Queso de Cabra con Tomate

I prepared the following appetizer for our Chef Spotlight dinner where we highlighted Spanish Chefs and cuisine. This is probably my favorite appetizer at any Spanish Tapas restaurant. What’s not to love when you have hot, creamy cheese spread on buttery bread?! To pair with this, I made a homemade ciabatta bread which I sliced thin and toasted. These ciabatta crostini were a perfect match to enjoy the Queso de Cabra with!

2 garlic cloves, minced
1/4 cup olive oil
Ciabatta bread, sliced
8 ounces goat cheese
1 to 1 1/2 cups marinara or pasta sauce
Basil leaves or parsley (optional garnish)

Preheat conventional oven or toaster oven to 350°F. Mix together garlic and olive oil and spread over bread slices and place on a baking sheet.

Pat goat cheese into a 1/2-inch pancake and place in shallow baking dish. Ladle tomato sauce into dish to come up to top edge of cheese (do not cover the cheese with sauce). 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. Garnish cheese with basil if using.