Anne's Goat Cheese Gratin

• Equipment: Six shallow 6-inch (15 cm) round gratin dishes or one 10 1/2-inch (27 cm) round baking dish
• About 10 ounces (300 g) soft goat cheese or a mix of rindless soft goat and cow or sheeps milk cheese, cubed
• 2 teaspoons minced fresh hyssop leaves
• 2 teaspoons fresh rosemary leaves
• 2 teaspoons minced fresh oregano leaves or a pinch of dried leaf oregano, crushed
• 1 1/2 to 2 cups (33 to 50 cl) homemade Tomato Sauce, at room temperature
• About 24 best-quality black olives (such as French Nyons), pitted

1. 1.
2. Preheat the broiler.
3. 2.
4. Scatter the cheese on the bottom of the baking dish or dishes.
5. Sprinkle with half of the herbs.
6. Spoon on just enough tomato sauce to evenly coat the cheese.
7. Sprinkle with olives and the remaining herbs.
8. 3.
9. Place the baking dish or dishes under the broiler about 3 inches (8 cm) from the heat.
10. Broil until the cheese is melted and fragrant, and the tomato sauce is sizzling, 2 to 3 minutes.
11. Think of what you'd normally serve with pizza; a pleasant, vigorous red such as a young French Corbieres from the Roussilon, a dry Italian red such as a Barbera d'Alba, an Australian Shiraz, or a California Zinfandel.

gratin, goat cheese, fresh hyssop leaves, rosemary, oregano, tomato sauce, black olives

Taken from www.epicurious.com/recipes/food/views/annes-goat-cheese-gratin-104224 (may not work)