1/2 T olive oil
1-1/2 cups chopped onion
3 cloves garlic, minced
1 small serrano chili pepper, seeded and minced
1 pound vine or plum tomatoes, peeled, seeded and chopped, or 1-1/2 cups canned tomatoes, drained
1/2 cup fresh orange juice
2 T dry white wine (optional)
1 T minced fresh parsley
salt and freshly ground black pepper, to taste
8 ounces Appleton Creamery goat cheese
In large skillet, heat oil over medium high heat. Add onion and sugar; cook, stirring often, until onion begins to brown, about 5 minutes. Add garlic, and serrano chili. Cook, stirring often, until mixture is medium brown in color, 3 to 4 minutes. Stir in tomatoes, orange juice and wine. Reduce heat to low and simmer, stirring occasionally, about 3 to 4 minutes. Add small amounts of water if mixture becomes too dry. For a chunkier sauce, cook less. Remove from heat, stir in parsley and season with salt and pepper.
Preheat oven to 350 degrees F.
Form goat cheese into 8 medallions and put in small, shallow baking dish and surround with tomato sauce (do not cover the cheese with sauce).
Bake, uncovered, until sauce begins to bubble at edges and cheese is hot, about 20 minutes.
Serve warm with toasted baguette rounds. Makes 16 servings.