Veggie & Chicken Goat Cheese Melt

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Last weekend at the farmer’s market just down the road from us, we stumbled upon a local goat’s milk cheesemaker.

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He had lots of samples which is always fantastic and I came away with two different types of goat cheese.

A spreadable garlic dill cheese and a goat mozzarella. We used the goat mozzarella on pizza a few days ago and it was delicious. Melted perfectly without being too moist. I think I even prefer it over buffalo mozzarella.

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I decided to use the garlic dill goat cheese and another cheese I found at our local grocery store for the melts. The garlic dill is incredibly flavorful. The dill really stands out and I love the balance of garlic and salt. The Beemster goat cheese tastes similar to a  light swiss cheese.  Alone, or together, they are fabulous.

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I sliced up an onion, pepper, a couple of mushrooms, chopped a clove of garlic, and sautéed them in olive oil.  When they were almost finished I added three chopped sun-dried tomatoes (in oil) and tossed them around until they melted nicely.

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Then I cut a piece of french bread in half and toasted it under the broiler.

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This is such an easy lunch.

I then spread the garlic dill cheese on the toasted bread, added a layer of sautéed veggies, then a few slices of left over chicken breast.

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Then, another layer of veggies, a drizzle of olive oil on each…

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and a generous amount of grated Beemster cheese.

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Popped it under a 500 degree broiler until the cheese started to bubble…

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Easy as that.

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Fabulous and full of flavor. I served mine with a side of spicy mustard.

Delicious!

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4 thoughts on “Veggie & Chicken Goat Cheese Melt

  1. Pingback: Product Review ~ Grain Free Cookie Dough & Pasta | gluten free zen

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