Goat Cheese Salad

With hot and humid temperatures still in full swing, here’s one of my favorite summer salads. Granted, this is a “cooked” salad, and maybe the results are closer to “veggies on toast” than “salad,” but it works nonetheless. I adapted it from a recipe by the same name from one of my favorite cookbooks — Favorite Recipes: Vegetarian (Parragon, 1999). I added in a couple things and deleted others (olive paste — yuck). I also changed things up a little in order to utilize our toaster oven rather than the regular oven, which heats up the house in a flash. Instructions for both are below.

This recipe makes four portions, each with three pieces of goat cheese. A couple portions of this salad are filling enough for a light dinner, or single portions serve as a great accompaniments to just about any meal.

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Goat Cheese Salad

Ingredients:

1 loaf rustic bread — anything that’s crusty on the outside and chewy on the inside
A couple medium tomatoes, sliced thin
1 shallot, also sliced thin (length-wise, if you can manage it)
Several artichoke hearts, marinated or in water, sliced in half
About a dozen or so basil leaves — fresh, not dried
2 four-ounce logs of goat cheese, each cut into six slices
3 tablespoons olive oil
1 tablespoon white wine vinegar
1 teaspoon dried thyme
1/4 teaspoon dried sage
1-2 garlic cloves, slightly mashed
Salt and pepper to taste
Bunch of mixed greens

Directions:
  • Depending on your toaster overs settings, heat it to high or 400 degrees. (A high “toast” setting can also be used, but the bread might turn out a little lukewarm.) If using a regular over, preheat to 450 degrees.
  • Cut the bread into four flat slices of whatever shape you like, each about a half-inch thick. Place the pieces on a cooking pan.
  • In a screw-top container or salad bottle add olive oil, vinegar, thyme, and sage  Put on lid and shake vigorously to mix.
  • Rub the mashed garlic cloves on each piece of bread. Then brush each piece of bread with a little bit of the oil and vinegar dressing.
  • Layer on top of each piece of bread tomato slices, shallots, artichoke hearts, basil, and cheese.  Sprinkle on salt and pepper.
  • Bake bread in toaster oven for 8-10 minutes or in regular oven for 5-6 minutes, or until edges of bread and cheese start to brown.
  • Arrange greens on plates, drizzle over remaining dressing, and sprinkle with salt and pepper.  Place toasted bread on greens.

Enjoy while warm.


Let’s see just how many blogs Cary can put on her roster before going mad! While you’ll find her here on occasion, you’ll more likely to catch her over on United We Game or Geek Force Network; or better yet, working on her own blog about gaming and nostalgia and such, Recollections of Play.

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