This is a favorite recipe from Patricia Wells. She thinks of it as an appetizer, as I recall, but for us it’s a main dish.
A bit under 2 oz of chevre is chunked into the bottom of what amounts to a teensy (4″ diameter) souffle dish – the name escapes me at the moment (D supplies: ramekin!)- this is topped with finely chopped oregano and rosemary (and optional hyssop, but D hasn’t planted the seeds I found for him), Wells sauce (a simple tomato sauce – worth having in large quantity in the freezer) is spooned over the top, this is dotted with olives, and coated with the other half of the chopped herbs. I cover the edges of the ramekins with aluminum foil (I just keep it in the box with the dishes and reuse it) so they will not be damaged by the broiler. These are broiled for about 3 minutes, till the sauce is sizzling and the cheese is melting. Super easy, super good!
I found a few inches of a mediumish zucchini in the fridge, and D had cleverly tucked his unused dill into the same bag (hint!), so I sliced the zucchini and sauteed in oil with the chopped dill. I bought a Haas avocado the other day and it announced itself done this evening, so I made a salad with a few leaves from the garden, some romaine from the Bowl, more of the Nicoise olives, halved, and a simple red wine vinegar, oil, S&P dressing.
D dug a bottle of Nerelo del Bastardo out of the cellar, and it was very enjoyable with this dinner. We get this wine at Trader Joe’s for not too much, and we have liked it for a long time.