Until I arrived in Spain, the only goat cheese I had consumed was the classic one, made like my grandmother's telemea. Here, however, I discovered an amazing cheese, a roll-type goat cheese, which I immediately fell in love with! This recipe perfectly combines the intense flavor of the cheese with the freshness of the vegetables and the sweetness of the dressing, creating a refined and savory salad.
To start, prepare the base of the salad. Take a slice of sandwich bread and, using a round mold of appropriate size, cut circles out of the bread. Toast these circles in an open oven or a toaster, being careful to avoid the pan on the stove, as it can give an unpleasant burnt taste to the bread. When the bread turns golden and crispy, it is ready to be used.
For the salad, I used a pre-packaged salad mix, but you can opt for any favorite combination. However, it is essential to include arugula and red onion, which add a contrast of flavor and texture. The cherry tomato can be replaced with a beefsteak tomato or a Raff tomato, both being meatier. If you don't have these varieties on hand, use any firmer tomato you have.
The peeled cucumber should be diced into small cubes, which you will add to a bowl along with the tomatoes, figs, and salad. Mix them with a delicious dressing. A classic option would be a vinaigrette made from vinegar, oil, a little mustard, salt, and pepper. I used a special dressing made from chopped dill, left to macerate in apple cider vinegar, emulsified with olive oil, powdered sugar, and salt, which adds extra freshness to the salad.
Meanwhile, preheat the oven to maximum. In a tray, place the slices of toasted bread and lay the slices of goat cheese, cut about 1.5 cm thick, on top. Sprinkle brown sugar or a drizzle of honey on top to create a sweet crust when cooking. Place the tray in the oven as close to the heat source as possible, but do not close the oven door! This step is crucial, as you risk the cheese melting quickly. Let the sugar or honey caramelize for about 5 minutes, until you notice a golden crust forming.
Carefully remove the tray from the oven and place the gratinated cheese slices on top of a generous portion of salad. Balsamic vinegar can be drizzled around the salad or added directly to the salad before adding the cheese. It is important to serve this gratinated goat cheese salad immediately to enjoy the crispy texture and intense flavors.
This recipe also has a downside if you want to prepare it for a lunch with friends: it must be served individually and immediately after placing the cheese, to keep all the flavors at their best. This combination of ingredients will surely bring a smile to the faces of your loved ones!
To start, prepare the base of the salad. Take a slice of sandwich bread and, using a round mold of appropriate size, cut circles out of the bread. Toast these circles in an open oven or a toaster, being careful to avoid the pan on the stove, as it can give an unpleasant burnt taste to the bread. When the bread turns golden and crispy, it is ready to be used.
For the salad, I used a pre-packaged salad mix, but you can opt for any favorite combination. However, it is essential to include arugula and red onion, which add a contrast of flavor and texture. The cherry tomato can be replaced with a beefsteak tomato or a Raff tomato, both being meatier. If you don't have these varieties on hand, use any firmer tomato you have.
The peeled cucumber should be diced into small cubes, which you will add to a bowl along with the tomatoes, figs, and salad. Mix them with a delicious dressing. A classic option would be a vinaigrette made from vinegar, oil, a little mustard, salt, and pepper. I used a special dressing made from chopped dill, left to macerate in apple cider vinegar, emulsified with olive oil, powdered sugar, and salt, which adds extra freshness to the salad.
Meanwhile, preheat the oven to maximum. In a tray, place the slices of toasted bread and lay the slices of goat cheese, cut about 1.5 cm thick, on top. Sprinkle brown sugar or a drizzle of honey on top to create a sweet crust when cooking. Place the tray in the oven as close to the heat source as possible, but do not close the oven door! This step is crucial, as you risk the cheese melting quickly. Let the sugar or honey caramelize for about 5 minutes, until you notice a golden crust forming.
Carefully remove the tray from the oven and place the gratinated cheese slices on top of a generous portion of salad. Balsamic vinegar can be drizzled around the salad or added directly to the salad before adding the cheese. It is important to serve this gratinated goat cheese salad immediately to enjoy the crispy texture and intense flavors.
This recipe also has a downside if you want to prepare it for a lunch with friends: it must be served individually and immediately after placing the cheese, to keep all the flavors at their best. This combination of ingredients will surely bring a smile to the faces of your loved ones!
Ingredients
- a slice of goat cheese roll/person - a slice of sliced bread/person - iceberg lettuce - arugula - spinach * - oak leaf lettuce - cucumber - cherry tomatoes * - red onion - figs - extra virgin olive oil - salad dressing - balsamic vinegar cream with figs - honey/brown sugar