CHEVRE AU GRATIN (Baked Goat Cheese)

 I printed this recipe from the Where to Go Next web site (www.wheretogonext.com) years ago.  It was buried  in my massive collection of  clipped  “recipes to try,”  which I recently tried to organize. This seemed perfect as an apero snack for a dinner party I was planning.  Judi Janofsky, who with her husband writes the above travel  site, leads group trips to Provence every year.  This was inspired by her travels.  It’s scrumptious, and a breeze to prepare.
 
 8 to 10 ounce package of Montrachet goat cheese, cut into one-half inch slices.
2 teaspoons Herbs de Provence
1 cup homemade tomato sauce.  (Judy says she “cheats” and uses Dave’s Gourmet Red Heirloom Organic Pasta Sauce from WholeFoods.  In France, I use a jar of “Sauce Provencal,” then skip the Herbs de Provence) 
8 or more pitted French, Greek or Italian black olives.  
 
Preheat broiler. Put one-third of sauce on bottom of a small (8 inch) gratin or other baking dish.  Add one half of the cheese as a layer over the sauce.
Spoon on one-third more of the sauce.  Sprinkle with half of the herbs. Add the other half of cheese, then cover with rest of sauce, sprinkle with remaining herbs and the olives.
Place 3 to 4 inches under the broiler and broil until the cheese is melted and the sauce is hot, about 2 to 3 minutes.
Serve with crackers or slices of baguette.

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