| Prep Time: | 5 mins |
| Cook Time: | 20 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
Nutrition Facts (per serving)
| Calories | 216 |
| Fat | 14g |
| Carbs | 10g |
| Protein | 12g |
Nutrition Facts
Servings Per Recipe 4
Calories 216
| % Daily Value * | |
| Total Fat 14g | 18% |
| Saturated Fat 9g | 43% |
| Cholesterol 29mg | 10% |
| Sodium 837mg | 36% |
| Total Carbohydrate 30g | 4% |
| Dietary Fiber 2g | 9% |
| Total Sugars 6g | |
| Protein 12g | 25% |
| Vitamin C 3mg | 3% |
| Calcium 116mg | 9% |
| Iron 2mg | 12% |
| Potassium 442mg | 9% |
The daily percentage is based on a 2000-calorie diet. Your daily dose can be higher or lower depending on your caloric needs.
** Nutritional information is missing from all ingredients. Ratings are based on available nutritional data.
(-) If you are following a restrictive diet, please consult your doctor or registered dietitian before making this diet for your own consumption.
Read More Recipe:- Pesto Pasta
Ingredients
- 1 (eight ounce) goat cheese log
- 2 cups marinara sauce
- ¼ teaspoon kosher or sea salt (elective)
- ¼ cup clean basil, reduce into ribbons
Directions
Preheat the oven to 375 ranges F (a hundred ninety ranges C).
Press goat cheese to suit the shape of a small baking dish, leaving a 1-inch border around the edge. Gently spoon marinara sauce around the border, taking care to cover the threshold of goat cheese however not the middle. Sprinkle with salt.
Bake within the preheated oven until goat cheese is hot and tender and marinara sauce is hot and effervescent, 20 to 25 mins.
Remove from the oven and sprinkle with freshly chopped basil.
