3 ounces chévre goat cheese
3 ounces fontina cheese, ½ cubed
1 teaspoon herbes de Provence
½ cup home-made tomato sauce or imported marinara sauce
12 large Greek olives, pitted, rough chopped
1 tablespoon extra virgin olive oil
Preheat broiler or oven to 500 degrees. Crumble the goat cheese in large chunks into a 6-inch cast iron skillet. Add fontina cheese to the goat cheese and sprinkle in herbs. Spoon the tomato sauce over the cheese. Scatter the olives over the sauce and drizzle with olive oil. Broil the dish for 2-3 minutes or until sauce is hot and the cheese is melted. You may also choose to bake on the top shelf for about 12 minutes or until bubbly.