Goat Cheese Gratin
10 oz Belle Chèvre Confetti
2 t. Fresh Rosemary – Chopped
2 t. Fresh Oregano – Chopped 2 cups Spicy Arrabeticca Sauce
2 dz. Nicoise Olives – pitted & halved
Scatter Goat Cheese on bottom of gratin dish.
Sprinkle with ½ of the herbs.
Top with tomato sauce.
Sprinkle remaining herbs and the olives over top.
Broil until cheese is melted and fragrant and tomato sauce is sizzling.
Serve with toasted baguettes.