Soft rosemary-accented goat cheese mingles with an orange and fennel tomato sauce in this Mediterranean cheese spread. It can be made days in advance, freeing you up for last-minute party preparations. Serve it with rounds of toasted baguette, water biscuits or other crackers.
CHEESE
6 oz. soft goat cheese
1 1/2 tablespoons chopped fresh rosemary
1/4 teaspoon pepper
SAUCE
2 large garlic cloves
1/4 teaspoon salt, divided
2 teaspoons extra-virgin olive oil
1 (14.5-oz.) can petite-cut diced tomatoes
1 teaspoon fennel seeds, crushed*
1/4 teaspoon grated orange peel
1/4 teaspoon black pepper
Dash crushed red pepper
1. Combine all cheese ingredients in small bowl. Place in plastic wrap; shape into log (or round if using round baking dish). Refrigerate until ready to serve.
2. Mash garlic in 1/8 teaspoon of the salt using side of chef’s knife. Cook garlic in oil in large skillet over medium heat 30 seconds or until fragrant. Add all remaining sauce ingredients, including remaining 1/8 teaspoon salt; simmer 8 to 10 minutes or until slightly thickened. Mash with potato masher to combine and crush tomato pieces. Place in ovenproof shallow baking dish. (Cheese and sauce can be made 2 days ahead. Cover and refrigerate separately.)
3. Heat oven to 450°F. Place cheese in center of sauce; bake 5 to 10 minutes or until sauce is warm and cheese is warm but not melted.
TIP *Crush fennel seeds using a mortar and pestle, or place in heavy plastic bag and pound with meat mallet.
12 servings
PER SERVING: 50 calories, 4 g total fat (2 g saturated fat), 3 g protein, 2 g carbohydrate, 5 mg cholesterol, 145 mg sodium, .5 g fiber