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Categories:Viewed: 60 - Published at: 3 years ago
Ingredients
- 9 ounces soft fresh goat cheese (such as Montrachet)
- 6 teaspoons grated orange peel
- 9 tablespoons olive oil
- 6 tablespoons orange juice
- 2 small red onions (about 1 pound), sliced into 1/4-inch-thick rounds
- 12 4 x 2 1/2 x 1/3-inch diagonal slices sourdough baguette
- 4 cups fresh arugula leaves, trimmed
- 3/4 cup Kalamata olives or other brine-cured black olives (about 5 ounces), pitted, halved
Method
- Mix cheese and 4 teaspoons peel in small bowl.
- Season with salt and pepper.
- (Can be made 1 day ahead.
- Cover and chill.)
- Prepare barbecue (medium-high heat).
- Whisk 6 tablespoons oil, orange juice and 2 teaspoons orange peel in 13 x 9 x 2-inch glass dish.
- Season dressing with salt and pepper.
- Add onions; turn to coat.
- Using metal spatula, transfer onions to grill and cook until tender and golden, turning occasionally and keeping onions intact, about 10 minutes.
- Return onions to dressing in dish; turn to coat.
- Set aside.
- Brush remaining 3 tablespoons oil over bread.
- Grill until bread is golden, about 2 minutes per side.
- Spread cheese mixture over warm bread.
- Add arugula to dressing; toss to coat.
- Top cheese bread with arugula, onions and olives.
