Greenleaf Olive Oil – Baked Goats Cheese with Romesco Sauce

Prep Time: 20
Cooking Time: 45
Serves 6 as a starter


4 red bell peppers
3 tomatoes
5 garlic cloves
70 ml  Greenleaf EVOO, extra for drizzling afterward. 
2 slices ciabatta, toasted
1/2 cup almonds, toasted
15 ml white wine vinegar
1 tbsp smoked paprika
1 tsp sea salt
1 goat’s cheese round or two logs next to each other
Ciabatta for dipping


Preheat your oven grill to the highest setting or turn on the gas burner of your gas stove. Chargrill the red peppers until blistered and place in a plastic bag for 20 minutes to sweat. Then peel the skins, discard and place the red pepper in a blender. 

Then turn down the oven if used to grill to 180 C. Place the tomatoes and garlic on a baking tray and drizzle with 30 ml of the Greenleaf EVOO.  Bake tomatoes and garlic for 30 minutes or until the tomato is soft and starts to turn brown. Remove from the oven, cool slightly, and peel the tomatoes and garlic from their skins and add to the blender with the other ingredients including leftover olive oil. Blend till smooth and season to taste with salt and pepper. 

Turn the oven back up to the grill setting. Place the sauce in a heatproof roasting dish or ceramic bowl and place the goat’s cheese in the middle. Bake for 10-15 minutes or until the goat’s cheese starts to turn brown. Serve immediately with ciabatta to dip into the sauce.