Goat Cheese with Marinara

"Hors d'oeuvres have always a pathetic interest for me; they remind me of one's childhood that one goes through wondering what the next course is going to be like-and during the rest of the menu one wishes one had eaten more of the hors d'oeuvres."

H. H. Munro (1870-1916), Scottish author

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This combination of warmed goat cheese with our marinara is absolutely heaven on a plate. Serve with great bruschetta made from baguette.

Preparation Time: 1 hour Serving Size: 6

1 cup of marinara sauce (here is our recipe)
4 ounces plain goat cheese
1 to 2 tablespoon pignoli (pine nuts)

fresh basil
a fresh baguette loaf
1 large clove fresh garlic

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Cut the goat cheese log into 4 equal rounds and place in the center of a small oven-proof plate or dish. Spoon the marinara around the goat cheese. Sprinkle the pignoli evenly over the goat cheese and sauce. Bake in a 350° oven for only about 15 minutes or until the goat cheese softens slightly and the marinara is heated through. Remove and top lightly with torn fresh basil. Make the bruschetta by slicing the baguette on the diagonal into 1/2 inch slices. Broil on one side only until just toasted. Remove and rub the toasted side with fresh garlic. Serve by spooning the warmed goat cheese and sauce onto the bruschetta slices.

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"Hors d'oeuvres have always a pathetic interest for me; they remind me of one's childhood that one goes through wondering what the next course is going to be like-and during the rest of the menu one wishes one had eaten more of the hors d'oeuvres."