Goat cheese and tomato sauce
This delicious goat cheese and tomato sauce recipe was from the restaurant I helped open with Jay Fignano. This was his favorite dish and the second we made it together I was hooked. The creamy goat cheese is a perfect compliment to the acidic yet sweet tomato sauce.
Goat Cheese: Remove the goat cheese from the package and put into a small to medium sized bowl. Let the goat cheese sit out for 30-45 minutes to warm up and soften. After it is soft, pour herbs of Provence into the goat cheese mixture, and season it with salt and pepper. Mix thoroughly and set aside.
Tomato Sauce: In the saucepot add the olive oil and heat on a medium high heat. Once the oil is warm add the garlic and sauté until the cloves are aromatic and beginning to turn brown. Next add your canned tomatoes (and juice left in the cans), water and basil. Stew on a medium low for 20 minutes stirring in the process. Remove the tomatoes from the sauce pot and add them to a blender (you may need to do this in small batches and when everything is pureed add it back to the sauce pot and simmer for 15 more minutes. Set it aside until you are ready for it.
Crostini: Slice bread into one inch pieces on an angle. Spray a sheet tray with an olive oil spray. Next line the bread slices on the sheet tray, lightly coat them with olive oil spray and season them with kosher salt. Bake the bread in the oven at 350 degrees for 10 to 15 minutes or until the bread is toasted and slightly golden brown.
Goat cheese and tomato sauce: Heat the tomato sauce in a sauce pan on a medium low burner for five to ten minutes. The tomato sauce should be warm. Then pour the tomato sauce into a cast iron skillet. Scoop out three spoonfuls of goat cheese and place on top of the tomato sauce in the iron skillet and broil for 2-3 minutes.
Serve the bread in a bowl with a cloth napkin as a liner and place a hot pad under the goat cheese and tomato sauce; remember it is hot!
Tip- Use a hearty bread that can hold on to the thick tomato sauce and goat cheese for the crostini.