Baked Goat Cheese

12 ounces tomato-basil pasta sauce

8 ounces soft goat cheese

3 ounces shredded mozzarella cheese

5 pieces sun-dried tomatoes in oil, diced

1 baguette (12 ounces), sliced on an angle ½ inch thick

1 jar (3 ounces) basil pesto spread

Heat oven to 350 degrees.

Pour pasta sauce over bottom of an 8-by-8-inch baking dish.

In a medium bowl, mix goat cheese, mozzarella and sun-dried tomatoes until well combined. Form into a ball. Place cheese ball in the dish and bake for 10 minutes; transfer to a serving plate.

While cheese bakes, spread pesto on the bread. Use bread to scoop up goat cheese.

Serves six to eight.

Nutrition values per serving: 310 calories, 15 g fat (7 g saturated), 31 g carbohydrates, 2 g fiber, 14 g protein, 25 mg cholesterol, 790 mg sodium.