Baked Goat Cheese In Classic Marinara

MAKES 16 SERVINGS HANDS-ON TIME 10 MINUTES TOTAL TIME 50 MINUTES

Classic Marinara 3 tbsp extra-virgin olive oil 2 cloves garlic, halved 1 796 ml can plum tomatoes, crushed 1 sprig basil 1 tsp granulated sugar ½ tsp salt pinch pepper pinch hot pepper flakes (optional)

Crostini

1 baguette, cut diagonally in ½-inch slices (32 slices) 3 tbsp extra-virgin olive oil pinch salt pinch pepper

1 300 g pkg goat cheese basil leaves

Position racks in top and bottom thirds of oven; preheat to 400°F.

Classic Marinara In saucepan, heat oil over medium heat. Add garlic; cook until fragrant, 1 minute. Stir in tomatoes, basil, sugar, salt, pepper and hot pepper flakes (if using); bring to boil. Reduce heat to medium-low; simmer until slightly thickened, 20 to 25 minutes. Discard garlic and basil.

Crostini Meanwhile, on 2 baking sheets, arrange baguette slices in single layer. In small bowl, stir together oil, salt and pepper; lightly brush over both sides of baguette slices. Bake, flipping baguette slices and rotating pans halfway through, until golden, about 10 minutes.

Spread Classic Marinara in shallow 1 L baking dish. Coarsely crumble goat cheese over top. Bake in top third of oven until cheese is warm and sauce is bubbling, about 10 minutes. Broil until top is browned, about 2 minutes.

Sprinkle with basil leaves; serve with Crostini.

PER 3 TBSP + 2 CROSTINI about 187 cal, 7 g pro, 11 g total fat (5 g sat. fat), 14 g carb (1 g dietary fibre, 3 g sugar), 15 mg chol, 371 mg sodium, 168 mg potassium. % RDI: 8% calcium, 8% iron, 9% vit A, 9% vit C, 13% folate.