Anne's Goat Cheese Gratin

Anne's Simple Goat Cheese Gratin: A Taste of Provence

The aroma of sizzling goat cheese and herbs, the vibrant red of sun-ripened tomatoes, the satisfying crunch of olives – this isn't just a recipe; it's a journey to the heart of Provence. My friend Anne, a Scottish woman who embraced the Provençal lifestyle with open arms, shared this simple yet utterly delicious gratin with me years ago. It's a dish that speaks volumes about the region's emphasis on fresh, high-quality ingredients and uncomplicated cooking techniques. The beauty of Anne's gratin lies in its adaptability. Living in a remote area of northern Provence, Anne learned to work with what she had. Fresh tomatoes in summer, canned in winter; goat cheese from a nearby farm; and wild herbs from her own backyard. This flexibility is what makes it such a versatile dish for any cook, regardless of the season or location.

The first time I tasted Anne's Goat Cheese Gratin, it was a spring evening, the air filled with the scent of blooming lavender. We were seated at her rustic kitchen table, the warm glow of candlelight reflecting off the individual gratin dishes. Each tiny dish held a treasure – a bubbling pool of melted goat cheese, infused with the aromatic herbs and enhanced by the sweetness of the tomatoes and the salty bite of the olives. It was a taste of pure Provence, a celebration of simple flavors elevated to perfection. I immediately knew this was a recipe I had to share. Anne, ever practical, initially suggested serving it in individual portions to prevent greedy guests from hogging all the goodness. However, I've found that a larger gratin, passed around the table, encourages sharing and conversation. It's a beautiful sight – that golden, bubbling expanse of cheese, a centerpiece that embodies the warmth and conviviality of a Provençal gathering.

The recipe itself is deceptively straightforward. The magic lies in the quality of the ingredients. Seek out a good quality goat cheese – the creamier, the better. The robust flavor of the black olives from Nyons complements the tanginess of the goat cheese perfectly. And the herbs – oh, the herbs! Anne often uses wild herbs, but a simple mix of thyme, rosemary, and oregano will work just as well. Feel free to experiment with different herbs, depending on your preference and what’s available. The combination of tomato, goat cheese and olives is so naturally satisfying that even basic herbs elevate it wonderfully. It’s a recipe that works beautifully as a light lunch, a starter, or even a comforting supper on a cool evening.

One of the things I love most about this dish is its versatility. Anne often adds other ingredients, depending on her mood and what she has on hand. Thin slices of prosciutto add a salty, savory note, while sautéed mushrooms introduce an earthy depth. A little cooked sausage brings a touch of rustic charm, and marinated artichokes offer a briny counterpoint to the creamy cheese. Think of it as a pizza without the crust – the possibilities are endless! And it’s the perfect recipe when you are alone and want to indulge in a warm, comforting meal. It doesn't take long to prepare and the results are truly rewarding.

Beyond the taste, Anne's Goat Cheese Gratin holds a special place in my heart as a reminder of a friendship formed against the stunning backdrop of the Provençal countryside. It’s a testament to the magic that can happen when you embrace simplicity and celebrate the bounty of nature. This isn't merely a dish; it's a story, a shared experience, a taste of sunshine and simple pleasures, the kind of memory that lingers long after the last bite. So, gather your ingredients, preheat your broiler, and prepare to be transported to the heart of Provence, one delicious bite at a time.

Serving Suggestion: Anne's gratin pairs beautifully with a light-bodied red wine. A young French Corbières, a dry Italian Barbera d'Alba, an Australian Shiraz, or a California Zinfandel would all complement the flavors wonderfully. Think of what you'd serve with pizza; a wine that can stand up to the robust flavors of the tomatoes, olives and cheese but is not so heavy as to overwhelm the delicacy of the goat cheese.

Step-by-step

• Preheat the broiler.
• Scatter the cheese on the bottom of the baking dish or dishes. Sprinkle with half of the herbs. Spoon on just enough tomato sauce to evenly coat the cheese. Sprinkle with olives and the remaining herbs.
• Place the baking dish or dishes under the broiler about 3 inches (8 cm) from the heat. Broil until the cheese is melted and fragrant, and the tomato sauce is sizzling, 2 to 3 minutes.