Short of just eating sauce out of the jar, which I have been known to do when I wanted a shot of Vitamin A and C and Lycopenes, this recipe is the easiest recipe I will ever post.  This recipe is easy because there are just 2 real ingredients!  I’m not counting the sliced baguette pieces, that are used for dipping.  There are so many different ways to enjoy goat cheese- melted over pasta, rice, vegetables, super delicious served topped with honey. My favorite way to eat goat cheese however is with my da Giulia Arrabbiata. I enjoyed this appetizer for the first time cerca 10 years ago when out with a friend and he said lets order this for an appetizer.  Out came this Red and bright orange in spots bubbly dish, the color orange in spots where the goat cheese was popping through due to being cooked. Of course in my head I was thinking I could do this with Da Giulia and it would be even better.  So I did, often, and it became a big hit with family and friends. It had the perfect amount of sweet from the tomato, spice from the red pepper, savory from the garlic and tanginess from the goat cheese. If you don’t like spice or want to serve spice to fellow diners, by all means used Marinara.


  • 1 1/2 cup Da Giulia Arrabbiata
  • 8 oz Goat cheese( can be crumbles or log)


  1. Preheat oven to 350
  2. In 9″  bake pan spread goat cheese crumbles or if logs, slice log in 1/8 pieces, it may crumble, but that’s ok
  3. Spread sauce over cheese
  4. Bake for 20 minutes or until cheese on corners is bubbly through the sauce
  5. Serve with baguettes, crackers, breadsticks or vegetables

Calories 180 Carbs 22 Fat 7 Protein 10 Sodium 437 Sugar 3 Weight Watcher Freestyle 7