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Grilled Goat Cheese with Tapenade

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  • Sandy Savage
    This comes from Fine Cooking, May 2003. They have an article on making a truly great grilled cheese sandwich including this yummy one: Grilled Goat Cheese
    Message 1 of 1 , Jun 2, 2003
      This comes from Fine Cooking, May 2003. They have an article on making a truly great grilled cheese sandwich including this yummy one:

      Grilled Goat Cheese with Tapenade

      4 tsp salted butter, at room temperature
      8 slices (1/4" thick) Italian country bread or sourdough
      4 tbsp VE Tapenade, prepared according to instructions on jar
      1/4 lb log fresh goat cheese, cut into twelve 1/4-inch rounds

      Butter all the bread slices on one side only. Put four slices, buttered side down, on a cutting board. Spread 1 tbsp of tapenade on each slice and top with 3 cheese rounds. Top with the remaining bread, buttered side up. Heat a 10 or 12-inch Excalibur fry pan over medium high heat for 2 minutes. Put as many sandwiches as will fit the pan without crowding, cover and cook until the cheese has just begun to melt and the bread is golden brown, about 2 minutes. Remove the lid and turn the sandwiches, pressing each one firmly with a spatula to flatten it slightly. Cook the sandwiches uncovered until the bottom is golden brown, about 1 minute. Turn them once more and press with the satular again to recrisp the bread, about 30 seconds. Cut the sandwiches in half and serve immediately. Serves 4.

      Enjoy


      Sandy Savage
      Senior Consultant
      Truro, NS


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