When I was growing up and wasn't yet able to rule in my own kitchen, there weren't really many things that I didn't like. My brother was definitely pickier than I was, some things I wasn't too fond of, but would still eat (like sweet things as a main course, various strudels, fruit dumplings etc - I was more of a savoury person), but the things I just couldn't stomach at all were very few. Actually, the only thing I would outright refuse to eat was beetroot. The other foods were things I could avoid - for example I could just eat my cake without the hated whipped cream or on a cheese plate, I could steer clear of any cheese made of sheep's or goat's milk. I must have had a bad experience with it or maybe have overloaded on feta on a holiday in Greece. But as with other things, I see no reason for me not liking it, so I keep trying it every once in a while (beetroot being the only exception). So when we have a cheese plate, I always select a nice chèvre to go with and I try out different types - washed with ash, wrapped in chestnut leaves, marinated in olive oil and garlic... and although I might not eat loads, I tend to enjoy it.
When we had some left-over goat's cheese from our Christmas cheese platter, I decided to try another recipe out of "Diva cooking". It's baked in a sweet, but sneakingly spicy sauce of roasted tomatoes which really stands up to the strong flavour of the cheese - plus melted cheese is always a winner with me!
I find this recipe even works well for people who are hesitant to try goat's cheese - the sauce is interesting and delicious in itself, but not completely overwhelming the taste of the cheese. The only pre-requisite, I guess, is that you like sweet & spicy tomato sauces!
As for the wine, we really weren't sure what to drink with it, but we had a bottle of a late harvest riesling open and decided to try it. It seems an unlikely match, but it worked quite well, in the same way that a Gewuerztraminer will complement spicy Thai dishes. The palette of flavours in this dish is quite rich and varied, so I can think of many wines to try with it now. If you find a better match than ours (and there's bound to be one), by all means, let me know!
Goat's cheese in a spicy tomato sauce with garlic crostini
(serves 4)
400 g ripe tomatoes (cut into wedges)
2 tbsp olive oil
1 tbsp balsamic vinegar
1.5 tbsp runny honey
2 cloves garlic (chopped)
1 tsp dried crushed chilli
3 sprigs thyme
2 tbsp tomato purée
salt, pepper
150 g goat's cheese (cut in thin slices or crumbled)
For the crostini:
1 thin baguette (cut in 1 cm slices)
50 ml olive oil
2 cloves garlic (crushed)
Preheat the oven to 200 C.
Spread the tomatoes on a baking tray, pour over the oil, vinegar and honey, sprinkle with thyme, garlic, chilli and seasoning and bake for 30 minutes. Transfer to a food processor, add the tomato purée and whizz until smooth.
Brush the bread slices with olive oil and grill until golden brown, then rub in a little of the garlic.
Pour the tomato sauce into ramekins, top with the goat's cheese and bake for 10 - 15 minutes.
Serve immediately with the garlic crostini on the side.
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