BAKED GOAT CHEESE, TOMATO AND KALAMATA OLIVE SPREAD
Source: Kathi Schuchardt
1 10 1/5 ounce package goat cheese (Chevre) 2/3 can 15 1/2 ounce Muir crushed tomatoes
2/3 cup kalamata olives, quartered
1 tsp fresh thyme, chopped
2 Tbsp olive oil
Preheat oven to 350 degrees. Put tomatoes in saucepan, cook on stove for about 5 minutes to get rid of some of the canned taste.
Spread some of the tomatoes on the bottom of a 10" by 5" baking dish. Crumble the goat cheese evenly over the tomatoes.
Spoon the remaining tomatoes over the goat cheese. Top with olives and thyme.
Drizzle with olive oil. Bake about 15 minutes in a 350 oven.
Serve with bread
I need to experiment with the amount of tomatoes and olive oil. I used a whole can of tomatoes the first time, and so much olive oil I had to remove some before I served it. Still, it was wonderful and got many compliments at the NYE party. Can also adjust olives to your preference. Could also add chopped garlic.
© Barbara Deitch 2020