Grilled Bread Topped with Arugula, Goat Cheese, Olives and Onions
Post date
Saturday, January 23, 2010 - 14:26
Source of Recipe
Bon Appétit | July 1999
Serves/Makes/Yields
12
Ingredients
9 ounces soft fresh goat cheese (such as Montrachet)
6 teaspoons grated orange peel
9 tablespoons olive oil
6 tablespoons orange juice
2 small red onions (about 1 pound), sliced into 1/4-inch-thick rounds
12 4 x 2 1/2 x 1/3-inch diagonal slices sourdough baguette
4 cups fresh arugula leaves, trimmed
3/4 cup Kalamata olives or other brine-cured black olives (about 5 ounces), pitted, halved
Preparation
- Mix cheese and 4 teaspoons peel in small bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
- Prepare barbecue (medium-high heat).
- Whisk 6 tablespoons oil, orange juice and 2 teaspoons orange peel in 13 x 9 x 2-inch glass dish.
- Season dressing with salt and pepper.
- Add onions; turn to coat. Using metal spatula, transfer onions to grill and cook until tender and golden, turning occasionally and keeping onions intact, about 10 minutes.
- Return onions to dressing in dish; turn to coat. Set aside.
- Brush remaining 3 tablespoons oil over bread.
- Grill until bread is golden, about 2 minutes per side.
- Spread cheese mixture over warm bread.
- Add arugula to dressing; toss to coat.
- Top cheese bread with arugula, onions and olives.
Type of Meal