This was supposed to be part of my Spanish Delicacies series celebrating the Encierros de San Fermín… but I got too busy to write this post. Unfortunately, my mom fractured her arm last weekend and I have nurse duties on top of all my regular work and blog work.
I LOOOOOVE this tapa… I always order it when I visit my favorite Spanish restaurant in Chicago, Café Ibérico. When I was in Grad school, we used to go to Café Ibérico after our Latin parties almost once a month. At the time I was not vegetarian and still this was one of my favorites. But I have to admit, it was not something I saw frequently during my trip to Spain. I am not certain what region it originated, but it’s definitely delicious. Testament that the best dishes are usually the simplest…
GOAT CHEESE TAPA
3oz of goat cheese, keep refrigerated until ready to use 2 peeled plum San Marzano tomatoes from a jar – you could also use a tomato puree or tomato passata for this A drizzle of Spanish olive oil, plus more for bread Salt and Pepper to taste ½ French whole-wheat baguette, sliced on a bias
- Take the bread slices, drizzle with a bit of olive oil, sprinkle some salt and pepper and toast in a toaster oven. Set aside.
- Place the tomato in a food processor and pulse a few times until you get a puree. If you’re using the puree or passata you can totally skip this step.
- Place the tomato puree in a small bowl and season with some sea salt, pepper and a drizzle of olive oil. Mix well and place in a large ramekin dish.
- Cut a 3oz piece of goat cheese and place in the middle of the ramekin on top of the seasoned tomato puree. You can drizzle a bit more olive oil on top of cheese to help it get a golden brown color.
- Place in a 350 – 400F oven for about 15 minutes to cook a bit the tomato and warm up the cheese.
Plate the ramekin along the bread toasts and enjoy.