Aunt Bee's Baked Artisan Goat Cheese

During the San Francisco trip, Raw and I headed down to the wharf. We had coupons for free appetizers at the Bistro Boudin, so we decided to lunch there.

We chose the Baked Artisan Goat Cheese for our free appetizer. When the server brought the dish, we almost laughed at the four tiny slivers of bread. Didn't he know how hungry we were?

Fortunately, the second dish he laid before us was a generous portion of a tasty warm tomato-ey sauce with a slice of goat cheese nestled in the middle. The goat cheese was nicely broiled and topped with a drizzle of pesto.

Raw and I were so delighted that we decided to try to recreate the magic at the dinner we all cooked on our last night there.

It turned out pretty delicious so when Jacque, Jill and I had a "Tapas Night" today, I made it again. Still delicious!

I like to kind of cheat when it comes to recipes. Totally homemade just takes too long! So this is how I mimic Bistro Boudin's tasty treat:

Aunt Bee's Baked Artisan Goat Cheese

One small hunk of goat cheese--The little packages all rolled in herbs works great!
One jar of tomato bruschetta in a variety of your choice

Dump the jar of bruschetta in a pie plate. Slice up the goat cheese and place the pieces evenly over the bruschetta.

Stick the pie plate in the oven and broil until the goat cheese is bubbly and nicely browned.

I serve this with sourdough, but any good bread would taste great.

And now that I think about it, this would probably be really good if you heated the bruschetta for awhile before putting the goat cheese on top. I'll try that next time and let you know how it works!