RecipeMuncher

If there was the option to go on vacation on a pristine island made of goat cheese, surrounded by a vast sea of spicy marinara sauce, I’d be the first one there. Until that day, however, I will gladly consume this entree any day of the week. Imagine a generous slice of chevre with a slightly broiled surface and warm tangy underbelly paired with the bright flavours of homemade tomato sauce. Forget imagining. Go to your local market and buy a fresh disk of goat cheese, a can of plum tomatoes (...)