Here is the latest in restaurant orders that I try and make from home: this is a warm Cana de cabra goat cheese salad… I had a version of it at a bar in Cape Cod last summer and it has been my go to order ever since. The cheese bakes right into the bread and then you top with balsamic glaze and lay over a salad 👌🏼
Here is how to make it:
Warm Cana de cabra goat cheese salad
Ingredients
- Cana de cabra goat cheese (look up this goat cheese, it’s Spanish and is so buttery and delicious)
- Sourdough bread
- Olive oil
- Balsamic glaze
- Arugula
- Picked shallots
- Red pepper flakes
- Sea salt and pepper
Instructions
- I like to toast my bread in a skillet for maximal crispiness so I toasted mine before I put it in the oven…you don't need to do that.. coat bread in olive oil and toast in a pan for about 2-3 min per side.
- Preheat oven to 375. Using the base of a shot glass or other small glass, press down the middle of your bread until it leaves enough space for your cheese slice to fit. Slice cheese and place inside bread.Coat lightly in olive oil. Season with salt and pepper and bake for about 5-6min or until cheese rind gets a little browned and melty.
- Remove and drizzle balsamic glaze. Serve over abed of arugula and add whatever salad add you would like. I kept it simple and just did pickled shallots and a little olive oil. Enjoy!
