That sounds tasty, but so different I can't envision what it's like. When you say "goat's cheese" do you mean chevre (that's what "goat cheese" usually means here when people don't specify a kind)? It doesn't crumble. Feta crumbles and is often goat. Also, how much tomato pulp (what size tin)? (I assume that means what is called "crushed" here? Just mushed up to fairly liquid, with the seeds in, rather than pureed?) Is the finished product sliceable? Or is it just a cheesy warm spread for the bread? Something in between?

That sounds delicious and I can image the amounts. Our standard goat cheese here is crumbly but we don't have California options. One of my favorite recipes that is not a recipe only ingredients, I got here, is a puff pastry with ricotta/goat cheese, sliced pears, walnuts, rosemary and drizzled honey. Outstanding.

Islay, that sounds delicious! If only I could get DH to like goat cheese as I do! I found a couple recipes after a quick google search that sound similar, but I like your four/Parmesan/butter topping over the others:

Tomato & onion bake with goat’s cheese

Baked Goat Cheese with Tomato Sauce

That sounds good. My version is a goat cheese log, crumbles no issues if cold from the fridge. Then sautéed onions not far from caramelizing, then sun-dried tomatoes, olives and artichoke hearts, (from the market freezer section)...herbed panko and olive oil, parm topping. Gets crispy.

I should try adding some stock.

Usually with a BagnaCoada so I have two fresh boule dipping choices.

Basically my usual pizza toppings but with fresh bread. Needs a spooning with the dipping...

Bumblebeez, you're right! Here in SoCal, we have many kinds of chevre, which just means goat, and is often called, "goat's cheese", but is also the designation for a soft, white French cheese, usually sold as a small log. which has the consistency of a firm cream cheese, with some directionality in the texture. I guess it can be broken up along the lines of its directionality...I was thinking a more emphatic kind of crumble, but for the recipe, I guess "break into small bits" would be possible, cold from the fridge, if messy. :) But we also have goat feta, goat gouda, goat brie, etc., and Humbolt Fog, which is a lovely California cheese. Probably 20 kinds. So I don't assume. ;)

I think I see where the confusion is coming from.

Chêvre just means goat as vache just means cow. There are as many different types of goat's cheese as there are cow's cheese. You can use any from the mildest, least goaty to the usually driest and strongest.

Crumble is what i think you call crisp. As in an apple crisp. We call it a crumble so the topping is the flour, butter and parmesan rubbed together and sprinkled on top. It's spoonable like an apple crisp. Eat it hot.

Plllog, I am just happy we have goat cheese! I can even buy it flavored, not. We have a local goat farm that produces cheese and other items and their cheese is very soft and hardly tangy at all.

IC, I was referring to this instruction: "add crumbled Goat's cheese" The only goat's cheese I can think of that becomes crumbled is feta. And yes, while "chevre" means "goat" as "vache" means "cow", there is a certain kind of goat's cheese which, here, is called "chevre" or "goat's cheese" but is not crumbly, though, as people said above, when it's chilled to fridge temperatures you can break it up.

We have crumbles, too, as well as crisps. :) The crumble topping was clear. :) Thanks for explaining the spoonable. So, you dish up spoonfuls onto diners' plates and they eat it with a fork? Like an apple crisp? So is it cheesy onion slices with tomato sauce and parm crumble topping? Or is it cheese with bits of onion and tomato with parm crumble topping? Or tomato with onion and cheese in it and parm crumble topping? I'm having a really hard time envisioning what the actual dish is like, what the proportions are and how it's meant to be eaten.

Goat's cheese be comes crumbly the older and drier it gets. I don't mean a cheese likenfeta which is a liquid and is often sheep here. It could be a creamy young one that you cut up in bits,nor an older, stronger, drier one that you can crumble. It really doesnt matter.

It's an oniony tomato sauce with cheese in it with a crumble topping.

If you google image 'warm goat cheese dip' I see a few hundred similar.

A crumble here is a 'crumb' topping using flour/butter either sweet or savory. Using added sugar for fruit and added parm/olive oil for savory. Sometimes oats.

Savory is most often a shallow casserole toasted under the broiler until bubbly. Always a side of sliced, sometimes toasted, baguette or a fresh boule loaf torn, then spooned or dipped.

This one looks good for a photo reference, HERE

I like caramelized onions on the bottom, then different veg...fresh cherry toms is great.

I usually make two or three depending on how many people, prepped ahead and fridged, then bake/broil another as one gets destroyed.

Seems every grocery has the basic goat cheese log. Crumbles a bit when cold, creamy when room temp. And a reasonable price for such a 'dip' that has other ingredients.

We have a hundred goat cheeses at my market but I would not use my favorite Humbolt Fog for a 'crumble'/warm dip.

Goat's cheese is cheap and plentiful here so the world's your oyster! We don't eat "dips" so much here, this is a dish you serve on a plate with a salad. Bread isn't necessary unless you like it. I don't really understand dipping into a crumble. Crusty bread would defeat the crumble, wouldn't it? Lol

So I thought I knew what you meant by saying in your first post about bread...

A pic next time might help....so you have confused all of us. Oh well...never mind, (wink, : )

Thanks, IC. I think I get it now. Here, our feta is solid, just packed in brine, and crumbles if you press on it, and the standard goat's cheese log is never sold or served aged or dried. That's why I asked. Different products. :)

I've never seen a savory crumble like Sleevendog described, either, but it sounds good, too.

https://www.supertoinette.com/recette/4258/crumble-de-tomates-et-chevre.html?utm_source=Newsletter&utm_medium=Email&utm_campaign=NL11-05-2018

Lol Sleevendog. Here's the recipe.

Do you get goat's cheese like Rocamadour? Goats cheese usually comes in a log, as often as a disk like the Rocamadour or a "crottin" a little stumpy thing, we eat bread but not meals as sandwiches the way you do except fast-food or snacks and we don't dip so much. Theres still the french attitude that food is something you eat with a knife and fork.

The recipe looks delicious, and oddly enough as I was stocking up on good cheeses yesterday I saw both slice-able goat cheese and that which was labeled as 'crumbled goat cheese' in a container.

Ah! Thanks for the recipe, IC! That clears up so many questions, including the picture. :) buche de chevre (via Google) is what we call chevre or goat's cheese here, including a definition of "creamy", which was the source of my confusion. It does look delicious.

While I can read most of the words. I don't cook in French (nor speak the language...just read some): Please, what does "soit 1" mean on half of the ingredients?

It just means 100g or 1 or later 15g or 1 soupspoon.

The link has a 'translate' option for me, perhaps Islay would be so kind as to let those of us who don't speak fluent french know if this is accurate?

• 500 g tomato pulp

• 100 g of onion

• 100 g of goat cheese

• 65 g of flour

• 50 g of grana padano

• 40 g of butter

• 15 g of olive oil

• 10 g of broth or 1 cube

• Preheat the oven to 180 °. Butter a gratin dish.

• Peel and cut the onion into strips. In a frying pan back on low heat the onion with a little olive oil. Add the tomato pulp, a little water if necessary and the broth heart. Stir regularly with a spatula . Finally add the goat cut into pieces. Make cook about 10 minutes, stirring.

• Meanwhile, cut the butter into cubes. In a salad bowl, mix the grana padano and the flour. Add the diced butter and mix with your fingers to obtain a very sandy dough.

• Pour vegetables and goat cheese in a baking dish. Cover with the sandy mixture. Bake for 20 minutes until golden crumble .

Oh! Thanks!! I puzzled over your reply and now I think I get it. 100g of onion or one onion! We would say "about one onion". Got it. I love French. :) It's such an interesting and emphatic language.

Exactly what I envisioned/pictured by your first description. A 'goat cheese crumble' in the US will bring up in a google search for some pre-packaged 'crumbled' cheese like the pre-grated packaged cheap cheeses. (lazy Americans, : ).

So great you brought this up. When our power came back on, DH had prepped a hunk of dough from the fridge for bread. I had not decided on the next 'storm' meal so I made a quick goat-olive-shallot-sundried tomatoes-crumble top, for the fresh bread. Boule came out, the 'dip' went in. Perfect hold-over while I prepped a ham and bean soup.

We use our hands often, like many cultures all over the world. We share a big salad every night and use our 'clean' hands. Though a small spoon is always in the 'dip' and tongs on the salad... and for guests most all would use the spoon except for the last good bits in the bowl....someone will take it and clean the bowl with a piece of bread. By that time the next one is out of the oven.

That translation is perfect.

Bet its lovely with fresh tomatoes,