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Nutrition Facts
Serving Size 1 (89g) Recipe makes 6 servings
Calories 249
Calories from Fat 191		(76%)
Amount Per Serving		%DV
	Total Fat 21.3g	32%
	Saturated Fat 9.2g	45%
	Monounsaturated Fat 9.5g
	Polyunsaturated Fat 1.6g
	Trans Fat 0.0g
Cholesterol 29mg		9%
Sodium 395mg		16%
Potassium 220mg		6%
Total Carbohydrate 6.0g		1%
	Dietary Fiber 0.2g	0%
	Sugars 4.7g
Protein 9.0g		18%
detailed view... how is this calculated?

Queso De Cabra Con Tomate (Goat Cheese Baked in Tomato Sauce)

Recipe #238547 | 30 min | 5 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Karen in OC
Jul 4, 2007

Spanish tapas - toasted garlic bread dipped in creamy warm goat cheese and tomato sauce —easy and yummy!

SERVES 6 (change servings and units)

Ingredients

2 garlic cloves, minced
1/4 cup olive oil
baguette, sliced
8 ounces goat cheese
1-1 1/2 cup marinara sauce or pasta sauce
basil leaves, chopped (garnish) (optional)

Directions

1
Preheat conventional oven or toaster oven to 350°F
2
Mix together the garlic and olive oil and spread over bread slices and place on a baking sheet.
3
Pat the goat cheese into a 1/2-inch pancake and place in shallow baking dish.
4
Ladle tomato sauce into dish to come up to top edge of cheese (do not cover the cheese with sauce).
5
Bake, uncovered, until sauce begins to bubble at edges and cheese is hot, about 25 minutes. During last 10 minutes of baking, toast bread until golden brown.
6
Garnish cheese with basil if using.

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Featured Reviews for This Recipe

From: Mia #3

On Sep 18, 2008

Thank you karen, for sharring this lovely receipe. I live in portugal and this is just what I was looking for. Going to try it out tonight. Thanks again for posting it for all of us food lovers!!!!!!!!!!!

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From: Krista Roes

On Aug 31, 2008

This was wonderful! Since the recipe was generic, I made it two ways. One with a jar of my favorite spaghetti sauce and one with a jar of sun-dried tomato pesto. The spaghetti sauce was simple and classic and the light, slightly sweet tomato taste really balanced the goat cheese. The pesto taste was more complex and layered but both were excellent.

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From: Dr. Jenny

On Apr 19, 2008

I found this on a recipe site a long time ago and have made this many, many times. I've served this just as a yummy appetizer for DH and myself, as well as for guests. Every time I've made it, guests have raved and asked for the recipe. I was about to post this when I saw you saved me the work. This one is definitely a keeper that everyone will love!

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