More Cheese Please

Baked spinach tomato goat cheese-Duo Dishes

Cheese is up there in our top ten list of foods.  Gouda, cheddar, brie, mascarpone, manchego, asiago, halloumi, havarti, swiss, cotija, paneer–doesn’t matter.  We don’t care if it came from a down home Wisconsin farmer or monks in the French Pyrenees.  If it’s cheese, we’ll eat it.  One of the favorites is chèvre.  Although chèvre literally translates to ‘goat’, when applied to the cheese, it typically refers to the soft version that can be spread or dolloped on anything.  Feta cheese is the semi-hard form of goat’s milk cheese that a lot of us love in Greek dishes.  Goat’s milk has less fat, calories and cholesterol than cow’s milk, which means that cheeses from goat’s milk are naturally leaner.  That gives us a weak excuse to use it as much as possible.  The same goes for you.  Let’s enjoy it together, shall we?

The more cheese, the better.  It’s one of the things you can pile on top of a dish, and you may still find that it’s not enough.  Well, that’s the inner cheese glutton in us who wants more, more, more.  There’s no harm in obliging his demands from time to time.  That’s the case with this warm, creamy, cheesey pot of lovin’.  The best part is that the ramekins create an instant pre-portioned bit of goodness.  If you have a larger casserole dish and want to make a bit family style version, have at it!

Baked Spinach, Tomato and Goat Cheese – Serves 4
2 eggs
1 cup sour cream
1/4 teaspoon kosher salt
1 vine tomato, sliced
1 cup fresh spinach, torn
7 fresh basil leaves, torn
4 ounces goat cheese
1/8 cup panko crumbs

1. Whisk eggs and sour cream until smooth. Stir in salt.

2. Add spinach and basil, folding into the wet ingredients until combined.

3. Carefully pour into four 3-ounce ramekins. Top each one with a slice of tomato then a bit of goat cheese. Sprinkle panko crumbs evenly over each.

4. Bake in a preheated oven at 375 degrees for 40-45 minutes or until browned and bubbly.

Click HERE for the printable recipe.


45 thoughts on “More Cheese Please

  1. Oh Lordy, this recipe has my name written all over it. I may try it on Monday, it seems easy enough. I was fixated on all of that cheesy goodness, and could barely fix my fingers to scroll down and check out the ingredient list!

  2. I am all over this one. . . love cheese, love dairy, love food, what can I say. Can’t wait to make!

  3. yum yum yum. interestingly enough, i don’t like cheesy dishes, but i love plain cheese, especially artisan cheeses. goat cheese is one of my faves. ATL has a great annual cheese and wine show for vendors, which I attend only to leave with bags of cheese!! and, eating chévre in France is sooo sweet. I did a post on it. You should check it out.


  4. I grew up on Colby, and that was it! My parents did not venture far out on cheese, and then these friends from NY came to town after I got out of high school and that was it! I have never looked back…is it wrong it is 5 in the morning and I want a ramekin of cheese?

  5. Oh yeah! The more cheese the better, I couldn’t agree more. I tried something like this in Panera once, no goat cheese though, and I loved it. I am using this recipe for my next brunch 🙂

  6. I always justify my consumption of goat cheese/feta by saying it’s “healthier” than other cheeses. Plus the stronger flavor makes a little go a long way!

  7. The more cheese, the better. I don’t think there has been a week when I don’t use cheese in something. This looks fantastic with all the cheesy goodness!

  8. I just picked up some goat cheese for a caramelized onion dip that I need to make for a bloody work carry-in. Hmmm…now you have me thinking screw people at work and I could use for the cheese for dinner.

    I think people would be more happy if they ate more butter, bacon, and cheese and not so many bland low fat crap.

    Awesome job!

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