goat cheese

Maria Lichty

Skillet Vegetables on Cheese Toast

Skillet Vegetables on Cheese Toast-an open-faced grilled cheese sandwich that is topped with colorful vegetables! This simple recipe is perfect for any meal! 

Hello! It’s Maria from Two Peas and Their Pod.

If there is one thing that everyone knows about me, it’s that I love vegetables. I eat them for every meal, everyday. There are so many varieties and options with each new season and I just can’t ever get enough! Sometimes, however, it can be difficult to think of new ways to prepare my beloved veggies, which is why I was so excited about this Skillet Vegetables on Cheese Toast recipe from Better Homes and Garden. I mean, who doest love warm cheese on crusty bread?  As if that wasn’t good enough, top it with some tender sautéed vegetables and I am in heaven.

I am so excited to be back for another week working with Better Homes and Garden to share another delicious veggie recipe. This recipe for skillet vegetables on cheesy toast is satisfying enough to be a meal, an appetizer or to accompany a main dish. It’s a great recipe on its own, but I added two simple ingredients that I think make it even more delicious.

I may or may not have eaten this for three meals in a row. It was dinner on the first day that I made it, and then I woke up thinking about it so I had a piece for breakfast, and since there were a few pieces still looking at me by lunch time, I indulged myself! Its only because I ate every last piece of this veggie toast that I wasn’t able to have it for any subsequent meals.

I decided to add two ingredients to the vegetable sauté. I added ½ cup of canned quartered artichoke hearts that were packed in water and ¼ cup of sliced and jarred roasted red peppers also packed in water. Buying both ingredients already prepared makes them an easy addition. The artichokes have a very mild flavor and add a smooth and creamy texture to the dish and the roasted red peppers add the perfect amount of sweet and smoky flavor to the assortment of vegetables.

After I cooked the carrots, mushrooms, garlic and onion in hot olive oil for 2-3 minutes I added 2 tablespoons of water; covered the skillet and cooked the veggies for 4 minutes. Then I removed the lid and added the artichokes and peppers to the medley and cooked them for 1 more minute on medium low heat stirring frequently until all the vegetables were heated through. All I did to enjoy these vegetables was to follow the rest of the directions, finishing with topping each toast with my warm veggies and a sprinkle of fresh chopped basil.

There are a lot of delicious ways to prepare vegetables, why not try putting them on a piece of crusty cheesy toast. This recipe will take you as little time to throw together as it will to watch it disappear. It’s a meal that you will never want to end!

For the complete recipe, go here. It’s a great recipe for Meatless Monday!


Michael Wurm, Jr.

A Year of Pizza: Goat Cheese and Pepper

Well friends, I’m back with another pizza recipe for my Year of Pizza! I was looking for a lighter, spring-inspired pizza to try this time around. When I came across this recipe for Cheesy Red Pepper Pizza, I knew I had a winner. Of course, I couldn’t resist making a few minor tweaks to make it my own.

As with my last pizza, I decided to use homemade dough. In fact, I froze the other half of the dough that I made last time and used it for this recipe. It worked beautifully. Here is my pizza dough recipe in case you missed it.

Pizza Dough:

Ingredients:

3 1/2 to 4 cups bread flour
1 tablespoon sugar
1 package instant dry yeast
2 teaspoons kosher salt
1 1/2 cups warm water (about 110 degrees F)
2 tablespoons olive oil, plus 2 teaspoons

Place the flour, sugar, yeast, and salt in the bowl of a stand mixer with the dough hook attached and combine. Then, as the mixer is running, add the water and the two tablespoons of olive oil. Beat until the dough comes together in a ball. If the dough seems sticky, add a pinch more flour. If the dough is dry, add more water, a tablespoon at a time. Once the dough comes together, knead with the dough hook for about three minutes.

Grease a large bowl with the remaining two tablespoons olive oil, add in the dough and cover with plastic wrap. Place bowl in a warm area until the dough is doubled in size. This will take about an hour. Turn the dough onto a lightly floured surface and divide into two equal pieces. Use both pieces or wrap one in plastic wrap and freeze for a later day.

Once the dough was thawed, I got to work on the toppings. Again, I pulled inspiration from this recipe, but changed a few ingredients.

First, I kept the combination of tomato and red pepper. However, I switched out the mozzarella cheese for goat cheese. I love how goat cheese tastes when it’s warmed up. Plus, it screams “warmer weather” to me. I knew the flavor combination would be perfect.

I also substituted a cup of chopped spinach for the basil. Loading on a superfood makes me feel a little less guilty about eating pizza.

After a quick trip into my oven, this was the perfect springtime dinner. Paired with a glass of white wine, I could have eaten the entire thing myself. This is the reason I love pizza; you can play around with toppings and ingredients until it’s really something you love. You can’t go wrong.

You can find the original recipe here, and the simple changes I made are above. Please let me know in the comments if there’s a pizza you’d like to see me tackle next.

Happy Cooking,
Michael Wurm, Jr. – Inspired by Charm


Lauren Brennan

In-Season Eats: Goat Cheese Toasts

You’re probably wondering why the first picture you’re seeing is a grapefruit, huh? You clicked a link for Goat Cheese Toasts and you see grapefruit? What’s the deal?

Well, when I ventured out to right this In-Season Eats article this month, the first food that popped into my head was grapefruit because {1} I’m pregnant and crave grapefruit 24/7 {2} it’s in season –shocking I know–and {3} it is so amazingly sweet and delicious this time of year!

But instead of just eating it plain or throwing it into a dessert, I wanted to use this in a savory and different way than you’d expect. After a quick search on bhg.com, I found the perfect appetizer, snack or light lunch using grapefruit: Goat Cheese Toasts. It’s a creamy, cheesy, salty, sweet, spicy and juicy bite. Seriously delicious and completely out of the box!

To prep for this recipe, start by segmenting some grapefruit. How juicy and yummy do these look?

Once your grapefruit is ready to go, it’s just a matter of spreading and stacking. Start out with some slices of baguette and spread with goat cheese. Top with salami, some grapefruit and coarse ground black pepper. I love the color of the pepper on the grapefruit! So pretty!

Then drizzle the whole thing with a little honey and serve! Feel free to omit the honey, the salami or the pepper. Make these how you like them and enjoy!

Believe it or not, my 4 year old loved these and tried to hog them all to herself! Next time I make them, I’ll make sure she’s down for her nap.

Print this Goat Cheese Toasts recipe here.