Roasted Goat Cheese with Rosemary
by Cindi Sutter, Founder of The Spirited Table® - Recipe from Sara S. Monick adapted from Mas de Tourteron
Sara S. Monick, a cooking instructor since 1977; Chef and culinary travel guide extraordinaire. She studied with Madeleine Kamman, Jacques Pepin, Nicholas Malgieri & Giuliano Bugialli.
I began taking Sara's cooking classes in 1987 and her recipes continue to be timeless treasures.
This is a lovely starter or light luncheon dish
Goat cheese comes in a wide variety of shapes, textures and tastes.
Photos below = Great Goat Cheeses You Should Know from seriouseats.com
5 tomatoes, peeled, seeded and chopped
8-1/2 inch slices goat cheese (approximately 12 oz)
8 small branches of rosemary
coarse salt and pepper
8 oven proof ramekins
- Preheat oven to 375°
- Divide the chopped tomatoes among the 8 ramekins. Sprinkle with salt and pepper. Drizzle with olive oil.
- Put a slice of goat cheese on the chopped tomato. Sprinkle with salt and pepper. Drizzle with olive oil. Lay the rosemary branch on top of the cheese.
- Bake or put under grill until cheese begins to color. Serve with crusty bread.