chevre island

If there was the option to go on vacation on a pristine island made of goat cheese, surrounded by a vast sea of spicy marinara sauce, I'd be the first one there. Until that day, however, I will gladly consume this entree any day of the week. Imagine a generous slice of chevre with a slightly broiled surface and warm tangy underbelly paired with the bright flavours of homemade tomato sauce. Forget imagining. Go to your local market and buy a fresh disk of goat cheese, a can of plum tomatoes, onions, garlic and chili flakes and get to work!

chevre island (goat cheese on marinara sauce)

1/4 cup of olive oil
4 cloves of garlic, sliced thinly
1 can of plum tomatoes
3 basil leaves, chopped
1 small onion, chopped
salt, pepper & chili flakes to taste

one goat cheese round (140g)

Cook garlic and onions in olive oil in large oven-safe sautee pan until they are translucent and begin to lightly brown. Crush the tomatoes with your hands and add to pan, along with their juices. Add basil, salt, pepper & chili flakes. Bring to a boil, then lower heat to a simmer and cook until thickened, approximately 20 to 25 minutes.

Slice goat cheese into two 1/2 inch disks and place atop marinara sauce. Place in oven under broiler for a few minutes until the cheese begins to bubble and becomes golden brown.

Remove from oven. Spoon some sauce onto individual plates and transfer goat cheese disk from pan onto middle of plate using a spatula that has been oiled with cooking spray. Serve immediately with warm baguette.

Whip this dish up to impress or to enjoy as a simple appetizer or entree on the patio. A warm piece of bread is a must to sop up the sauce. The taste and texture of the goat cheese is almost indescribable and akin to creme brulee (with a crispy top and velvety filling). This is a simple and delectable meal in minutes, with the wow factor.