OK, this is what we had planned for last night!
We had some goat cheese we got from Costco – Laura Chenel – the original California one – and I had a bit of Margherita sauce I thought I could use up in this recipe. Oregano and Rosemary from the garden, and some pitted Nicoise olives, probably from Cheese Board. You layer 1 2/3 oz per person crumbled goat cheese, chopped herbs, a small amount of tomato sauce, then halved olives and the rest of the herbs (perhaps 1/4 to 1/3 tsp each layer) and broil about 3 minutes, till the cheese bubbles. I put foil around the edges of the cazuelitas so they will not get too hot, and then just keep the foil in the box with the cazuelitas. D picked up some baby bok choi, which I salted slightly and cooked in butter – a favorite veggie of mine. Since they let R out of the hospital (laprascopic surgery is amazing) we gave his bread back and made our own: