343489 goat cheese sandwiches green olive tapenade Recipes

sugar, fresh lemon juice, sweet paprika, ground cumin, cinnamon, cayenne, salt, olive oil, carrots, green olives (6 to 7 oz) such as cerignola or picholine, pitted, drained bottled capers, rinsed, chopped fresh flat-leaf parsley, flat anchovy fillet, chopped, grated fresh lemon zest, fresh lemon juice, black pepper, olive oil, good-quality pumpernickel sandwich bread, soft mild goat cheese (3/4 cup) at room temperature

skirt steak , cut in half crosswise, black pepper, salt, balsamic vinegar, olive oil, garlic clove, minced, green olive tapenade

olive oil, chopped fresh thyme, coarsely ground black pepper, grape leaves from jar, rinsed, patted dry, stemmed, logs soft fresh goat cheese , each cut crosswise into 4 rounds, extra-virgin olive oil, balsamic vinegar, dijon mustard, tomatoes, thinly sliced, coarsely chopped pitted oil-cured black olives (about 30), thick slices crusty country-style white bread

olive oil, diced onion, ground lamb, egg, bread crumbs, garlic, minced, salt, ground black pepper, soft goat cheese, extra-virgin olive oil, chopped fresh basil leaves, chopped fresh oregano

goat cheese, pepitas (hulled green pumpkin seeds) or chopped almonds, chipotle hot sauce, whole-grain sandwich bread, toasted, sliced black forest ham, avocado, pitted, peeled and sliced, baby arugula or mixed baby greens, extra-virgin olive oil, kosher salt and freshly ground pepper, potato salad , for serving (optional)

extra-virgin olive oil, sliced onions, balsamic vinegar, currants, salt, freshly ground pepper, baguette, creamy goat cheese, preferably reduced-fat, olivada (black olive spread), roasted red peppers, drained and sliced, arugula leaves, make ahead tip : the onion jam (step 1) can be prepared ahead and refrigerated for up to 4 days.

olive oil, garlic cloves, minced, baguette , cut horizontally in half, eggplant , cut lengthwise into six 1/2-inch-thick slices, tomatoes, cut into 10 slices total, soft fresh goat cheese (such as montrachet), fresh basil leaves

sugar, fresh lemon juice, sweet paprika, ground cumin, cinnamon, cayenne, salt, olive oil, carrots, green olives (such as cerignola or picholine, pitted, 6 to 7 oz), drained bottled capers, rinsed, chopped fresh flat-leaf parsley, flat anchovy fillet, chopped, grated fresh lemon zest, fresh lemon juice, black pepper, olive oil, good-quality bread, soft mild goat cheese, at room temperature (3/4 cup)

olive oil, onions, thinly sliced, balsamic vinegar, currants, salt, freshly ground black pepper, baguette, creamy goat cheese, olivada, roasted red bell peppers, arugula

goat cheese, room temperature, baguette, sliced, kalamata olive, green olives, balsamic vinaigrette (more or less to taste), olive oil

sliced fennel bulb, sliced green onion, olive oil, balsamic vinegar, crumbled goat cheese, pitted green olives, sliced, salt and pepper

goat cheese, whole-grain english muffin, split and toasted, freshly ground black pepper, thick) slices cucumber, alfalfa sprouts

goat cheese, cut into 12 rounds, italian-seasoned breadcrumbs, vegetable cooking spray, olive oil, lemon juice, dried basil, salt, pepper, head radicchio , torn, arugula , torn

goat cheese cut into slices., avocados cut into slices, calamata olives, basil leaves cut in julienne, very good extra virgin olive oil, wine vinager, peperoncino, cracked pepper to taste, sea salt to taste.

pitted green olives, fresh flat-leaf parsley leaves, capers, drained, grated fresh orange rind, freshly ground black pepper, olive oil, goat cheese, softened, thick) slices french bread baguette, toasted

chopped ripe black olives (about 3/4 cup), goat cheese, softened, green onion, finely chopped, garlic clove, minced, hot sauce, very thin white bread, chopped fresh parsley

olive oil, garlic, minced, oil-packed sun-dried tomatoes, drained and finely chopped, chopped fresh basil leaves, chopped fresh tarragon leaves, chopped fresh thyme leaves, kosher salt, freshly ground black pepper, zucchini, ends trimmed and discarded, sliced lengthwise into 1/4-inch-thick pieces, japanese eggplants, ends trimmed and discarded, sliced lengthwise into 1/4-inch-thick pieces, baguette , sliced in 1/2 lengthwise, goat cheese, at room temperature, baby spinach

olive oil, onion, chopped, canned crushed tomatoes in thick puree (1 28-oz can), dried tarragon, salt, sugar, fresh-ground black pepper, dry bread crumbs, grated parmesan, eggplants, peeled and cut to make sixteen 1/2-inch-thick slices in all, eggs, beaten to mix, cooking oil, for frying, mild goat cheese , such as montrachet, cut into 8 rounds