Baked Goat Cheese with Tomato Sauce

Instructions

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

Notes Recipe Excerpted from A Couple Cooks | Pretty Simple Cooking: 100 Delicious Vegetarian Recipes to Make You Fall in Love with Real Food by Sonja Overhiser and Alex Overhiser. Copyright © 2018. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc. Make it gluten free: The dip is gluten free. Just serve it with gluten-free bread or sturdy gluten-free crackers. Recommended equipment: I baked this dip in two onion soup bowls from CB2 (affiliate link).

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