This is another wonderful dish from Kevin at Closet Cooking. Rich, thick marinara sauce (I love the mahogany colour it goes after some time in the oven), luscious melted cheese, 
freshly baked baguette to smear it all on.I used whole cheeses, so they didn't look cooked until the crust was broken, but slices of a goats cheese log will take on a lovely burnished brown colour.
15 comments:
OMG, what a sensual dish. I'd never have thought to put goat cheese in marinara, but I can almost taste it.
Oh, what a clever idea
an inventive variation on my favorite "cheese & tomato sandwich"
Arlene - it was so delicious!
Kat - you have got to try this one!
How can you go wrong with melty goat cheese in that gorgeous marinara?! I am in awe! ;-)
Mother - a very glamorous cheese & tomato sandwich.
Ben - let me know how you go with it.
It's six degrees outside and I'd love nothing better than crusty bread and melty cheese -- that looks smashing.
Deb - I hope you are eating dairy again, so you can try it!
Cranky - you are definitely in melted cheese weather!
Okay, so it's 8:20AM and I'm wanting that luscious, cheesy baguette of beauty right now!!!
Thanks for sharing...
P.S. Thanks Foodycat, it really is shaping up nicely. It's going to be filled to the brim!!!
An inspiring photo: I have some mold-ripened cheese almost ready and I am wondering...
Can't think of anything clever to say, am staggered by how amazingly delicious this looks!
Louise - it's a bit much for breakfast!
Simona - with home made cheese it would be awesome.
Laura - Melted cheese is very photogenic.
oooo-weee! look at how nicely it melts! plus, i love the contrast of clean white on deep red. lovely!
That sauce looks really, really good! I can see what you mean about the mahogany colour. I might even forget about the goats cheese! I bet it would be great with feta though (wierd, because feta is often goat/sheep anyway, how come I like feta but am not keen on goat?!) yum!
Grace - it's great when food looks attractive, isn't it?
C - actually, a lot of people seem to like feta but not chevre. I guess it isn't as goaty?!
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