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Ingredients
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Baked Goat Cheese
Mimi's Sauce (quick stovetop version)
Garlic Ciabatta
To Finish / Garnish
Method
Mimi's Sauce (make first)
Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add the diced onion and sauté 5–6 minutes until soft and translucent.
Add the minced garlic and cook 30–45 seconds until fragrant, stirring so it doesn't brown.
Stir in the tomato paste and cook 1 minute, then add the crushed tomatoes, dried oregano, dried basil, sugar (if using), 1/2 tsp salt and 1/4 tsp black pepper. Bring to a gentle simmer.
Reduce heat to low and simmer uncovered 12–15 minutes to thicken slightly, stirring occasionally. Taste and adjust salt/pepper. Keep warm. If using store-bought marinara, heat gently and season to taste.
Prepare Garlic Ciabatta
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
Slice the ciabatta loaf in half lengthwise or into 1–1.5 inch slices for serving. In a small bowl, combine softened butter, 1 teaspoon olive oil, minced garlic, chopped parsley, grated Parmesan (if using) and 1/4 tsp salt. Mix until smooth.
Generously spread the garlic butter onto the cut sides of the bread. Place on the prepared baking sheet, buttered side up.
Bake 8–10 minutes until the edges are golden and butter is melted. For extra crispness, broil 1–2 minutes watching carefully to avoid burning. Remove and keep warm.
Assemble and Bake the Goat Cheese
Lower oven temperature to 375°F (190°C). If you used broil for the bread, let oven settle to temperature first.
In a small bowl, combine the goat cheese and cream cheese. Mash together with a fork until smooth but still slightly rustic. Stir in 1 teaspoon fresh thyme leaves (or 1/2 tsp dried), 1 tsp freshly ground black pepper and 1 tsp salt. If you prefer a looser texture, add 1 tablespoon of Mimi's sauce to the cheese mixture and mix.
Spread 1/2 cup of warm Mimi's sauce in the bottom of a small ovenproof baking dish (an 8-inch round or similar). Form the goat cheese mixture into a log or mound and place it on top of the sauce in the center of the dish.
Spoon the remaining sauce around and partially over the goat cheese, leaving some cheese exposed so it browns lightly. Drizzle 1 tablespoon olive oil over the top and sprinkle crushed red pepper flakes if using.
Bake in preheated 375°F (190°C) oven for 12–15 minutes until the cheese is warmed through and edges are slightly golden. For a browned top, place under broiler 1–2 minutes—watch closely so it doesn't over-brown.
Remove from oven and let rest 2 minutes. Drizzle with 1 teaspoon extra-virgin olive oil and scatter microgreens or torn basil on top.
To Serve
Arrange the warm garlic ciabatta around the baking dish or serve slices alongside. Spoon additional Mimi's sauce from the dish onto bread as desired.
Serve immediately while the goat cheese is warm and spreadable. Provide small spoons or knives for guests to spread the cheese onto the ciabatta.