I’m not a cheese person. Don’t get me wrong, I love cheese. Cheese just doesn’t love me. Or any dairy for that matter. But, every once in awhile, I sneak in a little bit. Some of it’s just too good to pass up.
Luckily the ones that are a little gentler on my body are the ones that are hard to resist. Plus, you don’t need much to notice the impact it has on a dish…gorgonzola, feta, goat cheese…
It’s the goat cheese that draws me in every time. It’s just.so.good.
I had a little left over from making my jalapeno peach goat cheese crostini, and I couldn’t let it go to waste. It sat there in the fridge taunting me for a few days, until finally I caved.
{The Goat Lady is a local lady who makes all kinds of different goat cheeses and sells them at the farmer’s market. Soo good.}
Although I was tempted to lick it right out of the tub, I resisted and went a slightly more mature route.
Grilled Zucchini Goat Cheese Sandwiches
1 zucchini
3 Tbsp balsamic vinegar
1 Tbsp olive oil
2-4 oz spreadable goat cheese
4 leaves fresh basil
handful baby spinach leaves
salt & pepper
crusty loaf of bread
Cut the zucchini lengthwise into long, thin slices. Put zucchini slices in plastic bag with balsamic vinegar and olive oil. Shake to coat zucchini; let sit for a few minutes. {Longer if you have time.}
When ready to cook, place zucchini on a hot grill pan or griddle. Sprinkle with salt and pepper. Cook zucchini until both sides brown.
Slice bread in half lengthwise and toast for a few minutes until the edges cut crusty.
Spread bread liberally with goat cheese.
Top with grilled zucchini slices, spinach, and fresh basil leaves.
Green goodness sandwich.
{Oh of course I lost the picture of the finished sandwich…I’m sure you get the idea.}
Now tell me that’s not hard to resist.
9 Comments