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
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.