April 22

Mediterranean Baked Goat Cheese

Lasagna Blog 3

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.

Just last week I was doing some last minute entertaining and, in a pinch, threw together this appetizer with ingredients almost entirely from my pantry, including those trusty canned tomatoes.  It was a huge hit!  And I cannot stress how easy it is and how impressed your guests will be.  A lot of delicious flavors going on here.
If Mediterranean is not your thing, another great option would be a Mexican spin, using the same tomato base but adding corn, black beans, Mexican spices, and some sliced jalapeno.  Replace the cheeses with Cotija and Chihuahua, garnish with fresh cilantro and serve with tortilla chips.           

Lasagna Blog 2

Mediterranean Baked Goat Cheese
Serves: 8
Prep Time: 5 minutes
Cook Time: 45 minutes
1 cup yellow onion, diced
2 – 3 garlic cloves, minced
1 – 2 tablespoons olive oil
1/2 cup red wine
20 oz. tomato puree
1 14.5 oz. can diced tomatoes
1/2 cup roasted red peppers, diced
1 1/2 teaspoons dried oregano
2 teaspoons salt
1 teaspoon pepper
2 teaspoons sugar
1 teaspoon paprika
1 15 oz. can garbanzo beans
1/2 cup kalamata olives, sliced
10 – 12 oz goat cheese log, sliced
1 cup shredded mozarella
1 tablespoon parsley, chopped, to garnish
  1. 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.
  2. 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.
  3. Meanwhile, preheat oven to 375 degrees.
  4. 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.
  5. Cover with foil and bake for 10 – 15 minutes.
  6. 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.
  7. Remove dish from oven and allow it to cool slightly. Serve warm with grilled naan bread.


for the love of lasagna blogger

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.