• 1 pound chèvre (goat cheese)
  • 2 tablespoons basil, chopped
  • 1 teaspoon kosher or sea salt
  • ½ teaspoon coarse ground black pepper
  • 1 cup olive oil or melted butter
  • 1 tablespoon garlic, chopped
  • 6 ounces marinara 
  • ½ inch thick cuts of rustic artisan baguette


  1. cheese mixture: Combine cheese, fresh basil, salt, and coarse black pepper in mixing bowl and mix all ingredients well. Using a 2 ounce scoop, portion cheese into 6 balls and place on a lined pan. Cover and refrigerate for up to 2 days or freeze if needed.
  2.  crostini: Preheat oven to 450°F. Combine butter or olive oil, fresh garlic, and salt and pepper to taste in a small saucepan. Place pan on low heat until garlic is cooked. Set aside to cool then strain mixture to remove bits of garlic. Place crostini on a baking sheet and brush with butter. Bake until nicely browned and crispy. Set aside.
  3.  Use 6 ounces of your favorite marinara (preferably home-made) per 2 ounce cheese ball in a baking dish. Dish size depends on how many portions of cheese you will be baking. The sauce should cover the bottom third of the cheese ball. Put sauce into dish then place cheese on top. Bake uncovered for approximately 8 minutes or until cheese is warmed through and begins to brown. Enjoy immediately with crostini.

Celebrating 30 Years!

Chef Mark Arcobasso
Chef Cliff has been with Prison Brews since its opening on April Owner and chef, Mark Acrobasso, comes from a restaurant oriented family where his father, uncles, brothers, and sisters have owned and operated restaurants since 1970. Mark is dedicated to making sure the quality and consistency in food and service are maintained to the highest level. Domenico’s have been proudly serving the community for 30 years on December 11, 2021.

3702 W. Truman Blvd., JCMO 
(573) 893-5454 | domenicosjeffcity.com

TUES-THURS: 4 p.m. – 9 p.m.
FRI-SAT: 4 p.m. – 10 p.m.