Mediterranean Baked Goat Cheese
Growing up with an Italian mother, there are three things you will always find in my kitchen; olive oil, garlic, and canned tomatoes. On a busy Sunday I can easily throw together homemade pasta sauce or wake up with my favorite brunch dish: shakshuka.
- Heat oil in a large pot or dutch oven over medium-high heat. Add the onions, cooking until translucent, about 5 – 7 minutes, stirring occasionally, adding more oil if needed. Add the garlic, cook another 1 minute, stirring constantly.
- Carefully pour in the wine to deglaze the pan, scraping up all the brown bits on the bottom. Add the remaining ingredients through paprika, stirring to mix well. Once boiling, reduce heat to low and simmer for 20 – 25 minutes.
- Meanwhile, preheat oven to 375 degrees.
- Add the garbanzo beans and olives to the tomato mixture, stirring to mix well, then transfer to a baking dish or oven-proof skillet. With the back of a spoon or ladle, create a large well in the center of the tomato mixture and fill with goat cheese.
- Cover with foil and bake for 10 – 15 minutes.
- Remove dish from oven and turn on the broiler. Remove foil and sprinkle the mozzarella cheese over the goat cheese. Return to oven, uncovered, and bake for 5 – 7 minutes, or until cheese starts to turn golden brown.
- Remove dish from oven and allow it to cool slightly. Serve warm with grilled naan bread.
Lauren is the creator of the blog For the Love of Lasagna. Midwest born and raised, and currently residing in the Windy City where the incredible food scene provides endless inspiration. Follow her on Facebook, Instagram, and Pinterest.