The first time I had chevre cheese baked with a spicy tomato sauce... I thought I had died and gone to heaven. This is that. Eat it.
Course Appetizer
Cuisine American
Keyword Pebbles
Ingredients
FOR SAUCE
1tablespoonminced garlic
1yellow onionchopped
3cupscanned crushed tomatoes
3cupschopped plum tomatoes
4-ouncecan tomato paste
1teaspoonblack pepper
1/2teaspoonoregano
1/2teaspoonthyme
1/2teaspoonchopped basil
pinchred pepper flakes
1/2cupolive oil
1tablespoonsalt
2cupswater
FOR CHEESE
8ouncescream cheese
8ounceschevregoat cheese
FOR GARNISH
Asiago Cheese
French bread
Melted butter
Instructions
MAKE SAUCE
Combine minced garlic, onion, crushed tomatoes, chopped tomatoes, tomato paste, red pepper flakes, black pepper, oregano, thyme, basil, olive oil, salt and water in a small pan and bring to a simmer.
Cook, stirring occasionally, for thirty minutes. Taste and adjust seasoning. Reserve.
MAKE CHEESE FILLING
Put cheeses into the bowl a stand mixer fixed with a paddle attachment. Blend until thoroughly combined.
ASSEMBLE
Ladle a cup of the tomato mixture into oven-safe chafing plates. Spoon the cheese mixture into the center of the bowl. Do not stir. Place in oven preheated to 375*F until heated through and slightly brown on top.
SERVE
Slice bread and brush with melted butter. Broil until golden brown.
Remove cheese-tomato mixture from oven. Place in the middle of a plate atop a napkin to keep it from sliding. Garnish with a fine grating of asiago cheese. Arrange bread slices on the plate around the chafer and serve.