Goat’s Cheese Marinara

Gary’s Goat’s Cheese Marinara is the perfect comfort food, warm, cheesy and served with bread, great for a cool winter’s day.

Marinara Sauce

1 tablespoon olive oil
1 small onion (chopped)
4 cloves garlic (chopped)
1 stalk celery (chopped)
1 carrot (peeled and chopped)
800g diced tomatoes (can)
1 teaspoon oregano
1 bay leaf
salt and pepper to taste
1 cup red wine
1 tablespoon balsamic vinegar
1 tablespoon basil (chopped)
1 tablespoon parsley (chopped)

Heat the oil in a pan and add the onions and cook for 5 minute. Once the onions are translucent, add the garlic and sauté for a further minute. Add in the celery, carrots, salt and pepper and sauté for a further 10 minutes.
Now add the tomatoes, oregano, bay leaf, wine, balsamic vinegar and salt and peper and simmer uncovered over low heat until the sauce thickens (about 30 minutes). Stir in basil and parsley. Freeze what is not used in the below dish!

1 baguette (sliced)
1 tablespoon olive oil
1 clove garlic
1 1/2 cups marinara sauce
150g goat’s cheese (sliced)

Brush olive oil over each baguette slice
Grill the slices in the oven until golden brown on top.
Let the baguette slices cool and then rub them with the garlic.
Place the marinara sauce in a baking dish and top with goat’s cheese.
Pop under pre-heated grill until the goat’s cheese is soft and golden brown, roughly five minutes.
Serve with baguettes on the side