These toasts are piled high with toppings, but it’s the goat cheese spread that is the real star.
These open faced sandwiches are so much more than just toast. They start with a creamy goat cheese spread, then avocado, and finally a variety of salty roasted vegetables. In the summer, this recipe would be great with fresh salted garden tomatoes. It really is the goat cheese that brings it all together! I read a lot about goat milk nutrition facts and all the products that can be made from goat milk in the paper “Importance of Goat Milk” by Rewati Raman Bhattarai. The author points out that goat milk varies from cow milk in significant ways, “goat milk differs from cow or human milk in having better digestibility, alkalinity, buffering capacity and certain therapeutic values in medicine and human nutrition” (Bhattarai 107). In addition, goat milk and goat cheese are easier for us to digest, “goat cheese, like goat milk, is easier on the human digestive system and lower in calories, cholesterol and fat than its bovine counterpart. In addition, goat milk cheese is rich in calcium, protein, vitamin A, vitamin K, phosphorus, niacin and thiamin” (Bhattarai 110). I have only eaten soft goat cheese, but it is also made into hard cheese in India! (Bhattarai 109). One day I hope to try hard goat cheese, and I hope you try this recipe. It’s quite tasty.
2 large pieces of sourdough bread (I used 50% whole wheat)
4 cups mixed vegetables, chopped
6 Tbsp olive oil
1 cup goat cheese
¾ cup vegetable stock
1 garlic clove, minced
Salt and pepper to taste
1. Preheat the oven to 400 degrees Fahrenheit. Add chopped vegetables to a bowl and add olive oil. Season with salt and pepper to taste. Place on a baking sheet and bake for 20 minutes, tossing halfway.
2. Make the goat cheese spread. Place goat cheese, vegetable stock and minced garlic in a sauté pan over medium heat. Mash the cheese into the stock until it is a homogeneous mixture. Cook until it is thick and spreadable on toast, about 5 minutes. Season with salt and pepper to taste.
3. Toast the bread and slice avocado.
4. Once the vegetables are finished cooking, assemble your toast. Layer the goat cheese spread, avocado and roasted vegetables.
Bhattarai, Rewati Raman. “Importance of Goat Milk.” Journal of Food Science and Technology Nepal, vol. 7, 2014, pp. 107–111.