Grilled California Goat Cheese On Toast Recipes

Steps:

• Heat a 12-inch cast iron skillet over medium heat.
• Spread each bread slice with Roasted Shallot Mayo. Add layers of grated goat cheese, a small handful arugula, and finish with more grated cheese, then top with bread. Repeat for the second sandwich.
• Add the sandwiches to the hot skillet and cook until golden brown and crisp and the cheese is melted, 4 to 5 minutes per side. Cut the sandwich in 1/2 before serving.
• Preheat the oven to 350 degrees F.
• Place the shallot and garlic on a square of aluminum foil. Drizzle lightly with olive oil and sprinkle with salt and pepper. Fold up and seal the foil. Place in the oven and roast for 1 hour. Remove and let cool.
• Add the shallot and garlic to a bowl. Add the mayonnaise and mix together until smooth.

Steps:

• For the lamb chops:
• Lightly pound each chop and place them in a re-sealable bag. Add the rest of the ingredients and let marinate for a minimum of 3 hours
• For the vinaigrette:
• Puree the shallots, vinegar and mustard in a blender or food processor for 30 seconds, then pulse in olive oil. Whisk in 3 tablespoons of chopped chives. Don't worry about arugula burning from vinaigrette - it is hardy and meant to be wilted. Set the vinaigrette aside.
• Toss peach halves with the brandy and sugar. Allow to macerate for 1 hour. Grill quickly, just allowing for peaches to get charred.
• Toss arugula with the vinaigrette, then top with the goat cheese. Garnish with remaining chives and the toasted the almonds. Serve immediately.
• Remove lamb chops from marinade. Grill quickly over high heat until nicely charred and rare. Serve at room temperature.

Steps:

• Spray chicken breast with non-stick cooking spray on each side (I use PAM extra virgin olive oil, but any kind will do).
• Squeeze about 1/4 of a lemon over each side of the chicken breast.
• Wash and chop fresh rosemary and sprinkle about HALF of the amount you have over the entire chicken breast.
• Salt, pepper, and paprika both sides of the chicken (just a pinch of salt, a good amount of pepper, and enough paprika to give your chicken breast some beautiful red color).
• Keep the red onion in its circular shape if you can (it's easiest for grilling in that shape) and slice the red pepper into pieces no bigger than the palm of your hand.
• Spray red onion and red pepper with olive oil spray
• Put chicken breast, red onion, and red pepper on grill and cook until chicken breast is no longer pink on the inside (I like to butterfly my chicken breast, which means that after the chicken has cooked on both sides for about 4-5 minutes, you give it a slice down the side, open it up, and put the inside back on the grill. You don't have to slice the entire chicken, I usually just try to open up the thickest part of the chicken, which is sometimes still pink, and make sure that part gets put directly on the grill).
• When the chicken starts looking like it only needs a few more minutes, add the splash the other 1/4 of the lemon and sprinkle the remaining rosemary on both sides (rosemary needs to be cooked for at least a minute or so, so make sure that wherever you put the rosemary gets grilled up a little bit).
• The chicken should take around 10 minutes, depending on how thick it is.
• Flip the red pepper and red onion when they start to get some darker grill marks (you want to make sure that they are nicely cooked, but not charred black). They shouldn't take longer than your chicken breast to cook.
• Toast your wheat bun (either throw it on the grill for a minute or warm it up in the toaster oven until it starts to brown.
• Spread the goat cheese on the warm bun.
• Spread the dijon on the other side of the bun
• Slice your grilled red pepper and onion into strips.
• Top the bun with red pepper, onion, chicken breast, and shredded lettuce.
• Enjoy!
• *I ate this last night with a side of Harvest Cheddar Sun Chips (which was a great combination), but for guests, I would recommend either a homemade light pasta salad or oven baked sweet potato steak fries to go with this dish!*.

Steps:

• Spread pesto over four slices of bread. Layer with peppers, mozzarella cheese, goat cheese and arugula; top with remaining bread. Spread outsides of sandwiches with butter., In a large skillet, toast sandwiches over medium heat 3-4 minutes on each side or until golden brown and cheese is melted.

Steps:

• Preheat the broiler to high.
• Slice the rounds crosswise into eight pieces of more or less equal thickness.
• Arrange the slices of cheese in one layer in a shallow dish or plate. Sprinkle with equal amounts of pepper, thyme and oil. Let marinate for at least 15 minutes.
• Toast the bread on both sides and arrange the rounds on a baking sheet. Arrange one slice of cheese on each bread round. Pour any remaining oil over the cheese.
• Place under the broiler about one or two minutes or just until piping hot. Serve on hot plates.

Steps:

• Preheat the oven to 180C/350F/Gas 4.
• Arrange the whole heads of garlic snugly in an oven dish. Drizzle with olive oil and season with thyme, salt and freshly ground black pepper. Roast in the oven for about an hour, or until the garlic is softened.
• Squeeze the soft garlic out of its skins into a small dish or bowl. Add enough olive oil to make a thick paste and season, to taste, with salt and freshly ground black pepper.
• Slice some goats' cheese thinly. Cut the ciabatta in half and place under the grill to toast then spread the slices with the garlic paste. Place the goats' cheese on top and pop under the grill again until the cheese has melted.
• Serve with on a bed of fresh, crisp lettuce leaves. I often add a couple of slices of prosciutto, too.

Steps:

• Heat the grill to high. Toast the bread on one side. Flip the slices over and top each with a slice of tomato, goat's cheese and basil leaf. Drizzle a little oil over each one. Grill for about 5 mins until the cheese is just starting to melt and the basil leaf is crispy.

Steps:

• Heat the oil in a pan on a low heat, then add the onions. Continue to cook on a low heat for 5 minutes or so, until the onions are starting to soften. Add the vinegar and sugar and cook (still on a low heat) for another 5-10 minutes, stirring occasionally.
• Meanwhile, toast your bread in a toaster or under the grill, then drizzle with olive oil.
• When the onions are done, spread evenly on the toast then crumble the cheese over each slice and serve with side salad.

Steps:

• Heat oil in medium skillet over medium-high heat. Add 3 tablespoons fresh sage and fry 30 seconds. Using slotted spoon, transfer fried sage to paper towel.
• Combine cheese, onions, shallot, salt, and remaining 1 tablespoon fresh sage in bowl. Season with pepper. Using small sharp knife, remove cone-shaped piece 2 inches wide and 1 inch deep from top of each tomato. Divide cheese mixture among tomatoes; top with fried sage.
• Prepare barbecue (medium-high heat). Place tomatoes on grill rack; cover barbecue with lid. Cook until tomatoes are soft, about 5 minutes.