"This dish really makes a hero out of Gympie Farm goat's cheese, itself a stunning product, and with the addition of what I think is the easiest and tastiest tomato sauce you can make, it's truly a delicious meal," says Tony Kelly.
- 300 gm fresh Gympie Farm chèvre, sliced into four rounds
- 200 gm pide, cut into 2cm-thick pieces
- 50 ml extra-virgin olive oil, plus extra for drizzling
- 6 large basil leaves, torn
- 50 ml extra-virgin olive oil
- 3 garlic cloves, bruised
- 400 gm canned whole peeled Italian tomatoes
- 1 tsp white sugar
- 1For sugo, heat oil in a saucepan over medium heat, add garlic and fry until golden (3-4 minutes), then add tomatoes (be careful as hot oil will spit) and simmer on low-medium heat until thickened (30 minutes). Add sugar, season to taste, transfer to a blender, blend until smooth, strain through a sieve and set aside. Makes 200ml.
- 2Preheat oven to 180C. Divide sugo among four 12cm-diameter shallow ovenproof dishes, place a round of chèvre in the centre of each dish and bake until cheese starts to turn golden (8-10 minutes).
- 3Meanwhile, preheat grill to high heat. Brush pide with oil and season with sea salt, then grill just one side until golden (3-4 minutes).
- 4Serve chèvre scattered with basil, drizzled with olive oil and scattered with a pinch of sea salt, with toasted pide to the side.
This recipe is from the February 2012 issue of Australian Gourmet Traveller.
Drink Suggestion: 2010 Seresin Sauvignon Blanc.
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