Eunice Power - Outside Catering Company, Waterford, Ireland.

Tuesday, October 5, 2010

Goat's Cheese baked in Spicy Tomato Sauce

This tomato sauce has many uses, a great way to use up the leftovers from your tomato crop..mine are only ready to eat now! If you plan to entertain, this is a perfect starter as it can all be gone a day before hand, just pop on the goats cheese and bake before serving.

Serves 6

9oz / 250g fresh goat's cheese log, with rind on - Ardsallagh Goats cheese is perfect for this recipe.
2 ¼ lb / 1kg ripe plum tomatoes, halved
4 tbsp extra virgin olive oil
2 tbsps balsamic vinegar
3 tbsps runny honey
2 garlic cloves, finely chopped
1 - 2 tsps dried crushed chillies
5 - 6 thyme sprigs
3 tbsps tomato puree
salt & pepper

Preheat the oven to 200°C / 400°F / Gas 6

1. Place the tomato halves in a shallow baking tray and drizzle with the olive oil, balsamic vinegar and honey, then scatter over the garlic, chillies, half the thyme and seasoning. Bake for 30 minutes.
2. Place the roasted tomatoes in a food processor and blend. Add the tomato puree then taste and add more honey if needed and salt & pepper to taste.
3. Place the tomato sauce in a medium-sized, ovenproof baking dish or 6 individual ramekins. Slice the goat's cheese into rounds and place on top of the sauce. Drizzle a little olive oil over; strip the leaves from the remaining thyme sprigs and sprinkle over the top with some black pepper.
4. Bake at 200°C / 440°F / Gas 6 for 10 - 15 minutes until the cheese turns brown on top and the sauce is warm.

This is delicious served with garlic crostini or homemade bread sticks.