Cheese. Bake until the cheese is warmed through, about 15 minutes. If desired, broil for 1-2 minutes to brown the top of the cheese.

5. 5

   Let the dip cool for a few minutes, then top with the remaining 1 teaspoon fresh Basil (optional) and a light drizzle of Olive Oil. Serve warm, with crusty bread on the side.

Notes

Notas Receta Extractada de A Couple Cooks | Pretty Simple Cooking: 100 Delicious Vegetarian Recipes to Make You Fall in Love with Real Food por Sonja Overhiser y Alex Overhiser. Copyright © 2018. Disponible en Da Capo Lifelong Books, un sello de Perseus Books, LLC, una subsidiaria de Hachette Book Group, Inc. Hazlo sin gluten: El dip es sin gluten. Solo sírvelo con pan sin gluten o galletas saladas resistentes sin gluten. Equipo recomendado: Horneé este dip en dos boles para sopa de cebolla de CB2 (enlace de afiliado).