Lemon Rosemary Goat Cheese Crostini with Aged Balsamic Drizzle

This crostini is beyond delicious!  If you like goat cheese, you are going to want to try this!  Not only does it taste good, but it is super easy to make. 

When planning this for a party, you can slice the bread in advance and store in a zip top container to keep fresh.  You will also want to make the balsamic drizzle ahead of time.  This can easily be stored in a squeeze bottle in your refrigerator.  Just before you are ready to serve, spread the cheese on the bread slices, broil, then drizzle with the balsamic.  These can easily be served warm or at room temperature - perfect for a party!

Lemon Rosemary Goat Cheese Crostini with Aged Balsamic Drizzle
Serves 6-8 as appetizer 

11 oz. log of goat cheese
2-3 sprigs fresh rosemary
Salt
1 tablespoon whole black peppercorns
Peel of 1 lemon
1 cup Extra Virgin Olive Oil
¾ cup Aged Balsamic Vinegar
1/3 cup brown sugar
Baguette, sliced

Place the log of goat cheese in a narrow pan...a loaf pan is perfect for this.  Add rosemary, salt, black peppercorns, and lemon peel.  Pour olive oil over goat cheese.  Cover and refrigerate overnight, periodically spooning more olive oil over the goat cheese.  You can also break up the goat cheese into large pieces so that more of it can marinate in the olive oil.  Note that the goat cheese will not absorb all of the oil. 

To make the balsamic drizzle, in a small saucepan over medium heat, add aged balsamic vinegar and brown sugar, stir to combine.  Watch the pan constantly and stir frequently until the vinegar reduces by about half.  This will take 15-20 minutes.  Once reduced, let cool and pour into squeeze bottle. 

Just before serving, preheat oven to broil.  To each slice of baguette, spread a generous amount of goat cheese and place on a baking sheet. Spoon a small amount of the marinated olive oil to each slice.  As you start to spread the cheese, it will start to break apart in the marinating dish.  Goat cheese can be very crumbly!    It's OK - just keep scooping it up, along with the oil, with your spreader. 

Broil until cheese is bubbly and toasts are golden, about 5-7 minutes.  

Remove from oven and let cool slightly.  Using squeeze bottle (or spoon) to drizzle balsamic glaze over each baguette slice.  Serve.  Store any remaining balsamic glaze in refrigerator.

Purple Cauliflower Salad with a Lemon-Mustard Vinaigrette

I am not a huge fan of cauliflower - but I purchased a head of  purple cauliflower and thought it might taste better.  I know, strange theory.  Isn't it cool looking though?

It actually did turn out quite tasty!  After steaming it, I made it into a salad with a lemon-mustard vinaigrette.  It was delicious!  Cauliflower is super healthy - are you eating enough?

Purple Cauliflower Salad with a Lemon-Mustard Vinaigrette
Serves 2

1 head purple cauliflower, chopped into bite sized pieces
3 tablespoons course ground Dijon mustard
4 tablespoons lemon juice
4 tablespoons white wine vinegar
1 garlic clove, minced
Salt, pepper
2/3 cup olive oil
crumbled goat cheese
sliced Kalamata olives
6 Romaine lettuce leaves

Steam your cauliflower until just fork tender.  I used a pan steamer - but this can also be done in the microwave. 

In a small bowl add the Dijon, lemon juice, vinegar, minced garlic, salt, and pepper.  Whisk until mixed well.  Slowly start to add the olive oil, whisking constantly.  You don't want the dressing to "break" - meaning, you want the vinegar and oil to mix together.  About half way through adding the oil, to a quick taste test - add more of anything! 

Place 3 lettuce leaves to each plate.  Add the drained broccoli on top of the lettuce leaves.  Top with goat cheese and olives.  Drizzle with the vinaigrette.  You may not need all of the dressing - just save the rest for your next salad!

Grilled Eggplant Stacks With Goat Cheese and Balsamic Vinegar Reduction

Here's another one on the healthy side for you.  This is a very versatile dish.  You could add any other vegetable to the "stacks" to suit your palate. Sliced onions, sliced portabellas, sliced tomatoes.  I happened to have a red bell pepper and a zucchini in my fridge, so went with those two.  Instead of the goat cheese, you could also use crumbled feta or layers of sliced, fresh mozzarella. 

This can easily serve 2, I made my stack a little high (I was really hungry!) and have leftovers for tomorrow.  Are you wondering how you are going to eat this?   Like a child in front of a tall tower of blocks, you knock it down!  Then swirl it around in all of the yummy olive oil, goat cheese, and balsamic reduction - delicious.

Grilled Eggplant Stacks with Goat Cheese and Balsamic Vinegar Reduction
Serves 2

1 small to medium eggplant
1 red bell pepper
1 zucchini
Crumbled Provençal  goat cheese (plain can be used too)
Olive oil
Minced garlic
2/3 cup balsamic vinegar
Salt & pepper

Slice the eggplant about 1 inch thick, lay out on a paper towel and sprinkle with salt.  Let sit for about 20 minutes to remove some of the moisture.  While this is underway, pour your balsamic vinegar into a small sauce pan, bring to a low boil, and reduce by about half.  Keep an eye on it and don't walk away - it can burn very easily.  This will give you more reduction than you probably need - but you can always use it again.

Cut the red bell peppers into thirds or fourths - so that you are using the "sides" of the pepper.  Cut the zucchini lengthwise and then in half to give you shorter pieces.

Preheat grill and place all of your veggies on a large tray in a single layer.  Drizzle everything with olive oil and sprinkle with salt, pepper, and minced garlic. 

Grill the vegetables until cooked - about 5 minutes on each side.  Stack the veggies on your plate, sprinkle with a little bit more pepper, drizzle the stack and the surrounding area on the plate with olive oil, the balsamic reduction, and finish with the crumbled goat cheese.