Baked Goat Cheese with Fire Roasted Tomatoes

• Vegetarian

• Produce

  • 1/2 tsp Basil, dried
  • 3 cloves Garlic
  • 1 23-ounce can Muir glen tomatoes, fire roasted
  • 1/2 tsp Oregano, dried

• Baking & Spices

  • 1/2 tsp Kosher salt
  • 1/4 tsp Red pepper flakes

• Oils & Vinegars

  • 2 tbsp Olive oil

• Bread & Baked Goods

  • 1 Baguette

• Dairy

  • 8 oz Goat cheese

Found on acouplecooks.com

Ingredients

• 3 cloves garlic
• 2 tablespoons olive oil
• ¼ teaspoon red pepper flakes
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• ½ teaspoon kosher salt
• 23-ounce can Muir Glen diced fire-roasted tomatoes
• 8 ounces goat cheese
• 1 baguette

Directions

• Preheat oven to 375°F.
• Mince 3 cloves garlic. In a medium skillet, combine 2 tablespoons olive oil, garlic, ¼ teaspoon red pepper flakes, ½ teaspoon dried basil, ½ teaspoon dried oregano, and ½ teaspoon kosher salt. Over medium high heat, stir and sauté for around 45 seconds until the garlic sizzles but before it starts to brown. Stir in the tomatoes and heat at a gentle simmer for 5 to 10 minutes, until the sauce starts to thicken. Remove from the heat.
• Pour the tomato mixture into an oven-proof baking dish, then add goat cheese mounds on top. Bake for 15 minutes.
• If desired, broil on high for 3 to 5 minutes, watching carefully, until the goat cheese is golden brown. Serve with baguette slices (or to make crostini, toast baguette slices at 375°F for 15 minutes).