Baked Goat Cheese

I am extravagantly generous when it comes to most things. Even in these woeful economically down-turned times I’m still willing to spend lavishly on food, on friends and on myself. Money should not be an object when it comes to these all-important necessities. But there is one thing that I am stubbornly opposed to… and that is turning on the heater. My California born and bred husband can be blue to his toenails, huddled in a fetal position while his breath steams out of his silently screaming mouth, and I will still refuse to turn on the heat. Yes, I may be cruel. But it’s only 45 degrees outside right now. Put on some socks and suck it up.

And it is because of my attitude about turning on the heater, and because (I’ll never admit this to my husband) I’m kind of cold right now, that I am going to be defiantly contrary and post a recipe that should really only be eaten in the summer, at the height of tomato season.

Of course, this recipe can be enjoyed even in the dead of winter, while the remnants of our homegrown tomatoes are rotting on the vine because we’re too lazy to pull them out of the ground (I’ll get to them by Christmas, I swear.) But everything is better with freshly picked still-warm-from-the-sun tomatoes. Sigh. I’m feeling toastier already.

Cheap goat cheese works great in this recipe. I’m thinking of that massive tube you can get at Trader Joe’s for like four bucks. The good stuff is, of course, even better. But save the good stuff for when you’ve got the good tomatoes. This makes an excellent appetizer for parties or potlucks. But I must admit, we eat it for dinner quite often.

Inspiration: I’m not turning on the heater, damn it!
Time: 30 minutes
Difficulty: Super easy
Special equipment: An oven-proof dish
Servings: 2 as dinner (yes, we’re pigs) or a crowd as an app.

Ingredients:
1 pint cherry or grape tomatoes, halved
1 clove of garlic, finely chopped
1 handful of fresh basil leaves, chiffonaded’ed
1 T balsamic vinegar (especially important if you’re using winter tomatoes)
2 T fruity extra virgin olive oil
Salt and pepper to taste
1 (11 oz) goat cheese log
¼ cup toasted walnuts, finely chopped
1 good quality baguette, toasted until crispy and sliced thin

Directions:

Preheat your oven to 350.
1. Mash the garlic with a pinch of salt until a paste is formed. Add the balsamic vinegar and then the oil, whisking briskly to form an emulsion. Toss the dressing with the tomatoes and basil. Season with salt and pepper. Pour the tomatoes into a soup plate or other serving dish.

2. Form the goat cheese into a disc approximately 1 ½" thick. Press the walnuts into the goat cheese to form an even coating. If you have extra walnuts, sprinkle them into the bottom of your baking dish and place the goat cheese on top.

3. Put the goat cheese in an ovenproof dish and bake for 15 minutes, or until the cheese is very soft when pressed with your finger.

4. Using a flat spatula, gently place the goat cheese on top of the tomato salad, sprinkle any loose walnuts over everything. Serve immediately with the baguette slices… A little dab of cheese, a topping of yummy tomato… Damn that’s good.

Note: The goat cheese can be prepped and stored in the fridge for up to 3 hours (any longer and the walnuts start to get soggy). Make sure you bring the goat cheese to room temperature before baking. The tomatoes can sit for about an hour at room temp before the basil starts to turn black.