Here was an experiment that began with a delicious baguette and left over goat cheese. This turned out nicely and we paired it with some Chianti. For this particular situation, I chose to lay it out on a baguette, however slicing and toasting the bread into Crostini would be ideal for a party.
You will need:
- Fresh baguette
- 8 oz goat cheese
- Handful of spinach
- 1/2 cup cherry tomatoes
- 1/2 small red onion, sliced thinly
- 2 tbs olive oil
- 1 cup mozzarella or fresh sliced mozzarella
- Basalmic glaze (you can make it or buy it)* recipe below
Cut baguette in half and place on a baking pan. Preheat oven to 350. Brush with a little olive oil.
Heat olive oil on medium high heat. Cook down onions for at least 5 minutes. Add tomatoes and cook down until onions are caramelized (around 15-20 minutes total).
Add mozzarella on your bread. Add onions and tomatoes. Add goat cheese and fresh cracked pepper. Place in oven and cook for 8 -10 minutes.
While bread is cooking in the oven, slice spinach and gently sauté over medium heat using the same pan you used for the onions. Cook until tender and set aside.
Sprinkle spinach on top of the bread and drizzle with glaze. Enjoy!
To make a homeade balsamic glaze:
Bring 2 cups balsamic vinegar and 1/2 cup brown sugar to a boil and reduce heat for twenty minutes.
2 thoughts on “Goat Cheese & Basalmic bread”
I did this for a dinner party starter – excellent because it can all be prepared in advance. The combination of the cheese with the sweet onions was delicious. I served it with walnut bread. The onions needed longer cooking, about 20 minutes, to make sure they were fully soft before adding good balsamic vinegar (a thick, sweet one, not cheap aci 00006000 dic stuff!) and honey. I needed only one egg for six portions, not two as the recipe states. Don’t panic if the cheeses ooze a little while cooking – mine did, but they emerged from the baking tray cleanly, and looked really good when served up.
I am so glad you enjoyed it. I think the honey is an excellent touch:))