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.