• 1 (14.5 oz) can Dei Fratelli Chopped Italian Tomatoes
• 1/4 Cup Prepared pesto sauce
• 8 oz soft Goat cheese

• 1 Tbsp best-quality Olive oil
• Fresh basil leaves for garnish, if desired
• Baugette for serving, sliced and toasted

Preparation:

Preheat the oven to 400 degrees. Spray a 1-quart oven-safe serving dish with non-stick spray.

Combine the Chopped Italian Tomatoes with the pesto sauce and pour into the prepared dish. Crumble the goat cheese on top in roughly marble-sized chunks.

Bake for 20 minutes, until cheese has softened and sauce is bubbling. Drizzle with the olive oil and garnish with a basil sprig, if desired.

Serve warm, to be spread on the toasted baugette slices.