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For this tomato toast recipe, be sure to sprinkle the chives, sesame seeds, and flaky salt with abandon.
Ingredients
- 1 garlic clove, finely grated
- 4 ¾"-thick slices country-style bread, toasted
- 3 medium tomatoes, thinly sliced
- 2 Tbsp. finely chopped chives
- 2 tsp. toasted sesame seeds
- Freshly ground black pepper
- Aleppo-style pepper (for serving; optional)
- Extra-virgin olive oil (for drizzling)
Recipe Preparation
Mix garlic and mayonnaise in a small bowl. Squeeze about 1 tsp. juice from lemon half into bowl; season with kosher salt. Hang on to lemon.
Spread a generous layer of seasoned mayonnaise over toast; shingle a few tomato slices on top. Sprinkle with chives, sesame seeds, sea salt, black pepper, and Aleppo-style pepper. Finely grate some lemon zest from reserved lemon over and drizzle with some oil.
I'm Making a Lot of Tomato Toast Right Now
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Peak-season tomatoes don’t need much. Give me a box of Maldon, a jar of Hellmann’s, and a loaf of crusty bread, and I’m good through Labor Day.
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I will stand at my kitchen counter, slathering mayo on gently toasted country bread, and topping it with a couple thick slabs of plump heirloom tomatoes fresh from the farmers’ market. If I’m feeling fancy, I’ll chiffonade (see, fancy cooking term) some fresh basil and flutter that atop of the generously salted tomatoes.
I’ll do this, and then do it again, and then—in all likelihood if no one else is home—I’ll do it a third time. I mean, it’s kinda healthy, right?
But let’s say someone else is around. These next two weeks, I intend to aim a bit higher when on tomato toast duty.
First up, Andy Baraghani’s everything bagel–like approach to tomato toast (pictured above). Salt is good, but salt with with chives, sesame seeds, Aleppo pepper, and lemon zest is better. Andy’s refined take on what is still a dead-simple dish is a game changer. It is tomato toast for your loved ones.
Which is slightly different than tomato toast for company. When you’re looking to impress, you want toast topped with warmed butter tomatoes, ginger, soy sauce, and scallions. I mean, how good does that sound?
It’s a recipe that is at once chic and summery, the kind you can serve at a sit-down dinner this month, provided that party is on a screen porch and not in an over-air conditioned dining room.
As Amiel Stanek, who created the dish, says, 𠇊s much as I like a raw, fresh summer tomato, it gets a little oppressive. Warming them gently in butter brings out so much flavor, and makes them so supple and soft.”
There are countless things you can do with August tomatoes. But, really, you should never do too much. I like to think that these two tomato toast recipes are just enough.
- In a bowl add the tomato halves, garlic, salt, pepper, vinegar, oil and chives. Stir to combine and then set off to the side to marinate.
- In the bowl of your food processor, fitted with the blade attachment, add feta and whipped cream cheese. Process until smooth, stopping halfway to scrape down the sides.
- Toast slices or bread and rub with clove of garlic on one side. Smear with whipped feta and spoon marinated tomatoes over top and a little extra fresh ground pepper.
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Embrace the hype and pass the toast
My go-to sandwich when visiting an unfamiliar diner or lunch spot is usually a BLT. It’s hard to mess up bacon, lettuce, and tomato on bread — at least, not too badly. But a skilled cook, using the right ingredients, can transform the combination into something superb: salty bacon, crisp lettuce, sweet tomato, and a schmear of mayo all nestled within a couple of slices of perfectly toasted sourdough. The Cuisine Stupide BLT Index is not the sole measure of restaurant quality, but it’s a good initial yardstick.
Often what falls short is the tomato. The fruit that carries that name most months of the year, in most everyday eateries and supermarkets, may indeed be red and round but has all the succulence of unflavored gelatin. A true garden-grown tomato, heirloom or otherwise, is a different animal entirely, one that immediately elevates a BLT and everything else it touches. Including my lips.
So I was intrigued when Bon Appetit magazine made something called “tomato toast” the centerpiece of its August “Simple Issue.” And even more intrigued when tomato toast recipes and photos began spreading across Facebook and Instagram like a tomato plant that had outgrown its cage. In recent weeks, food bloggers have decided that tomato toast is, if not the best thing since sliced bread, certainly the most noteworthy since someone toasted that bread and put avocado on it. Huffington Post embraced the hype to the hilt last week, breathlessly declaring 2018 “The Summer of Tomato Toast.”
At the risk of adding to this viral contagion, Cuisine Stupide feels compelled to weigh in. Our conclusion: Tomato toast is awesome. And the one created by Bon Appetit‘s senior food writer, Andy Baraghani, beats any BLT and is certainly worthy of celebration.
True, tomato toast is nothing new. Three summers ago, Epicurious writer Rebekah Peppler beat Bon Appetit to the trend by offering 13 variations of tomato toast. In Spain, pan con tomate is a popular item at tapas bars and has been declared that country’s national breakfast. The French have their tomato tartine. And the Italians, who do tomatoes better than anyone, not only have their own iconic take on tomato toast (bruschetta) but a classic deconstructed version (panzanella).
What makes Baraghani’s recipe so remarkable is that, despite the fact that it calls for 12 separate ingredients, the tomato remains the star. The garlic mayonnaise is creamy and pungent but remains respectfully in the background the toppings — fresh chives, toasted sesame seeds, salt, pepper, and lemon zest — are delicious guests that don’t ruin the party. Biting into what’s basically an open-face sandwich, you get little pops of technicolor texture and flavor, all delivered on a slice of crunchy but tender toast, the original comfort food.
It doesn’t hurt that our garden has produced beautiful tomatoes in plentiful numbers this year — the Talent variety, developed here in Southern Oregon and perfectly suited to tomato toast.
Naturally, the tomato toast backlash is already beginning. Meghan Splawn, former culinary director for Alton Brown (and who now happens to live in Cuisine Stupide’s former hometown, Boise), took the Bon Appetit recipe to task in a Kitchn.com post this week, citing too many components, too many tools, too many techniques required. For example, Splawn rightly points out that one of the ingredients, Aleppo peppers, probably isn’t easily obtainable outside of New York City — a bit of culinary myopia that’s all too common among big-city chefs and cooking writers.
On the other hand, Baraghani says the Aleppos are optional when Chef Sin decided to try the recipe, she didn’t even look for them. We didn’t miss them, and she didn’t find the rest of the recipe particularly difficult or onerous. We loved this take on tomato toast so much, in fact, we had it again for dinner the next day. We might have it for breakfast tomorrow.
Unless we have avocado toast instead.
Tomato Toast with Chives and Sesame Seeds
1 garlic clove, finely grated
½ cup mayonnaise
Kosher salt
½ lemon
4 ¾”-thick slices country-style bread, toasted
3 medium tomatoes, thinly sliced
2 Tbsp. finely chopped chives
2 tsp. toasted sesame seeds
Flaky sea salt
Freshly ground black pepper
Aleppo-style pepper (for serving optional)
Extra-virgin olive oil (for drizzling)
Mix garlic and mayonnaise in a small bowl. Squeeze about 1 tsp. juice from lemon half into bowl season with kosher salt. Hang on to lemon.
Spread a generous layer of seasoned mayonnaise over toast shingle a few tomato slices on top. Sprinkle with chives, sesame seeds, sea salt, black pepper, and Aleppo-style pepper. Finely grate some lemon zest from reserved lemon over and drizzle with some oil.
A Short Toast
Turn pre-sliced mini cocktail bread into crostini for a crowd.
Related To:
Roasted Pepper-Goat Cheese
Mix 1/4 cup chopped roasted red peppers, 2 tablespoons chopped kalamata olives and 1 tablespoon each pine nuts, chopped parsley and olive oil season with salt and pepper. Rub 12 hot toasted slices cocktail bread with a halved garlic clove. Top with the red pepper mixture and 2 ounces crumbled goat cheese. Drizzle with olive oil and season with pepper.
Brie and Fig
Top 12 slices toasted sourdough cocktail bread with sliced fresh figs and sliced brie cheese. Drizzle with honey and sprinkle with coarsely ground mixed peppercorns.
Crispy Brussels Sprouts
Working in batches, fry the leaves from 8 ounces Brussels sprouts in 2 inches 360 degrees F vegetable oil until crisp, 30 seconds. Transfer to a rack season with salt. Mix one 5-ounce package garlic-herb cheese spread with 1 teaspoon lemon zest spread on 12 slices toasted sourdough cocktail bread. Top with the Brussels sprouts and pomegranate seeds.
Caviar Butter
Gently mash 1/2 stick softened butter with 1 ounce black caviar and 1 teaspoon vodka. Spread on 12 slices toasted pumpernickel cocktail bread. Finely chop 2 hard-boiled eggs and sprinkle on the bread top with chopped chives.
Miso Sweet Potato
Whisk 2 tablespoons white miso paste, 4 teaspoons honey and 3/4 teaspoon sesame oil. Microwave 2 sweet potatoes (pierced with a fork) 8 minutes let cool. Scoop out the flesh mash with 2 tablespoons butter and 1 tablespoon of the miso honey. Spread on 16 slices toasted cocktail bread. Top with the remaining miso honey broil until charred, 1 minute. Top with scallions, toasted sesame seeds and Sriracha.
Broccoli Rabe and Ricotta Salata
Heat 3 tablespoons olive oil and 2 crushed garlic cloves in a large skillet over medium-high heat. Stir in 8 ounces chopped blanched broccoli rabe and cook until softened season with salt. Stir in 1 tablespoon chopped pickled cherry peppers. Divide among 12 slices toasted sourdough cocktail bread. Top with grated ricotta salata and lemon zest.
Deviled Crab
Mix 1/2 pound lump crabmeat, 2 tablespoons mayonnaise, 1 tablespoon Dijon mustard, 2 teaspoons lemon juice and a pinch each of mustard powder, cayenne and salt. Spread on 12 slices toasted sourdough cocktail bread. Top with shredded white cheddar and broil until bubbling. Sprinkle with paprika and chopped parsley.
Thai Steak
Season one 10-ounce sirloin steak with salt and pepper. Cook in an oiled skillet over medium-high heat, 3 minutes per side. Let rest, then thinly slice. Whisk 3 tablespoons mayonnaise, 2 tablespoons red curry paste and 1 teaspoon each lime zest, lime juice and fish sauce spread on 12 slices toasted cocktail bread. Top with the steak, the remaining curry mayonnaise, cilantro and sliced red chiles.
Smoked Salmon BLT
Toss 2 cups cherry tomatoes with 1 tablespoon olive oil on a baking sheet season with salt and pepper. Broil until charred, about 10 minutes. Mash 1/2 avocado with 2 teaspoons lemon juice season with salt. Spread the avocado on 12 slices toasted cocktail bread. Top with lettuce, smoked salmon, the tomatoes and crumbled bacon.
Spiced Beets
Toss 2 diced cooked beets with 2 teaspoons each white wine vinegar and honey, 1 teaspoon za&rsquoatar spice mix, 1 tablespoon olive oil and a pinch of salt. Spread plain Greek yogurt or labneh (thicker strained yogurt) on 12 slices toasted pumpernickel cocktail bread. Top with the beet salad, chopped cilantro and a pinch of za&rsquoatar.
Pate with Mustard Butter
Mash 1/2 stick softened butter with 1 tablespoon whole-grain mustard and 1 teaspoon dijon mustard. Spread on 12 slices toasted sourdough cocktail bread. Top with sliced pate. Combine 2 tablespoons chopped parsley, 1 tablespoon each chopped cornichons, minced shallot and capers and 1 teaspoon each lemon juice and olive oil season with salt and pepper. Spoon over the pate.
Cheddar and Cranberry Chutney
Simmer 3/4 cup apple cider, 1 chopped peeled pear, 1/4 cup chopped dried cranberries, 2 tablespoons chopped crystallized ginger, 2 thyme sprigs and 2 tablespoons cider vinegar, 15 minutes. Season with salt and pepper let cool. Stir in 1/4 cup chopped walnuts and 2 tablespoons chopped parsley. Top 16 slices toasted cocktail bread with sliced cheddar. Bake at 350 degrees F until melted. Top with the chutney.
Creme Fraiche and Shrimp
Halve 4 ounces cooked shrimp lengthwise. Mix 2 tablespoons creme fraiche, the juice of 1/2 lemon and a pinch of salt. Spread 12 slices toasted rye cocktail bread with softened salted butter, then with the creme fraiche. Top with sliced Persian cucumbers, flaky sea salt and 1 shrimp half. Sprinkle with chopped chives and dill.
Artichoke, Arugula and Prosciutto
Cook one 9-ounce box frozen artichoke hearts in a saucepan with 1/2 cup salted water and 2 tablespoons each white wine and olive oil, 10 minutes. Let cool slightly, then transfer to a food processor. Puree with 4 ounces cream cheese and 1 tablespoon lemon juice. Spread on 18 to 24 slices toasted cocktail bread. Top with baby arugula and prosciutto. Drizzle with olive oil and season with pepper.
My favorite vegan bread to use to make toast is Food for Life sprouted Ezekial bread. I also love the flax version of the same brand. They are made with sprouted grains, the slices toast up perfectly after 3-4 minutes in the toaster oven, and you can store the loaf in the freezer until you're ready to eat it so you don't need to worry about it going bad since it doesn't contain any preservatives.
If you can't find this bread at your store, that's ok! All of the following brands are vegan too. However, always check the ingredient label first, because the products can change at any time.
- Arnold Oatnut Bread
- Alvarado Street Bakery Whole Wheat Bread (their onion bagels are delicious too!)
- BFree Gluten-Free Bread
- Bloomfield Farms Gluten-Free Bread
- Dave's Killer Good Seed Bread (their everything bagels are great too!)
- Silver Hills Bakery Bread
- One Degree Organic Foods Veganic Bread
- Manna Organics (Gluten-Free)
- Nature's Own Whole Grain Bread
- New Grains Bakery Whole Grain Bread
- Northern Bakehouse (Gluten-Free)
- Rudi's Organic Whole Wheat Bread
- Silver Hills Sprouted Bread & Bagels
- Simply Nature Seedtastic Bread
Tomato Toast with Chives and Sesame Seeds - Recipes
1/2 cup rolled oats
2 tablespoons white sesame seeds
1 tablespoon black sesame seeds
1 cup whole wheat flour
1 teaspoon salt
1/2 teaspoon freshly ground pepper
3/4 teaspoon baking powder
1/2 cup water
3 tablespoons olive oil
Spread the oats and sesame seeds on a baking sheet and toast in the oven for 8 minutes. Transfer the toasted oats and sesame seeds to the bowl of a food processor fitted with a metal blade. Add the flour, baking powder, salt, and pepper, and process until the oats are finely ground.
Line a baking sheet with parchment paper.
In a medium bowl, whisk together the water and oil. Mix it into the dry ingredients to form a dough. Use the water oil mixture little by little. Make sure the dough does not become too wet. Knead the dough thoroughly, then roll out the dough on a lightly floured surface into rectangular shape. It should be as flat as possible, about 1/8 inch. Cut the dough into stripes of about 1/4 to 1/2 inch width. Twist the strips several times before placing on the prepared baking sheet.
Bake at 175C for about 25 to 30 minutes. The bread sticks should not be soft, but crisp. They should be about to turn golden brown at this stage. Let cool completely. Serve as fresh as possible.
Here are some of our favorite ways to use CHEVOO! Feel free to change them up with your favorite flavors and let us know your new creations @CHEVOOlife!
Roasted CHEVOO Carrots
Oven roast whole carrots and beets in CHEVOO infused-oil. Add salt, pepper, fresh herbs, CHEVOO goat cheese and drizzle some additional oil for extra flavor to spruce up this side dish. Yum!
Roasted Peppers with Goat Cheese
Slice peppers in half, remove seeds, and brush with CHEVOO infused-oil. Grill open side down, flip, add CHEVOO goat cheese and grill to your liking. Enjoy this beautiful side dish, perfect for entertaining.
Goat Cheese & Roasted Pepper Bruschetta
Brush CHEVOO’s infused-oil on sliced artisan bread and grill in a frying pan. Then fry peppers in a generous amount of CHEVOO's infused-oil. Add fried peppers to toast and top with CHEVOO goat cheese to finish off this delicious appetizer. We love enjoying it as a special snack too.
Goat Cheese and Tomato Salad
Slice fresh tomatoes, crumble CHEVOO’s smoked salt goat cheese, add basil leaves, drizzle CHEVOO’s rosemary-infused oil and a splash of red wine vinegar to finish. Toss salad and enjoy as a delicious side dish, snack, or appetizer!
Cheesy CHEVOO Grilled Corn
Grill cobbs of sweet corn, smear on CHEVOO’s chili chèvre goat cheese, drizzle on CHEVOO’s lemon-infused oil, and sprinkle with parmesan. Serve and enjoy this as a gorgeous side dish or appetizer.
Goat Cheese Marinated T-Bone
Grill steaks to your liking and in the final moments add a cube or two of your favorite CHEVOO goat cheese flavor, melt to perfection and enjoy! A rich and flavorful favorite of ours for entertaining.
Goat Cheese Avocado Toast
Smash (or slice) avocado on toast and top with your favorite flavor of CHEVOO goat cheese, and drizzle with a bit of flavored oil. Our favorite Aussie-style breakfast!
CHEVOO Chicken Spinach Salad
Step 1: Lightly season chicken breasts with salt and pepper. Slice the lemon in half.
Step 2: In a medium skillet, heat 1-2 Tbsp. infused CHEVOO olive oil, and grill the chicken for about 6 minutes per side. Lay the lemon halves face down in the pan and grill until softened and browned.
Step 3: Slice the onion and avocado and dice the cucumber.
Step 4: Add spinach to a platter top with the vegetables, chicken, and CHEVOO marinated goat cheese. Squeeze the lemons and drizzle oil.
Serve as a delicious side salad while entertaining - or enjoy it all for yourself! Yum.
- 1 Jar CHEVOO Dill Pollen & Garlic
- 1 lb chicken breasts
- 1 Cucumber
- 1 Avocado
- 1 Bag Baby Spinach
- 1 Lemon
- 1/2 Red Onion
Grilled Peach and Radicchio Salad with Goat Cheese
Open the jar of CHEVOO and using a brush, dip it in the olive oil and then brush the peach and radicchio halves. Put them face side down on the grill, and grill until dark marks are made. Take off the grill and slice the peaches, and cut the radicchio into ribbons. Remove the goat cheese cubes from the CHEVOO jar and halve. In the jar, add about 2 tablespoons of balsamic vinegar to the remaining olive oil. Shake vigorously to make your vinaigrette. Combine all of the ingredients in a bowl and toss together with a few tablespoons of dressing. Serve and enjoy this colorful salad dish!
- 1 Jar CHEVOO Rosemary and Sea Salt
- 2 Tbsp balsamic vinegar
- 2 Handfuls arugula
- 1 Small head of radicchio
- 1 Peach
Peach & Prawn Salad with Goat Cheese
Toss prawns, garlic powder and sweet chili sauce in a bowl to coat, cover and refrigerate for 30 minutes. Bring a skillet with 2 tablespoons of olive oil from the CHEVOO jar to medium-high heat and sear the prawns for 2-3 minutes per side or until desired doneness.
Arrange sliced peaches, avocado and cress on a platter followed by cooled shrimp and CHEVOO goat cheese crumbles. Sprinkle with chives, drizzle olive oil and serve with lemon or lime wedges! Voila - the perfect summer goat cheese salad!
- 1 Jar Urfa Chili & Lemon marinated goat cheese
- 1 lb Peeled deveined prawns
- 1tsp Garlic powder
- 1/4 Cup sweet chili sauce
- 2 Large peaches
- 1 Medium avocado
- 4 Cups highland cress
- 2 Tbsp Chives
Easy Chickpea CHEVOO Mezza Bowls
Combine 1 cup cooked chickpeas, a handful of sliced tomatoes, 2 sliced Persian cucumbers, a bit of peeled zucchini, pickled onions, mint, thyme, and crushed pistachios. Divide the ingredients among two bowls, drizzle generously with CHEVOO's infused oil, top with CHEVOO goat cheese, and season to taste. Yum! We love this fresh take on one of our favorite salads.
Heirloom Tomato Salad with CHEVOO Goat Cheese
Arrange the tomatoes and CHEVOO goat cheese on a platter. Scatter with the herbs. Drizzle with the vinaigrette as needed. For the dressing: Combine all the ingredients in a bowl and whisk to combine. Adjust salt and pepper as needed. Enjoy this goat cheese salad as a refreshing snack or serve as a vibrant side dish while entertaining.
- 4 Ripe heirloom tomatoes
- 1 Cup cherry heirloom tomatoes
- 1 Cup of tiny baby tomatoes
- 1/2 Cup CHEVOO Dill Pollen and Garlic marinated goat cheese
- Small basil leaves
- Dill leaves
- Mint leaves
- 1 Lemon
- 1 Tablespoon champagne vinegar (or red wine vinegar)
- 2 Cloves garlic
- 1 Shallot
- 1/3 Cup olive oil
Roasted Fig & CHEVOO Goat Cheese Tarts
- Heat oven to 425F.
- Brush each square with CHEVOO’s Italian Black Truffle marinating oil and sprinkle with Parmesan.
- Top each square with onions and half a fig.
- Brush more oil over fig and onions, lightly season with salt and pepper and bake for 18 to 25 minutes or until golden brown.
- Remove from oven and allow tarts to cool, about 5 minutes.
- Top each tart with a generous amount of crumbled goat cheese, a small cluster of red currents (if using) and some sliced chives. Serve.
This is one of our favorite flavorful snacks that we can't get enough of!
- CHEVOO Italian Black Truffle marinated goat cheese
- red currents
- sliced chives
- 3 extra-large mission figs
- 1/4 Small red onion
- 2 oz Parmesan cheese
- 1 (9”x9”) sheet puff pastry
CHEVOO Goat Cheese Burger
Step 1. Using your hands, mold the patties so that they are slightly larger than the patty. Generously season each side with salt and pepper.
Step 2. In a large nonstick skillet, add about ½ tablespoon of canola oil on medium-high heat. Add your burger patties - for medium rare, cook on each side for approximately 4 minutes.
Step 3. While burgers are cooking, place arugula into a small mixing bowl and add in about 1-2 spoonful’s of the truffle olive oil from the CHEVOO jar. Season with salt and pepper and mix until well coated.
Step 4. Spread 2 cubes of the CHEVOO goat cheese on the top side of the bun.
Step 5. When patties are done, transfer to the bottom bun. Top with arugula and drizzle the hot honey over top. Top with the goat cheese spread top bun and enjoy right away!
Greek Cauliflower Rice Salad Bowls
Simply mix together the prepped ingredients in a large bowl. Garnish with a hefty dose of crumbled CHEVOO goat cheese, Red pepper flakes, extra cilantro or basil, and lemon slices. We love this as a side dish or refreshing appetizer!
- 1 jar CHEVOO marinated goat cheese (any flavor is amazing with this!)
- 2-3 tbsp of olive oil from CHEVOO marinated goat cheese
- 1 small to medium head cauliflower
- 1/2 teaspoon minced garlic
- 1 cup grape leaves
- 1/4 cup pumpkin seeds
- 1 cup tomatoes
- 1/4 cup cilantro - marinated green olives
- 1/2 lemon, juiced
Grilled Chicken and CHEVOO Salad
To make this salad, fill the plate with butter lettuce and top it with sliced, grilled chicken breasts in 1/2 inch slides. Add 1/4 of a red onion, kalamata olives, dried cranberries and CHEVOO truffled goat cheese. Add salt, pepper, a little lemon juice, and drizzle with olive oil and serve!
Creamy Pesto Pasta with CHEVOO
- Add pesto to a large, heat resistant bowl. Make spreadable by adding olive oil from CHEVOO goat cheese.
- Prepare a deep pan with boiling water. Salt. Cook pasta al dente.
- Using tongs, transfer pasta to bowl with pesto and toss to coat evenly. No need to strain first, the starch in the water will help make pesto more saucy. Add more pesto/CHEVOO olive oil as needed.
- Add CHEVOO goat cheese and basil (tear with hands, no fancy chopping necessary), toss so cheese melts and is uniformly distributed with pesto.
- Plate pasta, top with Parm and serve for a delicious dish.
Spring Bean Goat Cheese Crostini
In a medium bowl, toss the green and yellow bean mix and radishes with 6 tablespoons of vinaigrette, coating evenly. Spread each crostini with 1 teaspoon of the marinated goat cheese and top with a small pile of bean mix, dividing the bean mix evenly. Garnish each crostini with an equal amount of mint and 2 strips of preserved lemon. Sprinkle with sea salt, arrange on the plate and serve. A delicious goat cheese appetizer.
- 12 tp CHEVOO marinated goat cheese
- 1 tsp Dijon mustard
- 2 tsp White verjus
- 2 tsp Champagne vinegar
- 1 tsp Lemon juice
- 1 tsp Minced shallot
- 1 Tbsp Chopped chives
- 1 Tbsp Chopped flat-leaf parsley
- 1 Tbsp Chopped tarragon
- 1 Tbsp Chopped Mint
- 1/4 c Rice oil
- 1/4 lb Green beans
- 1/4 lb Yellow wax beans
- 4 Breakfast radishes
- 1/2 Preserved Lemon
- 1 Baguette
- 4 Chopped mint leaves
Prosciutto & Goat Cheese Dates
Open each date and carefully fill with about 1/2 tsp of goat cheese. Cut the slices of prosciutto into quarters. Wrap one piece of prosciutto around each date. Drizzle with balsamic reduction and sprinkle with fresh basil leaves. It's the perfect side dish or appetizer for entertaining!
- CHEVOO Smoked Salt + Rosemary Goat Cheese + Olive Oil
- 12 pitted noor dates
- 3 slices prosciutto
- 1 tsp balsamic reduction
- 8-10 basil leaves
Goat Cheese and Citrus Charcuterie Board
Brighten up your day – and your taste buds – with this citrus-inspired charcuterie board with CHEVOO goat cheese! Thanks for the inspiration @seecandycook!
- CHEVOO Urfa Chili & Lemon or Tupelo Honey & Lime
- Your choice of citrus, olives, and charcuterie!
Sweet and Fresh CHEVOO Cheeseboard
We're loving this beautiful cheeseboard! To balance the acidity of a bright, fresh sauv blanc wine that brings sweet citrus notes and light acidity, we pair it with CHEVOO goat cheese. The acidity cuts through the richness of the goat cheese and the light, clean flavors complement each other perfectly. Add lots of fresh and dried fruit to complement the light sweetness, and keep the crackers plain & simple to act as a vehicle for the cheese and/or palette cleanser between bites. Yum!
‘Cheese Is A Meal’ Cheeseboard
Cheeseboards for the family are always a hit, no matter what's going on. We love your 'Morale Booster Board' with CHEVOO Goat Cheese + Oil, @cheeseisameal! Dig in!
Cheeseboard Sharing Spread
We are looking forward to sharing many goat cheese boards like this one with friends in person soon! Cheers to this stunning creation by @theboardloon, featuring your favorite CHEVOO Goat Cheese + Oil flavor or creamy Goat Cheese Spread.
Let’s Graze Together Cheeseboard
Fridays always look better with goat cheese boards by @grazetogether. It’s the perfect plan for a night in, if you ask us. What's your favorite CHEVOO Goat Cheese flavor to round out your cheese board favorites?
Charcuterie, Crackers, Cheese
Let the simple, high quality ingredients sing. Snack on few of the key ingredients for an ideal afternoon: charcuterie, crackers, and CHEVOO Goat Cheese. What else do you need?!
CHEVOO Mixed Greens and Strawberry Spring Salad
Enjoy this refreshing mixed greens, herb, strawberry, and CHEVOO Dill Pollen & Garlic Goat Cheese + Olive Oil salad -- this one is straight from @graes_provisions' hydroponic garden in her backyard! It’s simply springtime in a bowl, through and through. Enjoy!
- CHEVOO Dill Pollen & Garlic Goat Cheese + Olive Oil
- Mixed Greens
- Strawberries
- Herbs of your choosing
Goat Cheese Grazing Platter
Dive into this packed-to-the-brim grazing platter – we promise you'll be dreaming of it later. Include any CHEVOO Goat Cheese flavor or creamy spread of your choice! Thanks for including us in this masterpiece, @zojograze! Check out her grazing platter inspiration here.
CHEVOO Prosciutto Wrapped Melon with Basil
Wow, @cookathomemom knows a thing or two about how to put together a cheeseboard that both tastes and looks delicious! We’re loving the addition of prosciutto and melon together with CHEVOO Goat Cheese + Oil.
Impress your guests with this simple and delicious appetizer! Prosciutto Wrapped Melon with Basil, served with a simple gluten free cheese board with CHEVOO, alongside some gluten free crackers and nuts. It’s perfect as an appetizer, side dish, or refreshing snack! Head over to her website for the recipe.
Almost too good to eat. almost!
CHEVOO Vegetable Platter
Create a fresh take on our regular CHEVOO cheeseboards -- here’s an, ‘Eat your Veggies!’ Salad Board, celebrating all the fresh and delicious summer veggies we love! Plus your favorite CHEVOO Goat Cheese + Oil flavor or Spread, of course. Love your delicious creation, @plattermeupcolorado!
- Little Gem
- Petite Carrot
- Baby Cauliflower
- Celery
- Sugar Snap Peas
- French Radish
- Belgian Endive
- Parmesan Crisp
- Peas Crisp
- Parmesan Toast
- Aged Gouda
- CHEVOO Goat Cheese + Oil
- Pickled Onion
- Green Olive
- Lemon Roses
Classic CHEVOO Cheeseboard
Warning: magnificent CHEVOO Goat Cheese cheeseboards may cause giant grins! Pair our delicious goat cheese with fresh fruit, spreads, and crunchy crackers for the ultimate sharing masterpiece. Thanks, @blossomvalleyboards!
CHEVOO Goat Cheese Stuffed Mini Peppers
Put a little pep in your step with these CHEVOO Roasted Sea Salt & Rosemary goat cheese stuffed mini peppers. Dash with a bit of red pepper flakes, or any seasoning of your choosing! The perfect midday snack, side dish, or appetizer.
Easy Goat Cheesy Black Truffle Khachapuri
This Easy Cheesy Black Truffle Khachapuri with CHEVOO Goat Cheese is what dreams are made of. So, let’s put on that apron and make them come true! Make the most amazing breakfast, brunch, lunch, or dinner meal that will leave you wishing you made five more (at least…). Love your delicious creation, @gcheung28! Head over to her blog for the recipe.
CHEVOO Cheese Board Tips & Tricks
Here are some cheese board tips to add a pinch of spice to your day-to-day and celebrate the little wins in style with @board_oh_!
Always start by placing your CHEVOO Urfa Chili & Lemon Goat Cheese + Olive Oil on different ends of your board for sharing or for smaller groups, use CHEVOO as the centerpiece.
- A variety of cured meats and salamis turns things up a notch. Here we used spicy Calabrese, Pepper Salami, Chorizo, and a Chianti salami.
- Add some color to that board with a mix of fruits and veggies, such as green and red grapes, apples, cucumbers, and colored cherry tomatoes.
- Nuts included are pistachios and Marcona almonds, but feel free to add what you like best!
- A few hearty items such as roasted red pepper hummus, olives and falafel will take your board to another level.
- For crunch elements, we used fig crackers and mini brioche bread, which creates a delicious pairing.
- We added an EXTRA pow to this platter by stuffing dates with CHEVOO Urfa Chili & Lemon Goat Cheese + Olive Oil! Remove the pit and stuff each date with a half a cube of CHEVOO.
Thanks to @darcygrafphoto for the gorgeous shot!
Strawberry Salad with CHEVOO
Bring on strawberry season! Try this refreshing salad, perfect for summer. Made with spinach and grilled chicken, topped with CHEVOO Italian Black Truffle Goat Cheese, strawberries, maple glazed walnuts, maple vinaigrette, balsamic glaze, and Everything But the Bagel seasoning. Dig in!
Thanks to @everything_but_the_bagel for this fresh dish!
Linguine Pomodoro with CHEVOO
Try out this simple, mouth-watering pasta dish for dinner topped with CHEVOO Italian Black Truffle Goat Cheese! Best enjoyed with family and friends. Created by the fantastic @eatwithmeusa!
- Linguini pasta
- 1 x 28 oz canned San Marzano tomatoes
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1/4 teaspoon sugar
- Pinch of salt and pepper
- CHEVOO Italian Black Truffle Goat Cheese
In a sauce pan over medium heat, add olive oil and minced garlic. Sauté for approximately 2-3 minutes. While garlic is being sautéed, pulse the canned tomatoes in a blender to form a purée. Add puréed tomatoes to the sauce pan. Add salt, pepper and sugar to the mixture and stir. Bring the sauce to a boil and then reduce the heat for about 12 minutes. Mix in the cooked linguini to the sauce. Plate and top with CHEVOO Black Truffle Goat Cheese.
CHEVOO Avocado Toast
Positive vibes and avocado toast for perfect summer mornings! Enjoy this fresh start to your day, or as a snack, thanks to @eats.and.the.city.
- CHEVOO Goat Cheese + Olive Oil
- Avocado
- English Muffins
- Chili Powder
- Salt
Mash avocado with chili powder and salt.
Toast the English Muffins
Add avocado smash to toast and then top with CHEVOO’s marinated Goat Cheese + Olive Oil.
CHEVOO Summer Salad
We love bright, beautiful summer salads. The more colorful, the better! Mix up your salad game using CHEVOO Goat Cheese + Olive Oil with fresh inspiration from @eats.and.the.city!
- CHEVOO Goat Cheese + Olive Oil
- 1 Cucumber
- 1 Carrot
- 1/2 a can of Hearts of Palm
- 1/2 a can of Beets
- 1/2 Red Pepper
- 1/2 Tomato
- 1/2 Avocado
Chop all veggies and add to bowl.
Add CHEVOO’s marinated Goat Cheese + Olive Oil.
Flavor with dressing of your choice.
*measurements vary depending on size of salad *
Apricot + CHEVOO Goat Cheese Galette
Enjoy this gorgeous combination of flavors on your new favorite galette: tart apricots, savory truffles, rich goat cheese, sweet honey, and peppery arugula. Perfect for any wonderfully warm evening with a glass of vino. Cheers! Thanks to @eggsandbuttah for the recipe!
Instructions:
Wash and cut all apricots in half, removing the pit. Place in a bowl to toss with lemon juice, sugar, thyme. Let sit for about 10-20 minutes to release natural juices. Add the flour and coat evenly if it’s very liquidy add 2tbs total.
In the meantime, roll your pie dough out, and place on a parchment paper lined baking sheet. Start in the center by adding an apricot face down and working around in a circle, leaving a 1.5in or so rim. Once you’ve added all the apricots (you may have extra you can add to the top if you want). Add the juices left at the bottom of the bowl into the top of the galette. This will help create that jammy goodness. Gently fold over the pie crust however you want. This is a galette not a fancy crimped pie.
Mix the half and half and the egg yolk and generously brush the crust that you’ve folded over. This will ensure a beautiful golden crust. You can season your crust with flakes of sea salt.
Place the assembled galette in the freezer for 20 minutes to firm back up. This helps with that flaky crust.
Preheat oven to 375 bake for 35-40 minutes, until golden brown and flaky. Times may vary so keep an eye if you know your oven runs very hot.
Remove and let cool, top with CHEVOO Goat Cheese + Olive Oil tossed arugula. Drizzle aromatic honey on top of the arugula. More sea salt to taste.
- CHEVOO Italian Black Truffle Goats cheese: 3-4 tbs broken up into pieces
- Homemade or your favorite frozen pie crust (12in round)
- 5-6 apricots halved or as many as you need to fill the pie crust
- 1/4 cup sugar
- 1.5tbs-2 AP flour (see note)
- Juice of 1 lemon
- 2-3 sprigs of fresh thyme
- 1/2 cup Arugula
- Olive oil to taste
- Flaked sea salt to taste
- 2tbs half and half
- 1 egg yolk
- Honey to taste
Roast Potatoes with CHEVOO
Did you know there are more than 4,000 varieties of native potatoes, mostly found in the Andes?! And all of them extra delicious when roasted and paired with CHEVOO Goat Cheese + Olive Oil. Thanks to @feyginfoto for this delectable dish!
INGREDIENTS:
½ cup chicken broth or water
½ cup olive oil
½ cup freshly squeezed lemon juice
1 tbsp kosher salt
3 lbs large Yukon Gold potatoes
1 tbsp dried oregano
2 oz of CHEVOO Dill Pollen & Garlic Goat Cheese + Olive Oil
Meat-Free Summer Cheeseboard
No meat - no problem! The amazing @theboardroompleasanton loaded up this meat-free board with fresh fruit, colorful accents, lots of delicious cheese and local produce, including some beautiful mulberries! CHEVOO Smoked Salt & Rosemary Goat Cheese + Olive Oil compliments it perfectly.
INGREDIENTS:
* Cypress Grovers Humboldt Fog
* Beehive Cheese Barely Buzzed
* Point Reyes Toma
* Point Reyes Baby Blue
* Marin French Brie
* Manchego
* CHEVOO Smoked Salt & Rosemary Goat Cheese + Olive Oil
* Hummus
* Tzatziki
* Dalmatia Fig Jam
* Blood Orange
* Grapes
* Strawberries
* Mulberries
* Peaches
* Cherries
* Radish
* Daikon radish
* Cucumber
* Yellow tomatoes
* Celery hearts with leaves
* Dried figs
* Garnish with fresh herbs
CHEVOO Goat Cheese Pastry Puffs
Thanks to @calicookinblondie26 for this scrumptious Goat Cheese and Brie Pastry Puff recipe! Made with caramelized onions, brown sugar, thyme, rosemary, and topped with black raspberry jam and CHEVOO Goat Cheese + Olive Oil and brie cheese. A tasty little treat!
Use a muffin tin and place one Crescent Roll in each place and mold it around. In a separate pan place a little butter and chopped onions. Let them cook for a few minutes then add some brown sugar. Let it cook for two minutes more to take on the flavor.
Then, place the caramelized onions in the muffin tins. Sprinkle some CHEVOO Goat Cheese + Olive Oil on top and Brie cheese on others – or combine them!
Bake them for about 15 minutes. After they come out of the oven, put a little blackberry jam on top with fresh rosemary.
CHEVOO Rainbow Veggie Sandwich
We LOVE this gorgeous creation by @grilledcheesesocial! We’ll be eating this beautiful veggie sandwich for many days to come. Made with carrot hummus, avocado, pickled beets, banana peppers, sweet hot pickled jalapeños, cucumber, tomato, and CHEVOO Zesty Citrus & Honey Spread on toasted sourdough. It's unbelievably good!
- 2 tbsp CHEVOO Zesty Citrus & Honey Spread
- 2 slices Sourdough
- 2 tbsp Carrot Sriracha Hummus
- 1/2 Avocado, thinly sliced and salted
- 8 Pickled Beet Slices
- 2 tbsp Banana Peppers
- 2 tbsp Sweet Hot Pickled Jalapeños
- 8 Cucumber Slices
- 4 Tomato Slices, salted
Toast sourdough and smear one piece with CHEVOO Zesty Citrus & Honey Spread and the other with the hummus.
Place the avocado on the hummus slathered bread then stack the beets, jalapeños, banana peppers, cucumbers and tomatoes.
Top with the CHEVOO Spread slice and wrap sandwich tightly with parchment paper.
Use a serrated knife to slice the sandwich in half. Eat immediately or refrigerate until ready.
CHEVOO Sun Dried Tomato Skewers
A fun and delicious appetizer for any occasion! Loving these refreshing bites that feel like a taste of summer. Thanks for sharing, @theboardloon!
- 1 Jar of CHEVOO Smoked Salt & Rosemary Goat Cheese + Olive Oil
- 1 Jar of Sun Dried Tomatoes in Oil
- 1 Packet of Basil
- 4 inch Bamboo Cocktail Picks
Put basil + 1/2 of one piece of CHEVOO Goat Cheese + a sun dried tomato on a skewer.
CHEVOO Corn Salad
This corn salad with CHEVOO Urfa Chili & Lemon Goat Cheese + Olive Oil will be hard to forget, that's for sure. A new favorite courtesy of our new friend @handwritten.recipes. Can't wait to make this a staple in our lives!
Cook cleaned and peeled corn on the cob in a pot of boiling water for 5 to 7 minutes. Bring out and cut through the corn lengthwise to get all the corn and leave the middle husk.
In a cast iron skillet, add 2 tbsp of vegetable oil, add sliced onions and char on high heat, add the corn and cherry tomatoes and quickly char everything together.
In a salad bowl, add the above charred vegetables, add some sliced cucumber, fresh mint and fresh cilantro leaves, add CHEVOO Urfa Chili & Lemon Olive Oil, top with salt, pepper, lemon and CHEVOO Urfa Chili and Lemon Goat Cheese. Enjoy!
Peach Goat Cheese Crostini
It’s time for a new, perfect summer recipe. This Peach Goat Cheese Crostini created by @cheers_and_chews is music to our taste buds. It can be tossed together on the fly, and will not disappoint! Enjoy!
- CHEVOO Goat Cheese + Olive Oil - 1 jar of Tupelo Honey & Lime
- Baguette - Sliced thin and toasted
- Peach - 1 whole peach chopped up
- Blueberries - 1/2 cup left whole
- Thyme - 1/2 tablespoon
- Sea Salt for seasoning
In a bowl, mix the peaches, blueberries, thyme, a pinch of salt and 2 tablespoons of the olive oil out of the jar of CHEVOO. Once your crostini is ready, spread half a cube of the goat cheese on each one, add a scoop of the peach mix on top and sprinkle with some flakey sea salt.
Rosemary Goat Cheese Stuffed Mushrooms
New Amazing Appetizer Alert! The talented @cheers_and_chews made Rosemary Goat Cheese Stuffed Mushrooms for happy hour, and there's no way you can eat just one! It's a savory and creamy combo made for a great bite.
- CHEVOO Goat Cheese and Olive Oil - 1 jar Smoked Salt & Rosemary
- Baby Bella Mushrooms - 8 Oz container
- Rosemary - 1 tsp minced
- Prosciutto - 1 slice
- Salt and Pepper for taste
Start by cleaning the mushrooms and removing the stems. Dice the stems and saute? in a pan with 1 tablespoon CHEVOO olive oil from the jar, the minced rosemary and salt and pepper. Once cooked down, mix that in a bowl with the 7 cubes of CHEVOO goat cheese from the jar. Once mixed, fill each mushroom with the CHEVOO goat cheese mixture. Bake the mushrooms in the oven at 400 degrees for 20 mins. Simultaneously, take your one piece of prosciutto and toast on the same pan with the mushrooms for about 10 mins. Remove then crumble when the mushrooms finish baking. Once the mushrooms are cooked, sprinkle with the prosciutto crumble.
Rosemary & Sesame Tomato Galette
Wake up your senses with @bee.the.love's incredible Rosemary & Sesame Tomato Galette, the perfect morning meal.
- 1/4 Cup CHEVOO Smoke Salt & Rosemary Marinated Goat Cheese
- 1/2 Cup Parmigiano Reggiano Cheese
- 1 Tablespoon Fresh Rosemary
- 1 1/2 Cup All Purpose Flour
- 1/2 Cup Cold European Butter, cut into slabs
- 1/2 Cup Ice Cold Water
- 2 Pints Local Tomatoes
- 1 Tablespoon Salt
- 1 Egg
- 1 Tablespoon Water
- 2 Tablespoons Sesame Seeds
Step 1: In a food processor, add the cheese and rosemary then blend until crumbled.
Step 2. Sprinkle in the flour and pulse until just combined.
Step 3. Next, add the butter and pulse until it resembles cornmeal.
Step 4. Pour the ice cold water then pulse until it just comes together.
Step 5. Transfer the mixture to a clean surface then pre-shape into a disk.
Step 6. Cover with plastic wrap and place in the fridge to chill for at least one hour.
Step 7. In the meantime, slice the tomatoes into 1/2″ thickness.
Step 8. Transfer to a bowl then coat with salt. (This will enhance the flavor and draw out the juices to avoid a soggy pastry).
Step 9. When the dough is ready, preheat the oven to 400 degrees F and roll out to 1/2″ thickness.
Step 10. Transfer to a cast iron skillet or a lined baking sheet then spread the CHEVOO Marinated Goat Cheese in the center of the dough.
Step 11. Use a towel to dry off excess moisture from the sliced tomatoes before transferring and filling the skillet. Afterwards, gently gold over the sides of the dough.
Step 12. Whist together the egg and water and brush over the crust, then sprinkle the sesame seeds over the brushed areas.
Step 13. Transfer to the oven and bake for 30-40 minutes or until golden brown. When ready, remove from the oven, share, and enjoy!
Roasted Beet Salad with CHEVOO Marinated Goat Cheese
The perfect end-of-Summer salad with rustic and tangy flavors. Thanks to @acookscanvas for crafting this refreshing salad!
- 4 oz. CHEVOO Dill Pollen & Garlic Marinated Goat Cheese
- 3 Red Beets
- 3 Golden Beents
- 2 Cups Watercress
- 2 Tablespoons Olive Oil
- 3 Tablespoons White Balsamic Vinegar
- 1 Tablespoon Honey
- 1 Large or 2 Small Garlic Cloves, Minced
- 1 Teaspoon Meyer Lemon Juice
- 1 Teaspoon Sea Salt
- 1 Teaspoon Cracked Black Pepper
To prepare the vinaigrette:
Combine olive oil, vinegar, honey, garlic, and lemon juice. Add salt and pepper to taste. When the beets and watercress are plated, drizzle vinaigrette on top. Serve immediately.
To roast the beets: 90 minutes or until tender. Remove from oven and unwrap, allowing beets to cool. Under running water, rub skins from beets, being careful to keep the red and gold beets separate to avoid staining. Slice beets into quarters or thinner if desired and arrange on plates, top with a handful of watercress and drizzle with vinaigrette, then add goat cheese just before serving. A dreamy pasta dish loaded with our favorite ingredients: Italian Black Truffle Marinated Goat Cheese and Pesto. @twobitches_inakitchen created this simple, yet delicious pasta recipe that you have to try! Step 1. Toss the walnuts, goat cheese, and fresh basil in a food processor and blend until smooth. Step 2. Drizzle the olive oil in last to offset any bitterness. *Use the marinated oil from the goat cheese jar for added flavor infusion! Step 3. Scrape down the side of the mixer until all ingredients are well mixed. Step 4. Spoon your homemade goat cheese pesto over pasta, zoodles, or use as a spread! Step 5. Serve this up with a Sauvignon Blanc or a Gruner Veltliner and enjoy! Bite-sized perfection are these goat cheese stuffed figs! @briemyboard crafted these mini delights by topping halved figs with CHEVOO Smoked Salt & Rosemary Marinated Goat Cheese, black pepper, honey, and a hint of thyme. November. Can anyone tell me what happened to August, September and October? It feels like the last four months just didn&rsquot happen. Gone in a flash. I hope everyone is looking forward to the holidays, festivities and family love that lie ahead as we get in gear for 2014. It is going to be a killer&hellip But before we get there, I would love to share a few more recipes with you before we say goodbye to the whirlwind that was 2013. This recipe is a perfect midweek dinner feast, with great flavours and textures. It consists of mini beef meatballs, cooked in an onion and tomato sauce served with crispy toasted Panini slices. This is the type of food I will just live off. I love a crispy slice of bread, ciabatta or Panini &ndash and I am always looking out for bruschetta on the menu of Italian restaurants. And of course, in this case &ndash it is all about the sauce and the crunch of the bread as you bite into all that goodness. The sauce is absolutely divine as a leftover pasta sauce for the next evening&rsquos dinner. You can also serve your Mini Meatballs in Tomato Sauce with decadent roasted garlic mash or rice. The world is your oyster! Enjoy! Have you heard? Fancy toast is the latest artisanal food craze. But instead of shelling out $4 for a slice of toast at the hip coffeehouse du jour, make your own. Try these 10 delicious ideas to transform the ultimate blank bread canvas into a ridiculously tasty meal. Protein-packed pumpkin seeds and smoky paprika team up with avocado for a flavorful, satisfying snack. 1 slice whole wheat toast MASH the avocado and spread on toast. Top with pumpkin seeds, followed by paprika and sea salt. Eat warm. NUTRITION (per serving) 268 cal, 9 g pro, 20 g carb, 8 g fiber, 2 g sugars, 18.5 g fat, 3 g sat fat, 352 mg sodium Creamy tahini&rsquos pleasant bitterness clearly calls for a drizzle of sweet honey. Black sesame seeds add a pop of color, but white ones taste just as good. 1 slice whole wheat toast SPREAD tahini on toast drizzle honey on top. Sprinkle on sesame seeds and sea salt. Eat warm. NUTRITION (per serving) 282 cal, 9 g pro, 24 g carb, 4 g fiber, 7 g sugars, 18 g fat, 2.5 g sat fat, 319 mg sodium Greek yogurt stands in for the usual mayo, giving this take on egg salad an extra punch of protein. Chopped gherkins and lemon juice add a pleasant zing. 1 slice whole wheat toast MASH egg with fork. Stir in yogurt, gherkins, lemon juice, and salt. Spread mixture on toast. Eat warm. NUTRITION (per serving) 168 cal, 12 g pro, 14 g carb, 0 g fiber, 3 g sugars, 7 g fat, 2 g sat fat, 458 mg sodium The creamy cheese isn&rsquot just for lasagna or stuffed shells. Make the most of ricotta&rsquos natural sweetness by matching it with apricot jam and crunchy bits of spicy crystallized ginger. 1 slice whole wheat toast SPREAD ricotta on toast, followed by apricot jam. Top with crystallized ginger. Eat warm. NUTRITION (per serving) 203 cal, 11 g pro, 28 g carb, 2 g fiber, 9 g sugars, 6 g fat, 3.5 g sat fat, 196 mg sodium Peanut butter and banana toast is good, but also sort of ho-hum. Almond butter and pear take your fruit and nut butter combo up a sophisticated notch. Salted almond butter is key here, making the pear taste even sweeter. 1 slice whole wheat toast SPREAD almond butter on toast. Top with pear slices and dust with cinnamon. Eat warm. NUTRITION (per serving) 166 cal, 11 g pro, 31 g carb, 8 g fiber, 12 g sugars, 18.5 g fat, 2.5 g sat fat, 184 mg sodium Oyster mushrooms have a savory, meaty texture that&rsquos super satisfying. If you can&rsquot find them, feel free to sub sliced cremini or shiitake mushrooms instead. 1 slice whole wheat toast SAUTE mushrooms, garlic, and thyme in olive oil in a skillet over medium heat, until softened and beginning to brown, about 5 minutes. Spoon mixture over toast and top with Parmesan. Eat warm. NUTRITION (per serving) 219 cal, 10 g pro, 18 g carb, 3 g fiber, 3 g sugars, 13 g fat, 3 g sat fat, 272 mg sodium This hearty serving of veggies, protein, and fat make this toast a meal in itself. 1 slice whole wheat toast SPREAD hummus on toast. In a small bowl, toss carrots with olive oil, lemon juice, and salt pile carrots on top of hummus. Top with green olives. Eat warm. NUTRITION (per serving) 257 cal, 9 g pro, 27 g carb, 7 g fiber, 5 g sugars, 14 g fat, 1.5 g sat fat, 715 mg sodium When you&rsquore craving pancakes but don&rsquot have the time, turn to this sweet, nutty toast. The pecans, syrup, and banana make it taste like you&rsquore digging into a stack of warm, fruity flapjacks. 1 slice whole wheat toast SPREAD yogurt on toast. Top with a layer of sliced bananas, followed by the pecans. Drizzle with the maple syrup. Eat warm. NUTRITION (per serving) 224 cal, 10 g pro, 33 g carb, 4 g fiber, 16 g sugars, 7 g fat, 1.5 g sat fat, 132 mg sodium Sweet tomato and salty bacon make for a scrumptious weekend brunch toast. Serve on its own or with a side of scrambled eggs. 1 slice whole wheat toast SPREAD mayonnaise on toast. Top with tomato slices, followed by the bacon. Garnish with chives or basil. Serve warm. NUTRITION (per serving) 200 cal, 10 g pro, 14 g carb, 3 g fiber, 3 g sugars, 11.5 g fat, 3 g sat fat, 415 mg sodium More from Prevention: 17 Tomato Recipes You'll Love Sweet and savory fans, this one&rsquos for you. Pair this gooey toast with crunchy dill pickles for a lighter take on a traditional Ploughman&rsquos lunch. 1 slice whole wheat bread (untoasted) SPREAD mango chutney on untoasted bread. Top with sliced apple, followed by the cheese. Toast or broil until bread is crisp and cheese is melted and bubbly, 4 to 5 minutes. Eat warm. NUTRITION (per serving) 207 cal, 11 g pro, 34 g carb, 3 g fiber, 19 g sugars, 3 g fat, 1.5 g sat fat, 391 mg sodium
Preheat oven to 375’F. Scrub the beets and pat dry. Wrap individually in foil and bake forCHEVOO Italian Black Truffle & Pesto Pasta
CHEVOO Goat Cheese Stuffed Figs
Mini Meatballs in Tomato Sauce
10 Tasty Ways To Top Your Toast
½ lg ripe avocado
2 Tbsp roasted, salted pumpkin seeds
Dash smoked paprika
Dash sea salt
2 Tbsp tahini (sesame seed paste)
1 tsp honey
1 tsp black sesame seeds
Dash sea salt
1 lg hardboiled egg, peeled
2 Tbsp low-fat Greek yogurt
1 Tbsp chopped gherkins
1 tsp lemon juice
Dash sea salt
¼ c part-skin ricotta cheese
2 tsp apricot jam
1 tsp chopped crystallized ginger
2 Tbsp salted almond butter
½ pear, thinly sliced
Dash ground cinnamon
1 c chopped oyster mushrooms
1 clove garlic, minced
1 tsp chopped fresh thyme
2 tsp olive oil
2 Tbsp grated Parmesan cheese
¼ c hummus
1 med carrot, grated
1 tsp olive oil
½ tsp lemon juice
Dash sea salt
3 green olives, pitted and slices
¼ c low-fat Greek yogurt
½ sliced banana
1 Tbsp chopped toasted pecans
1 tsp maple syrup
1 tsp mayonnaise
½ tomato, thinly sliced
2 slices cooked bacon
Chopped chives or basil
1 Tbsp mango chutney
½ green apple, sliced
1 oz Cheddar cheese, grated or sliced
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