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.
The Deets:
I first discovered this cheese at a charming little restaurant in Cape Cod, and ever since that day, I haven’t been able to get it out of my mind. Its creamy texture and unique flavor left such a lasting impression that I knew I had to incorporate it into my own cooking. Meet my Warm Cana de Cabra goat cheese salad. I love cooking with this type of cheese and over time, I’ve created a handful of delicious recipes that highlight the cheese’s versatility and rich taste. Some of my favorites include:
- A decadent goat cheese sandwich with earthy truffle mushrooms, perfect for a gourmet lunch.
- A warm and melty Cana de Cabra goat cheese bake, ideal for gatherings or as an indulgent appetizer.
This Warm Cana de Cabra goat cheese salad is one of the simplest and most satisfying ways to enjoy this cheese. It’s so easy to make and absolutely delicious. Just grab a piece of your favorite sourdough bread, top it with this incredible cheese, and melt it to perfection. Add it on top of some fresh greens, and you’ve got the perfect light meal or snack that’s both comforting and elegant. Each dish showcases the cheese in its own special way, and I can’t wait to explore even more culinary creations with it!
Ingredients:
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
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!
