Goat cheese and leek ciabatta

Informations supplémentaires

20 min. | 431 kcal | easy | Express | Printable version

1. Setup Preheat the oven to 425°F. Bring a small pot of salted water to a boil. Thinly slice the leek. Rinse under cold water if dirt is lodged in between the layers. Thinly slice the shallot and the radish. Slice the bread open.

2. Roast the almonds and cook the edamames Heat a pan over medium high heat. Roast the almonds 2-3 minutes until coloured. Remove from the pan. Cook the edamames in the boiling water 4-5 minutes.

3. Cook the leek Add a drizzle of oil to the pan and cook the leek for 3 minutes until tender. Add salt and pepper. Meanwhile, put the shallot in a bowl with 1/4 cup of cider or wine vinegar, 1 tsbp of sugar and a bit of water. Let marinate.

4. Bake in the oven Spread the goat cheese on the slices of bread. Garnish with the leek and thyme. Put on a sheet pan and bake in the oven for 5 minutes.

5. Make the salad Mix the lettuce with the almonds, radish, edamame, a drizzle of oil, balsamic or wine vinegar to taste, salt and pepper.

6. Plate your dish Serve the ciabatta with the salad. Garnish with the pickled shallot. Bon appétit!

2unitOlive Ciabatta

113gGoat Cheese

1unitThyme

1unitGrean Leaf Lettuce

60gEdamame

15gSlivered Almonds

1unitShallot

1unitRadishes

0.5unitLeek(s)

What you need sheet pan, pan, bowl

431 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 48g

16%

fat 17g

26%

cholesterol 23mg

fiber 5g

20%

protein 22g

saturated 8g

40%

sodium 617mg

26%

sugar 10g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg