Okay, so I only call them that because they don’t really have a name. One of us will usually say, “Hey, let’s have that goat cheese thing for dinner,” and that’s that. We originally ate the Goat Cheese Thing at 300 East Restaurant in Charlotte about ten or twelve years ago. They called their version “Baked Marinated Goat Cheese,” and it was Most Excellent.
Very rarely do I want to recreate a restaurant dish at home, but we were Absolutely Sure that we’d have to eat the Goat Cheese Thing on a Frequent Basis, so it behooved us to figure it out. It’s a very easy thing to make, and you can come up with any number of variations, but here’s the basic deal:
That Goat Cheese Thing
Stuff you’ll need
- a small, broiler-safe baking dish
- a cookie sheet
- a log of your favorite goat cheese
- a lot of extra virgin olive oil
- your favorite bread, sliced into Attractive Pieces
- a broiler
How to Make It
Put your log of goat cheese in the broiler-safe baking dish. Douse it with extra virgin olive oil–it should pretty much be swimming in the stuff–and throw on a pinch of kosher salt, if you want.
Put the dish under the broiler on one side of the oven, leaving room for the cookie sheet on the other side.
Slice the bread into 1/2″ slices and arrange in one layer on the cookie sheet.
Broil until lightly golden brown, then flip and broil the other side. (Of course, you could also do this in the toaster oven or over your Open Hearth. Whatever).
By this time, the cheese should be slightly cracked on top and perhaps a bit golden brown. Remove the bread and the cheese from the oven, and carefully (it’s hot) tip the baking dish to one side and, using a spoon, liberally drizzle the toasted bread with the olive oil.
Arrange the toasted bread Attractively, and give anybody who is eating a small plate and a knife. Not a sharp knife, lest there be bloodshed over the Last Piece. Then, all you have to do is scoop up some warm and soft goat cheese, spread it on your toasted bread and Eat It. Repeat as necessary.
Try this. Believe, me, you will not be sorry.
So, guess what? I had been feeling rather deja vu-ish while writing, so I did a search and realized that I wrote about this guy back in October of 2009. But, I’m leaving this post, too, because a)it is That Good and deserves a second post b)I’m adding pictures to this post–shocking! and c)I want to make sure that new readers try it and that it’s not buried in the archives.
As I said before, you will not be sorry if you make this. What are you waiting for?