why are goats so scary?

I tried feeding my hubby this earth-shattering goat cheese bruschetta without mentioning the scary-dairy phrase. But then he asked, I mentioned “goat cheese” and ended up eating his share.

Goat cheese is an acquired taste, and I only first tried it within the past few years. But now it’s impossible to remember a time before it tasted anything but surprisingly tart and creamy, distinctly delicious.

I have the Real Simple website on my recipe links over to the right—they really have a number of creative menu inspirations. I came across this alternative bruschetta, and loved the idea of enjoying it alongside a roasted asparagus linguine. If you haven’t combined asparagus, lemon, and goat cheese before, well, finish reading and get to it!

You know my affinity for roasting, especially when it comes to garlic. Roasted garlic sauce is delicious with a simple, delicate pasta. Just place an entire head of garlic—drizzled with olive oil and wrapped in a small packet of foil—on a baking sheet in a 400 (F) degree oven. After about 20-30 minutes, peak inside the foil for browning. Also, it helps to take a blunt knife or fork and press the side of the garlic—it should be very soft. Take it out at this point, and leave in the foil for about 10 minutes until it cools.

Once cool to the touch, slice off the top to expose the cloves. The flesh—which will be aromatic and golden brown—will squeeze out easily. Just combine with some olive oil, salt and pepper and mash around with a fork.

If you’re also roasting something else for your dinner (in may case, fresh asparagus and chopped onion), you could just place the foil-wrapped garlic on the sheet with your other roasted vegetables or meat.

The pasta is self-explanatory (combine linguine with roasted veggies and garlic oil, fresh cheese on top is delicious). Now onto the bruschetta!

Since there are just two of us in this wee apartment, slicing a baguette into dozens of slices would be a little much. I used a wheat artisan bread, and toasted large slices for the bruschetta. This vinaigrette begins the same as my favorite lemon-oil dressing.

A versatile dressing: lemon juice, honey, olive oil, salt, pepper, and shallots. Add some lemon zest for some extra fun—a bright addition to this pasta creation, too. Click over to my former salad post for amounts. this on its own is fantastic, so imagine how excited I was to discover a new flavor sensation with the simple addition of balsamic vinegar and fresh herbs.

Some chopped basil and parsley and–-wow. Drizzle over your toasted bread, crumble some goat cheese on top, and a last bit of vinaigrette over the cheese. A really surprising accompaniment to a spring supper.

If you think you have an aversion to goat cheese, please try this combination. Goat cheese is creamy and tangy, which is why it’s so enjoyable with lemon and balsamic. Just remember to taste everything as you go along, and season where it feels right. You can always add a little salt or pepper or lemon, but you can’t take away—the most important lesson I’ve learned in the kitchen so far!

goat cheese bruschetta with roasted garlic asparagus linguine

Please don’t fear the goats. They’re happy, hillside creatures who produce milk just like other mammals with whom we are oddly more comfortable. From this milk comes unique cheese that deserves a chance. Andrew gave this a few bites and decided it wasn’t for him. Maybe it’s not for you either. But I think if you allow yourself to enjoy creating something new in the kitchen, and stay open to flavors, you may find a new favorite on your hands. Or your plate.

find the original recipe here.


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Filed under lickety-quick, small bites

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