Anne's Goat Cheese Gratin


  • Equipment: Six shallow 6-inch (15 cm) round gratin dishes or one 10 1/2-inch (27 cm) round baking dish

    • About 10 ounces (300 g) soft goat cheese or a mix of rindless soft goat and cow or sheep’s milk cheese, cubed
    • 2 teaspoons minced fresh hyssop leaves
    • 2 teaspoons fresh rosemary leaves
    • 2 teaspoons minced fresh oregano leaves or a pinch of dried leaf oregano, crushed
    • 1 1/2 to 2 cups (33 to 50 cl) homemade Tomato Sauce, at room temperature
    • About 24 best-quality black olives (such as French Nyons), pitted


    Anne Macrae Is A Scottish Neighbor In Provence Who Shares My Love Of Simple, Big Tastes. She Served This Luscious Gratin One Spring Evening And...

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