I love a sharing dish.
It brings so much much life to a table, another element of interaction and an added sense of intimacy to a group.
Chattering away, reaching, dipping, tearing, laughing, sharing. It brings people together.
And this particular dish does so more than most…
Because it’s unbelievably ghhhuuuuud.
Gently spiced, rich, tart, creamy, warm, gooey, dunkable.
It’s got all the good adjectives going on.
To serve 4 as a starter (or two for a casual supper) you’ll need:
2tbsp Olive oil
1 Chopped onion
2 Cloves of chopped garlic
2tsp Chilli flakes (or 1 if you like it milder)
1 tin of chopped tomatoes (400g)
2tsp dried basil
Soft goats cheese (about 200-300g, I use two small bricks but as long as it’s rindless and sits in the middle, you’re golden.)
Crusty bread for dipping
This is a one-pan-dish, ideal for washing up dodgers, so grab a small skillet – ideally with a handle that can go in the oven. If you don’t have one, a small baking tray that you can use on the hob would work. If you don’t have one of those either, make it a two-pan-dish.
Pre-heat your oven to 200c/390f.
Heat the olive oil in the pan over a medium heat. Add your chopped onions, garlic and chilli flakes.
Gently simmer away until soft and starting to turn golden.
Drop in your chopped tomatoes and stir.
Add your oregano and dried basil, along with a big pinch of salt and grind or two of pepper.
Let it simmer away and thicken up a bit, stirring occasionally.
When your sauce looks like this ^ take it off the heat and carefully nestle your cheese in the centre.
Pop into the oven for 30mins.
When the time’s up the top should be bubbly and gently golden, if you want to hurry things along a bit pop it under the grill for 5mins. Keep a keen eye on it though, there’s a moment’s difference between golden and burned.
Sprinkle over some chopped fresh basil and serve on a wooden chopping board. (Wrap a heavy, dry napkin around the handle and warn everyone that it’s hotter than the sun.)
And there you have your centrepiece!
Ready and waiting to be delved into.
I have a feeling you’re going to love this one.
Particularly because when you bring it out to expectant loved ones you can say…
“Guys. You have goat to try this!”
Once fully cold, covered leftovers store in the fridge for at least a couple of days. Great for crusty sandwiches, stirred through pasta or piled on top of chicken breasts, or maybe some grilled aubergine. Go wild!