Savory Goat Cheese Toast

So I'll preface with a bit of a warning: you will need your favorite gluten free bread for this. Specifically I'd recommend a crusty white, or as crusty gluten free white bread can be without just being crusty. Also! Although the picture itself isn't super exciting, I promise the snack is. It's like the upper-crust version of pizza - bread, cheese and tomatoes - but in a way that doesn't make you feel like you ate greasy unhealthy food (still love you, pizza!) or like you can't have a real pizza later in the day.

I like this particular combination so much I've had it for breakfast a few times, although each of those times I find myself a little grossed out by tomatoes at breakfast - sorry England, I love your scrambled eggs but hate the mushroom/beans/tomato part of your breakfast staple. This is seriously the most filling and feels-like-a-treat lunch dinner or snack you can have while doing almost no work. You could even have it with a glass of white wine for dinner, or cut it into tiny pieces and serve as an app for a party with people you're trying to impress. Stop trying to impress them, by the way! You're way cooler.

 

Serves: 1 

Total time: 10 minutes

Ingredients

  • 2 pieces of your favorite gluten free white bread that will hold well under toasting
  • About 1 tablespoon goat cheese
  • 6-8 cherry tomatoes
  • 1 tablespoon EVOO
  • 1 tablespoon balsamic vinegar
  • 1 pinch salt 
  • 2 grinds black pepper

Instructions

  1. Toast gluten free bread until slightly brown, when it will hold other toppings while retaining crisp but not hard - you'll know the best setting for the bread you choose. Rinse, dry, and cut tomatoes in half lengthwise. 
  2. Set small pan to medium-low heat, then add tomatoes. The center of the tomatoes will try to stick to the bottom of the pan; make sure to move them around. These little guys will cook fast, keep shifting them then let sit for a few minutes before taking them off heat. Original recipes I've read want you to broil them, but this is so time consuming when you can warm them up with a little char in a pan within a few minutes.
  3. Spread goat cheese across toast, and top with tomatoes. Pour olive oil in a spoon then distribute evenly over toast and tomatoes, repeating with balsamic vinegar. Sprinkle with s&p and serve!

 

I've also tried to reduce the balsamic vinegar in a saucepan before using it here. Sure, it's sweeter, but it takes a lot of vinegar to reduce it down and shit does it smell! Super sour and harsh and will make you hate vinegar for months. Just don't bother and use un-fucked-with balsamic - your future Dwight will thank you. 

Toasted Goat Cheese Salad

After a long weekend of delicious heavy food (in my case, a whole lot of chip and dip and chocolatey desserts), I need a bit of a detox. I've never been one to just give up - or I guess some people would say just the opposite - and go full-healthy. I'm always going to need an extra few treats to eat normally most of the time, and if I don't have cheese at least once, usually twice a day, I feel like my body would just self-destruct. I think this salad is a healthy balance of salty warm cheese and light leafy greens, something that will make you feel a bit less bloated but also keep you from feeling like you're magically a better person. Food is not going to make you a better person.*

So pop on some Tuesday morning tunes and let's get going! It's snowy and dreary in New England right now so I'm putting on a sunny and warm song from a lady I only became a fan of after listening to. If it's not Tuesday morning, pick some new tunes these ones are no longer in vogue.

Total Time: 20 minutes

Serves: 1

Ingredients:

  • 1/4 log of goat cheese (or in the UK: "goat's cheese" *heart-eyes emoji*) cut with unflavored dental floss into wedges
  • 1 toasted piece of gluten free toast, crumbled in a food processor with 1 clove garlic, salt and pepper OR - and let's be real here - 3 tablespoons gluten free bread crumbs
  • 2 cups packed leafy greens or spinach
  • 1 tablespoon white vinegar (Modena!)
  • 2 tablespoons EVOO
  • Pinch eat salt, pepper and sugar

Instructions

  1. Pour your crumb of poison - and seriously unless you have magical amounts of free time and aren't hungry (who thinks of cooking before they're hungry though? Psychopaths) it's the gluten free breadcrumbs - into a bowl. Gently dip each cheese wheel into the breadcrumbs, pushing into the crumbs to coat evenly on all sides.
  2. If you didn't buy a premix of salad, why? Seriously. Go wash and dry your greens and feel embarrassed that you didn't just take the easy way out. The rest of us are waiting and pouring our mix into our bowl.
  3. Heat nonstick pan at medium heat, and pour in 1 tablespoon olive oil. Add cheese, turning to toast for about 1-2 minutes each side until it looks warm and ~melty~.
  4. Add cheese to salad and top with the rest of your vinegar, olive oil, salt pepper and sugar. Some people top the salad with each individual piece, some combine in a small bowl and pour over. I'm not going to tell you what to do, since honestly I do both depending on my mood. Today's mood votes the latter option, but I trust you.**


*Unless you share with me

**Unless you like skim milk more than 2%