As a resident of Florida, I’m learning to appreciate this new-to-me version of winter. Being in the panhandle, the mornings can be “cold”. There have been several mornings in the past few weeks where the temperature is barely above freezing when the sun rises. As someone who’s perpetually chilly, that feels cold. However, as I take my morning walk and don’t have icicles on my eyelashes or feel the sting of cold air in my lungs, I know it’s really not that cold.
However, it still is winter, and it’s a good time of year to enjoy dishes served warm. Being January, I still am trying to keep our Tapas Monday dishes on the healthy side. (Don’t fear February is literally around the corner, and there will be some indulgences once again.)
What’s to like about this baked goat cheese recipe
From my perspective the best thing about this recipe is the inclusion of goat cheese. It’s fully of tangy flavor, yet still is fairly low in calories and fat, for a cheese anyway. Plus, it’s served warm, which means this cheese has a creamy, spreadable consistency that just begs you to enjoy it on some pita bread.
I like to serve this goat cheese as a dish for two. Place the pan of piping hot goat cheese and tomato sauce on the table with warm pita bread on the side. Accompany it with a couple Caesar salads or the salad of your choice, and you have a light and delicious dinner. If you’re looking for something heartier, this goat cheese also can serve four and be the appetizer on your menu.
Get ready to cook
I made this recipe all in one dish, as I have a medium-sized cast enamel saucepan. That allowed the goat cheese to go from stovetop to oven in the same pan. Check your pots, you may have one that can make the same transfer. However, if you don’t, there’s a simple solution.
- Make the sauce in a saucepan.
- Transfer sauce to a small baking dish, top with cheese, and bake.
While the sauce is in the last few minutes of baking, wrap your pita bread in foil, and place in the oven. Allow to heat for three or four minutes, so that you have a warm pita to accompany this baked goat cheese.
If you’re feeling a bit more indulgent, slices of a baguette would be another delicious option.
While Florida isn’t the cold of New Hampshire, I’ll use the kinda chilly days as an excuse to make this Healthy Baked Goat Cheese in Tomato Sauce anytime. Or I could use this recipe for Warm Eggplant & Goat Cheese. Or if I wanted to be more indulgent this recipe from Ina Garten could work as well. Decisions, decisions.
Hot and Delectable Goat Cheese for Two
Ingredients
- 1/2 tablespoon extra-virgin olive oil
- 1/2 cup diced yellow onion
- 2 garlic cloves minced
- 1-15 ounce can crushed tomatoes
- 1-1/2 tablespoons chopped fresh basil
- Kosher salt
- Freshly ground black pepper
- 4 ounces goat cheese
- 4 flax & whole wheat pitas
Instructions
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Preheat the oven to 350°F.
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In an oven-proof, medium saucepan, heat olive oil over medium heat.*
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Add onion and sauté for 5 minutes, stirring occasionally.
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Add garlic, and sauté for an additional minute while stirring continuously.
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Add the tomatoes and basil, reduce heat to medium-low, and simmer for 10 minutes.
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Season with salt and black pepper to taste.
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Cut goat cheese into 8 pieces, and place on tomato sauce.
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Transform to oven, and bake for 15 minutes, or until the cheese is melted.
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If desired, broil for a minute or two to brown the top of the cheese.
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Serve with pita bread.
Notes
