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Goat Cheese and Tomato Gratin
8-10 ounces goat cheese
2 tsp. minced fresh rosemary leaves
2 tsp. minced fresh oregano leaves
1 1/2 - 2 cups homemade tomato sauce at room temperature
2 dozen pitted black olives (Moroccan or Kalamata)
Preheat the broiler.
Spread the goat cheese on the bottom of a gratin dish. Sprinkle with half of the herbs. Spoon on just enough tomato sauce to coat the goat cheese. Top with olives and remaining herbs. Place gratin dish about 3 inches from the broiler heat. Broil until cheese is melted and fragrant and tomato sauce is bubbling, about 2-3 min.
Serve with crusty French bread slices lightly toasted with olive oil.
Great as an appetizer, snack or add a toss salad of mixed greens with balsamic vinegar and olive oil for a nice lunch entree.