Goat on Fire


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Chef: Thomas Gates



Kara and I had something like this in a restaurant in Pittsburgh called Elbow Room and re-created it for a party at my apartment in Boston.


1 can whole tomatoes (24oz)
1/2 large zucchini finely chopped
1/2 large yellow squash finely chopped
1/2 sweet onion finely chopped
6 oz Goat Cheese
1/2 - 1 tbsp Crushed Red Pepper
1/4 tsp Dried Rosemary

Puree the tomatoes (leaving it somewhat chunky) with a stick blender or ahead of time in a food processor or blender.
Cook the tomatoes with the spices (a guide only - use as much red pepper as you can handle - this should be spicy!) until it begins to thicken somewhat.
Add the veggies and cook until tender.
Divide between two small or one large casserole dish(s).
Cover with crumbled goat cheese.
Broil until the cheese begins to brown and then serve with crackers or toasted bread rounds.