Tag Archives: goat cheese

“Caprese” Sandwich with Goat Cheese

Goat Cheese Caprese

Goat Cheese Caprese

First off, let me apologize for the significant reduction in the frequency of posting on this blog. We began a new business venture last year and that has taken up a lot of my bandwidth. I will continue posting here but the frequency will be 1-2 posts a month.

This recipe was born really out of the desire to use up ingredients that were in the fridge. As you know, we are big fans of pizza in our house and lately we have switched to using grape/cherry tomatoes for Margherita Pizza since you can then get bite sized tomato pieces everytime you eat a slice. Plus, the flavor is actually pretty good. The idea came from, believe it or not, a railway station pizza from “Alice” in Florence (that was probably the best pizza I had in Italy). Anyway, after the last pizza session, there were a lot of tomatoes left over, as was a significant amount of goat cheese from the Kale Cranberry Salad (recipe here) and some french bread.

NOTE: Before I get the purists riled up, let me state this is not a Caprese sandwich. A true Caprese uses Mozzarella, Tomatoes and Basil. However, it definitely is a close cousin to it.

Anyway, back to the story – when life gives you cheese, tomatoes and bread – you make sandwiches. Which is exactly what I did. I made a little salad using Grape Tomatoes and then using Goat Cheese, made a sandwich. The result was pretty good and well worth a try. The salad was simple – Grape Tomatoes (sliced in thirds), Extra Virgin Olive Oil, shredded Basil leaves and some salt and pepper. The bread was a French Baguette and the cheese was Chevre.

Give it a try. I think you will like it.


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A surprisingly easy Italian feast

Arugula Salad with Candied Walnuts and Balsamic Vinaigrette

Arugula Salad with Candied Walnuts and Balsamic Vinaigrette & Garlic Rosemary Foccacia

Last Sunday we decided quite at that last minute that we will eat at home and didn’t want to go out. My wife makes a mean Risotto and our younger daughter had been craving it. I, on the other hand, had recently acquired a baking steel (check out the website here) that I was itching to use. Plus, Greenling had just delivered a batch of fresh Arugula. Since the stars seemed to align, we agreed to make a meal with

Mushroom Risotto (recipe here)

Arugula Salad with Tomato, Pear, Candied Walnuts, Goat Cheese and Balsamic Vinaigrette (recipe below)

Garlic-Rosemary Foccacia – surprising easy to make, though I burned it this time with my new equipment (recipe below)

INGREDIENTS – for the Arugula Salad – approximate

Arugula – washed

Tomato – small cherry tomatoes are best – halved

Pear – cut into bite sized pieces

Candied Walnuts – a handful. Really easy to do at home or you can buy them in the store. I will post a video on how to do it at some point.

Goat Cheese

Balsamic Vinaigrette – 1 portion balsamic vinegar and three portions Extra Virgin Olive Oil – shake vigorously in a bottle to emusify


1. Toss everything except the vinaigrette together.

2. Add vinaigrette to taste.

3. Enjoy.

INGREDIENTS for Foccacia – below is a very approximate recipe. I will post something more detailed later.

2 cups bread flour – you need this because of the high gluten content

1/2 tsp active dry yeast

1/2 tsp sugar

1/4 tsp salt

Some water

Some Olive Oil

3-4 garlic cloves – minced

Some rosemary chopped

Sea salt


1. Warm some water in a bowl and mix in the sugar and yeast.

2. Wait for the yeast to bubble.

3. Mix in the flour and make dough. Add some garlic and olive oil.

4. Really work the dough.

5. Cover with a cling wrap for an hour or two till it rises.

6. Stretch it out in a rectangle.

7. Brush some Olive Oil on top. Sprinkle sea salt and rosemary.

8. Bake on a preheated Baking Steel or Stone for a short time (you’ll have to monitor it to make sure it doesn’t burn) – 4-7 mins.

9. Take it out and enjoy.

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