Some of you may know I spent 7 months in Spain during my junior year of college and that began my passion for cooking. Mostly I had to learn how to cook out of necessity because there were no fast food joints around. When I got home I immediately wanted to visit all of the Spanish restaurants in St. Louis. At one such restaurant, Barcelona, there is a dish that I love, love, love called “Queso de Cabra al Horno” and I paid super close attention to it last time I ate it there so I could make it again, so after that long winded intro, here it is!
- Can of tomato sauce (unflavored or you can mix it up with Italian or onion/mushroom)
- Small goat cheese “tube” (again, there are tons of flavors so play with flavors. Iused plain for this version.)
- Crushed red pepper flakes
- Garlic salt, sea salt, ground pepper
- Empty can of tomato sauce in baking dish and add goat cheese. I usually make 3 or 4 small balls of the cheese and spread around the dish.
- Sprinkle red peppers, ground black pepper, and both salts to taste.
- Broil on low for around 20 mins until it gets lightly browned on top.
- Stir tomato and goat cheese and mix all up. Serve with crusty french bread (I usually serve mine with garlic bread).
That’s it! It’s super simple and I seriously haven’t met anyone that hasn’t liked it when I’ve served it as an app before dinner.
I actually served this the other night with a hot sausage link sauteed with garlic, fresh green beans, in a red wine sauce. Very yummy.