Goats Milk Cheese Buttered Brown Bread And Salted Onion Recipes

CARAMELIZED ONION, APPLE AND GOAT CHEESE MELTS

Caramelized Onion, Apple and Goat Cheese Melts image

Caramelizing onions can be a lesson in patience, but you need to cook these onions for only half the usual time, just enough to break them down and turn them a light golden brown. Once cooked, they make up the bulk of the filling for these sandwiches. Folding the warm onions into the goat cheese softens the cheese, helping it glide easily over the bread. The cheese helps bind everything together, so nothing slips out while the sandwich is toasting in the pan. You can use apples or pears here; either adds some fresh crunch. Seasoned with woody thyme and zippy kalamata olives, this sandwich makes a hearty lunch, or a light supper paired with soup or salad.

Provided by Jerrelle Guy

Categories brunch, dinner, lunch, sandwiches, vegetables, main course

Time 30m

Yield 4 sandwiches

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil, plus more as needed for frying
1 1/2 pounds Vidalia onions, peeled, halved and thinly sliced
1/2 teaspoon kosher salt
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon red-pepper flakes
1/2 cup soft goat cheese (about 4 ounces)
2 tablespoons chopped pitted kalamata olives (about 10 olives)
8 (1/2-inch-thick) slices sourdough bread
1/2 pound apples or pears, halved, cored and thinly sliced

Steps:

Heat 2 tablespoons oil in a large nonstick skillet over medium. Add the onions and salt and cook, tossing frequently, until the onions turn creamy and golden, 15 to 18 minutes.
Add thyme and red-pepper flakes and stir for another 30 to 45 seconds until fragrant. Transfer the onions to a small bowl and stir in the goat cheese and olives.
Place 4 slices of bread on the counter and divide the onion mixture among them, spreading to the edges. Top with the apple or pear slices, then the remaining bread, pressing down gently to adhere.
Wipe the same skillet down with a paper towel, then add 1 to 2 teaspoons olive oil (or more as needed to coat the bottom of the pan) and heat over medium. Working in batches, if needed, add the sandwiches and cook 1 to 2 minutes per side, pressing them gently to compress them as they cook, until the bread is toasted and deeply golden brown. If working in batches, add more olive oil as needed and cook remaining sandwiches. Slice and serve.

GOAT'S MILK CHEESE, BUTTERED BROWN BREAD AND SALTED ONION

Goat's Milk Cheese, Buttered Brown Bread And Salted Onion image

Provided by Gabrielle Hamilton

Categories easy, quick, appetizer

Time 15m

Yield 2 servings

Number Of Ingredients 8

Ingredients

1 red onion, halved and thinly sliced into ribbons
Kosher salt
4 slices brown bread
Butter, for spreading
4 thick slices (the size of a playing card) Garrotxa from Spain, or other aged goat's milk cheese
Extra virgin olive oil, for sprinkling
Coarsely ground black pepper
1 sprig thyme (optional)

Steps:

Place onion in a bowl, and season with salt. Let sit for 10 minutes. Meanwhile, spread bread with a generous layer of butter. Cut bread in triangles, and arrange on a plate. Lay slices of cheese next to bread.
Pick up onion from bowl (let juices run off), and mound at edge of plate. Sprinkle bread, cheese and onion with olive oil and black pepper. Garnish with thyme. Serve.

Nutrition Facts : @context http, Calories 348, UnsaturatedFat 5 grams, Carbohydrate 34 grams, Fat 16 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 10 grams, Sodium 558 milligrams, Sugar 6 grams, TransFat 0 grams

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