This version of the Queso de Cabra is spicy, briny, smoky and slightly sweet thanks to the addition of cayenne, caper, paprika and a touch of brown sugar. Making use of readily available fresh goat cheese ensures this easy-to-eat comfort food comes together without the need for specialty ingredients. Gather your friends and make your own Spanish-inspired casserole of baked goat cheese in rustic tomato sauce. You won’t regret it!
Rustic Baked Goat Cheese in Tomato Sauce with Paprika Toasts
For the Chunky Tomato Sauce
- 2 Tablespoons Olive Oil
- 1 medium white onion, diced
- 1 Large red pepper, diced
- 1 Large green pepper, diced
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper, plus more to taste.
- 2-3 garlic cloves, minced
- 2 teaspoons smoked paprika
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper
- 2 Tablespoons brown sugar
- 1 Bay leaf
- 1 28-ounce can diced tomatoes, undrained
- 1 Tablespoon Sherry Vinegar
Heat the olive oil over medium-high heat in a large sauce pot. Add the onions and pepper and season with the salt and pepper. Sauté the mixture, stirring frequently, until vegetables are softened-about 10 minutes. Add the garlic to the pot and season with the smoked paprika, paprika and Cayenne. Mix well before adding the sugar, bay leaf and tomatoes. Mix well and season with sprinkling of additional salt and pepper. Bring the mixture to a boil, reduce heat to low and allow sauce to simmer gently for 45 minutes. Remove the sauce from the heat, mix in the sherry vinegar and allow the sauce to cool. Transfer to a container and refrigerate until ready to use. Sauce can be made a day ahead.
For the Baked Goat Cheese:
- 1 11-ounce log of goat cheese
- 1 recipe chunky tomato sauce
- ½ Cup pitted mixed Greek Olives, halved
- 2 Tablespoons capers
- ¼ Cup chopped flat leaf parsley
- Paprika toasts (recipe follows)
Preheat the oven to 400 degrees. Flatten the goat cheese into a large dish and place in the center of a casserole dish. Ladle the chunky tomato sauce around the goat cheese in the casserole, but leave the top of the goat cheese exposed. Place the dish in the oven and bake the casserole for 30-40 minutes until the sauce is bubbling. Sprinkle with casserole with the chopped, olives, capers and parsley. To serve the dish, allow guests to spread a generous amount the warm cheese and tomato sauce mixture over the toasts and enjoy at once.
For the Paprika Toasts:
- 1 Baguette
- ¼ Cup olive oil
- 2 garlic cloves, minced
- 1 teaspoon paprika
- 2 Tablespoons chopped parsley.
Preheat the broiler to high. Slice the baguette lengthwise through the middle. Open the bread halves, cut-side up onto a sheet pan. Combine the olive oil, garlic, paprika and parsley in a small bowl. Brush the oil evenly over the bread halves. Broil the bread a couple of inches from the heat until bread turns golden brown; about 2 minutes. Slice crosswise into smaller pieces and serve with the baked goat cheese. For a large crowd you can double this recipe and serve it with the same amount of baked goat cheese.