Warm Goat Cheese with Sun-Dried Tomato Coulis

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This recipe comes from Paula Lambert's book The Cheese, Glorious Cheese. View more recipes.

I created this dish with a special Goat Cheese that we make at Mozzarella Company in Dallas. It is wrapped with hoja santa leaves; however, you may substitute a Banon wrapped in chestnut leaves. If neither of these cheeses is available, just roll a disc of Goat Cheese in finely chopped toasted nuts or bread crumbs before heating it.

Serves 4

Ingredients

Directions

For the Tomato Coulis, place the sun-dried tomatoes in a small bowl, cover with hot water, and allow to plump for at least 30 minutes. Drain the tomatoes and discard the soaking liquid. Place the tomatoes, garlic, and olive oil in the work bowl of a food processor. Process until the tomatoes are finely chopped, scraping down the mixture from the sides of the work bowl occasionally. Set aside at room temperature.

Preheat the oven to 375°F.

Place the leaf-wrapped or nut- or crumb-coated Goat Cheese on a small, nonstick baking pan. Transfer the pan to the oven and bake for 7 to 10 minutes, until the Goat Cheese is soft and begins to bulge out at the bottom.

While heating the Goat Cheese place the baguette directly on a rack in the oven to warm.

Pour the Tomato Coulis onto a small serving plate and spread it out to cover the plate. Using a flat metal spatula remove the Goat Cheese from the pan and place it in the center of the plate on top of the tomatoes.

Remove the baguette from the oven and cut it into slices about ¼ inch thick. Place the bread in a separate bowl or basket.

Just before serving, cut a wedge out of the Goat Cheese and position it to the side, so that the warm Goat Cheese inside the leaf oozes out.

Serve immediately, while still warm, with the sliced baguette.

Notes: Hoja Santa is a large green herbal leaf that permeates the cheese with a flavor of mint and sassafras. In Mexico it is used for wrapping chicken and fish that are then steamed in banana leaves. A coulis is a thick, puréed sauce.