- Equipment: Six shallow 6-inch (15 cm) round gratin dishes or one 10 1/2-inch (27 cm) round baking dish
- About 10 ounces (300 g) soft goat cheese or a mix of rind less soft goat and cow or sheep’s milk cheese, cubed
- 2 teaspoons minced fresh hyssop leaves
- 2 teaspoons fresh rosemary leaves
- 2 teaspoons minced fresh oregano leaves or a pinch of dried leaf oregano, crushed
- 1 1/2 to 2 cups homemade Tomato Sauce, at room temperature
- About 24 best-quality black olives (such as French Nyons), pitted
- Preheat the broiler.
- Scatter the cheese on the bottom of the baking dish or dishes. Sprinkle with half of the herbs. Spoon on just enough tomato sauce to evenly coat the cheese. Sprinkle with olives and the remaining herbs.
- Place the baking dish or dishes under the broiler about 3 inches (8 cm) from the heat. Broil until the cheese is melted and fragrant, and the tomato sauce is sizzling, 2 to 3 minutes.
Wine suggestion: Think of what you’d normally serve with pizza; a pleasant, vigorous red such as a young French Corbières from the Roussilon, a dry Italian red such as a Barbera d’Alba, an Australian Shiraz, or a California Zinfandel.
Comments: Great way to use up left over pieces of cheese. This dish lends itself to endless variations: think of it simply as a pizza w/o crust.