Caña de Cabra is a soft, creamy Spanish goat cheese. Not only is it buttery and delicious, but it is the perfect shape for baking into breads, topping on salads, crostinis, you name it. In this warm goat cheese salad, the cheese is baked right into the bread making it easy make and the ideal salad topper.
I first had this cheese at a restaurant in Cape Cod and I have been dreaming of it ever since. I have since made a few other recipes with this cheese, including:
Goat cheese sandwich with truffle mushrooms
Cana de cabra goat cheese bake
Cana de cabra goat cheese: This cheese is buttery, mild and creamy– truly one of my favorite cheeses. It can be a little hard to get, but Whole Foods
Here is how to make it:
Warm Cana de cabra goat cheese salad
- 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
- Picked shallots
- Red pepper flakes
- Sea salt and pepper
- 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!