Last weekend at the farmer’s market just down the road from us, we stumbled upon a local goat’s milk cheesemaker.
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.
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.
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.
Then I cut a piece of french bread in half and toasted it under the broiler.
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.
Then, another layer of veggies, a drizzle of olive oil on each…
and a generous amount of grated Beemster cheese.
Popped it under a 500 degree broiler until the cheese started to bubble…
Easy as that.
Fabulous and full of flavor. I served mine with a side of spicy mustard.
Looks scrumptious April! I presume that was your homemade French bread. Thank you for sharing another delicious idea.
Yes it was! We had the last half of the loaf yesterday made into garlic bread and toasted under the broiler. Not bad. 🙂
This really does look good, April! The again, anything with 3 melted cheeses had got to be good. 🙂
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