Goat Cheese Tapa

27 Jul

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…


 Queso de Cabra Tapa - KFC


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


  1. Take the bread slices, drizzle with a bit of olive oil, sprinkle some salt and pepper and toast in a toaster oven.  Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.


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