2 ounces log chevre
2 ounces water
1 bay leaf
2 ounces uncooked small pasta
1 large roasted red bell pepper, seeded and roughly chopped
1/8 cup plain breadcrumbs plus 2 teaspoons, divided
2 teaspoons grated Parmesan
2 teaspoons olive oil
sea salt to taste
Preheat the oven to 400 F degrees (325 F convection). Lightly grease a small, 7-inch gratin dish and set aside.
In a small sancier over very low heat, melt the chèvre with the water and bay leaf. Remove the bay leaf. Add the pasta, pepper, 1/8 cup breadcrumbs, and salt. Pour into the prepared dish and sprinkle with remaining breadcrumbs, Parmesan, and olive oil. Tent with aluminum foil. Bake for 45 minutes (40 convection). Uncover and bake 10 minutes longer or until browned.
Makes 2 servings.