Archive for the ‘Cheese’ Category

Fresh from the Farm

May 19, 2013

During a recent visit to my favorite place, I stopped by the Valley Shepherd Creamery to try some cheese and drool over the yummy goodness they stock. A hand-written sign in their cheese display case caught my eye: fresh goat cheese. My taste for chèvre was ruined in France where cheese is not pasteurized and therefore tastes rich beyond belief. By contrast, much of the cheese here just tastes bland and boring and sad.

When I see cheese that is "raw" or fresh or otherwise not normally bland American cheese, I get excited. When I asked Valley Shepherd Creamery what made the goat cheese with the handwritten sign "fresh", the response made the cheese impossible to resist: it was milked just 4 days ago!

Goat Cheese Tomato Sandwich

a bruscetta style sandwich made with goat cheese, tomato, and crispy kale

The pressure was on though: what to do with the tasty, fresh, lovely hunk of goat cheese? Besides the obvious answer of eating it all straight away. Nearly any combination of food would taste well from dates to figs to melon to grapes… After stopping at my favorite stand in my favorite place and getting some gorgeous tomatoes, this snack just came together naturally.

Goat Cheese Tomato Sandwich

created on-the-fly by Sarah Johnson

Note: measurements are not included and are entirely up to your discretion and tastes.

  • fresh goat cheese
  • tomato
  • kale
  • 1-2T olive oil
  • 1-2T balsamic vinegar
  • toast
  1. Chop kale into bite-size pieces and toss with olive oil.
  2. Spread the kale on a baking sheet, avoiding as much overlap as possible.
  3. Bake at 400F for about 5 minutes, until the kale becomes crispy.
  4. Slice the tomato into wedges.
  5. Slice the cheese into small rectangles.
  6. Layer as follows: toast, cheese, tomato, kale.
  7. Top with a drizzle of balsamic vinegar.

Notes and Variations

I had enough goat cheese to try this a few different ways with toast, without toast, with basil instead of kale, with microgreens, and all of them were good. This is a recipe that cannot go wrong unless your ingredients go bad. I ate it as a sandwich, like bruscetta, but it can be served in pieces as large or small as you like. Have fun with it!

Goat Cheese Tomato and Greens

a bruscetta style sandwich made with fresh goat cheese, microgreens, and tomatoes on toast