Sauté the sauce to reduce the liquid and thicken it; about 10 minutes. You can make a lot of sauce ahead of time; it will keep fine in the refrigerator for another tapa.
Prepare toast points by slicing a baguette and toasting the slices. Butter with garlic butter (ali oli). These are served with the dish after roasting.
Cooking
Place a hot layer of the tomato basil mixture in a small low-sided terracotta dish (6’) and place a slice of goat cheese in the middle. The sauce and the cheese should be about 1/2 inch thick.
Place in your wood oven under a nice flame until the goat cheese is golden brown and bubbly. Sprinkle with some fresh slivered basil.
Serving
Spoon onto the toast points and serve. Disappears quickly!