I was first introduced to the idea of goat cheese and marinara at one of my favorite restaurants, Mon Ami Gabi, in Las Vegas. They have this killer appetizer with homemade marinara mixed with goat cheese. I loved it served this way. It took a few years for me to find something that tasted relatively close to it. That was until one of our local favorite restaurants started to serve it. They didn’t mix the goat cheese and marinara, but had medallions of goat cheese in a warm pool of marinara. Mmm, so good. What I love about this dish is that the marinara is not overly seasoned with several Italian seasonings. It is simple with just onion, garlic, and basil, letting the goat cheese be the star of this dish while perfectly complementing it at the same time. My favorite pairing for any start of a meal, or in some occasions, as my meal.
Enjoy one of my favorite versions of this classic Italian dish.
Baked Goat Cheese and Marinara is simple with just the tomatoes, onion, garlic, and basil making a subtle sauce and letting the goat cheese be the star of this dish while perfectly complementing it at the same time.
- 1 – 28 ounce can plum tomatoes, I like San Marzano Style
- 2 – 14 ounce cans tomato sauce
- 1- 6ounce can tomato paste
- 6 garlic cloves, minced
- 1 yellow onion, chopped
- 2 tablespoons olive oil
- ½ cup wine, water maybe a substitute or ¼ cup apple juice & ¼ cup water
- 4 fresh basil leaves
- 1 ½ teaspoons sugar
- Salt and pepper to taste
- 10 ounces Goat Cheese
- 1 French baguette, sliced and toasted
- 6 fresh basil leaves, chopped for garnish
In a large sauce pan or medium pot heat olive oil, add onions and minced garlic. Sauté until onions are translucent. Add wine, to deglaze the pan. Then add plum tomatoes, tomato sauce, tomato paste, sugar, salt and pepper to taste. Let it come to a low boil. Then using the back of a knife, bruise the basil and add the pan. Reduce to a simmer and cook on low for 2-3 hours. Remove the basil leaves.
Turn oven to low broil.
Slice the baguette and brush each slice with a little olive oil, set in the oven and let it cook until toasted and a light golden brown.
Slice the goat cheese into ½-1 inch slices.
I love to assemble this a couple different ways:
First way, is for a group. In a shallow baking dish lay down 1-2 cups of sauce depending on the size of your pan. Then lay down 8-12 goat cheese medallions. Place in oven on low broil and cook until goat cheese is slightly golden and sauce is bubbling. . Remove from oven and garnish with chopped basil. Serve with toasted baguettes.
Second way to serve this is for individual servings. In mini-round dishes, like ones used to make crème brulee or to serve soufflé in lay down about 1/3 – ½ cup of sauce, then with one goat cheese medallion. Place in oven on low broil and cook until goat cheese is slightly golden and sauce is bubbling. Remove from oven and garnish with chopped basil. Serve with toasted baguettes.
I love this dish, because you can serve as many as you would like, and if you have left overs, great to serve a few days later or to make a pizza out of. Enjoy!
Cooking time includes the sauce simmering for 2 hours.
Kids review: Kids love to have really anything to dip their bread in, they have a tendency with this dish to avoid the goat cheese all together and just gobble up the sauce, which is fine by me as my husband and I have more to enjoy!