I lived in Indy about ten years ago. My favorite tapas place Barcelona Tapas is permanently closed. They had an amazing big appetizer that have a cast iron skillet filled with a chunky tomato sauce, sprinkled with red pepper flakes. The placed goat cheese in the hot sauce so it was extra creamy and delicious. It was served with garlic rubbed crostini. I’ve been trying to recreate this dish for a long time and it never measures up. Any tips would be much appreciated. I just remembered the name queso de cabra
bon appetit
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