Queijo De Cabra (v)(gf) Recipe

Prepare cheese

Preheat oven to 375°F (190°C). If your goat cheese is a 8 oz log, slice into 8 rounds about 1/2 inch thick. Pat the rounds gently with a paper towel to remove excess moisture.

Set up breading station

Place flour in a shallow dish. In a second dish, whisk the egg with the milk until combined. In a third dish, mix the chopped walnuts, panko, salt, and black pepper.

Coat rounds

Lightly dredge each cheese round in flour, shaking off excess. Dip into the egg wash, then press into the walnut-panko mixture, coating both top and bottom. For a thicker crust press additional walnut-panko onto the sides.

Bake

Place crusted rounds on a parchment-lined baking sheet. Brush the tops lightly with olive oil. Bake 10–12 minutes, until crust is golden and cheese is warmed through but not completely melted (cheese should be soft and slightly oozing). Remove from oven and set aside on a warm plate.

Saute aromatics

While the oven preheats, heat 1 tablespoon olive oil in a small skillet over medium heat. Add chopped onion and cook 3–4 minutes until translucent. Add minced garlic and red pepper flakes and cook 30–45 seconds until fragrant.

Simmer sauce

Add the diced or crushed tomatoes, salt, black pepper, and sugar to the pan. Bring to a gentle simmer and reduce heat to low. Cook 6–10 minutes until sauce thickens slightly, stirring occasionally. Stir in chopped fresh basil at the end and remove from heat.

Adjust and keep warm

Taste and adjust seasoning. Keep the sauce warm while you bake the cheese rounds; if necessary, reheat briefly over low heat before serving.

Prepare garlic butter

Preheat broiler to high (if not already using oven for cheese; you can broil after baking cheese). In a small bowl, mix softened butter, olive oil, minced garlic, chopped parsley, and salt until combined.

Toast bread

Spread garlic butter onto each slice of baguette. Arrange slices on a baking sheet. Broil 1–2 minutes until edges are golden and butter is bubbly — watch closely to avoid burning. Alternatively, toast in a 375°F (190°C) oven for 6–8 minutes.

Spoon a few tablespoons of warm tomato–basil sauce onto each serving plate, creating a small pool in the center or off to one side.

Place 2 walnut-crusted goat cheese rounds on top of the sauce for each 2-round serving (or arrange 1–2 per plate depending on appetite).

Arrange 2–3 slices of garlic bread per plate alongside the cheese and sauce.

Drizzle a little extra-virgin olive oil over the cheese and sauce, tear fresh basil leaves and scatter on top, and finish with a grind of cracked black pepper. Serve immediately while cheese is warm and slightly runny.