Very lightly butter or brush olive oil on two slices of sourdough. I used seeded sourdough, but this tastes great on plain sourdough, too. This will be the outside of your sandwich. If you use butter, you should try lightly dusting finely grated parmesan on the butter.
Spread a thin layer of basil pesto on the inside of each slice of sourdough. If you’ve got a tree nut allergy, blend together two tablespoons of olive oil, a packed handful of fresh basil, 1-2 cloves of garlic and two pinches of salt to use instead. Pile a slice with crumbled goat cheese, spinach, arugula, avocado and sliced swiss cheese. I like to add a secret sprinkle of crushed red pepper flakes. Cook both sides over medium heat. I like to use a cast iron pan to get a nice crisp on the bread. You don’t want it too hot or you’ll scorch the bread before the cheeses have an opportunity to melt. Serve hot.
If you’re looking for a bread that’s lovely and melty and that you don’t have to let rise in a bowl for an hour, this has your name all over it. It comes together in a blender and uses a muffin tin. It also doesn’t require the use of yeast so it feels less intimidating as far as breads go.
In a blender (I use our trusty mini food processor) combine: 1 room temperature egg, 1/3 cup extra virgin olive oil, 1/3 cup plain Greek yogurt, 1/3 cup water, 1 1/2 cup tapioca flour (aka tapioca starch, sold at Sprouts from Bob’s Mill), 1/2 cup of grated cheese (I used feta) and 1 teaspoon salt. That’s the basic recipe. I added 1/2 teaspoon of garlic powder and a pinch of cayenne for some extra flavor. Change these according to whatever sort of cheese you use. Pulse until everything is combined into a batter.
Spoon into mini muffin tins (I like these from Wilton) greased lightly with olive oil. Fill the muffin tin to the brim. This recipe should make 16 full mini muffins.
Cook at 350 for 35 minutes. Cool briefly but serve warm.
Peel off excess skin from two heads of garlic. Slice 1/4″ – 1/2″ off the top of the heads. Drizzle 2 tsp. olive oil over the exposed garlic. Wrap in foil and bake approximately 45 minutes in a 400* oven. Let cool. When cool, remove cloves of garlic from the skin and set aside. A gentle squeeze and they tend to pop right out.
Slice sourdough baguette thinly. Lay slices on cookie sheet and brush with olive oil on one side. Bake at 350* for 10 minutes. Remove from oven, flip slices, brush the other side with olive oil. Return to oven for another 10 minutes.
Combine 3 Tbs whipped cream cheese, 11 oz. chevre, 1/2 tsp. sea salt and the roasted garlic in a food processor. Pulse to combine.
Spread on crostini and top with a sprinkle of chili powder.