This recipe is a part of our Community Cookbook series. We tapped seven members from our community to bring you simple, crowd-pleasing dishes to inspire you this holiday season. The best part? Each dish pairs perfectly with a glass of Avaline.

Meet Alia:

Alia Al Mashani is one of our very own! She works as Avaline's wholesale account associate, coordinating with stores around the country to carry our wines on their shelves. We love her baked goat cheese recipe for its ease and shareability. It pairs well with our Cabernet, but Avaline Red would be a good option, too. 

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Q & A:

Tell us a little bit about yourself & why you love to cook.

I've loved to cook since I was a little kid. It's an opportunity to get creative and transport your senses to far off places. I grew up in Abu Dhabi surrounded by so many amazing cultures and cuisines so food has always been how I relate to the world around me.

What’s your favorite thing about sharing food & wine with friends?

My greatest memories with the people I cherish most almost always involve a great feast, tons of laughs and good wine. Sharing amazing food (and wine) made with simple ingredients is my love language and I find that an awesome meal always brings out the best in people.

Why do you think your recipe pairs so well with Avaline?

The rustic flavors in this dish pair so well with the bright red fruits and smooth finish of our Cabernet. The perfect snack to cozy up with on a cold day!

A note from Alia:

The best thing about this recipe is that there isn't a whole lot of prep or cooking involved—just toss all of your ingredients into a dish and the oven will do all the work for you!

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Directions:

Preheat your oven to 350 degrees. Place goat cheese in the center of an oven-safe serving dish and pour the marinara sauce around the sides. Add a dollop of olive tapenade on top of the cheese. Drizzle the dish with a little olive oil and top with some fresh cracked pepper.

Cook in the oven for 25 minutes or until the cheese is very soft and the marinara sauce is bubbling around the edges. While the dish is in the oven, toast up some bread in a skillet or on the grill.

Rub the top of each slice of bread with a fresh clove of garlic. Lightly drizzle the toast with olive oil and top with flaky salt.

Once the goat cheese is out of the oven, top with oregano and flaky salt. Serve directly out of the baking dish with the garlicky toast and a glass of Cab :)

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