Biaggi's Formaggi di Capra
A copycat of Biaggi's Ristorante Italiano baked goat cheese appetizer: whipped goat and cream cheese with fresh herbs, baked until golden and topped with marinara and Kalamata olives, served with garlic-buttered, parmesan-toasted baguette slices. Serves 5.
ā±ļø Prep: 15 minš³ Cook: 15 min
Nutritionper 100 gāŗ
260
Calories
9g
Protein
14g
Carbs
18g
Fat
Ingredients
| 12 oz (340 g) | goat cheese |
| 0.5 cup (115 g) | cream cheese |
| 2 tsp | fresh thyme |
| 2 tbsp | chives |
| 2 tbsp | fresh parsley |
| 1 cup (240 ml) | marinara sauce |
| 8 | Kalamata olives |
| 10 slices | baguette, cut on the bias |
| 4 tbsp (55 g) | butter |
| 1 tsp | pureed garlic |
| 0.25 cup (25 g) | grated parmesan cheese |
Instructions
- Warm the oven to 175Ā°C (350Ā°F).
- Prep the veggies by chopping the parsley, chives and thyme. Remove the pits from the olives.
- Melt the butter in a small container. Mix in the garlic puree.
- Slice the baguette into about ten slices.
- Brush garlic butter over the surface of each bread slice. Arrange the slices on a baking tray and cook for 5 to 6 minutes.
- Flip the slices and dust with parmesan cheese. Return the tray to the oven and bake for another 3 to 4 minutes.
- Measure and add the cream cheese, goat cheese, thyme, parsley and chives to a mixing bowl and blend. Empty the mixture into a baking dish and bake until the cheese is slightly brown (4-6 min).
- Transfer it to the countertop and pour over the marinara sauce, then continue baking (2-3 min). Bring the pan out again and garnish with the olives.
- Arrange the baking dish on a large platter and place the toasted bread slices around the tray. Serve promptly.