Goat cheese gratin

  • Time cooking time: 5 minutes
  • Yield Serves: 6


    10 ounces (300 g) soft goat cheese or a mix of rindless soft goat and cow or sheep's milk cheese, cubed
    2 teaspoons minced fresh thyme leaves
    2 teaspoons fresh rosemary leaves
    2 teaspoons minced fresh oregano leaves or a pinch of dried leaf oregano, crushed
    1 1/2 to 2 cups (33 to 50 cl) homemade tomato Sauce, at room temperature
    24 best-quality black olives (such as French Nyons), pitted


    Preheat the broiler.
    Scatter the cheese on the bottom of the baking dish or dishes. Sprinkle with half of the herbs. Spoon on just enough tomato sauce to evenly coat the cheese. Sprinkle with olives and the remaining herbs.
    Place the baking dish or dishes under the broiler about 3 inches (8 cm) from the heat.
    Broil until the cheese is melted and fragrant, and the tomato sauce is sizzling, 2 to 3 minutes.
    Add julienned bits of prociutto, diced cooked sausage, sautéed mushrooms, or marinated artichokes.
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