Courgette Goats Cheese Ciabatta Recipes

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COURGETTE & GOAT'S CHEESE CIABATTA



Courgette & goat's cheese ciabatta image

Simple sandwiches to whip up as a speedy vegetarian supper or lunch

Provided by Good Food team

Categories     Lunch, Main course

Time 15m

Number Of Ingredients 8

1 large courgette , halved and then cut into thin slices
2 tbsp olive oil
1 ciabatta loaf, split down the middle and halved
1 garlic clove , halved
zest and juice 1 lemon
75g soft goat's cheese
small bunch basil , finely shredded
salad , to serve (optional)

Steps:

  • Drizzle the courgette slices with a little olive oil. Cook on a hot griddle pan (or in a frying pan) for about 2 mins on each side until tender. Toast the ciabatta and gently rub with the cut garlic clove.
  • Whisk together the lemon juice with the remaining oil and some seasoning. Spread the ciabatta with the soft goat's cheese and top with the courgette slices, a little dressing, the lemon zest and basil. Serve with a salad, if you like.

Nutrition Facts : Calories 428 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 1.5 milligram of sodium

INSPIRATIONAL GOAT'S CHEESE ON GARLIC CIABATTA TOAST



Inspirational Goat's Cheese on Garlic Ciabatta Toast image

Toasted goat's cheese on toast that has been spread with garlic paste.......and then served on mixed salad leaves - brilliant! I am hooked on Nigel Slater's new programme, "Simple Suppers", where he prepares and cooks food just the way I like it...........fresh, seasonal, unpretentious, flexible and hearty. This is one of Nigel's "Inspirational" recipes that was shown on his first programme. In the absence of ciabatta bread, I would be inclined to use any rustic bread........with lots of body! (Recipe from NIgel Slater's Simple Suppers and the Digin site.)

Provided by French Tart

Categories     Spreads

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 8

2 heads garlic
olive oil, for drizzling
2 -3 sprigs fresh thyme
salt & freshly ground black pepper
1 goat cheese, round
1 ciabatta or 1 baguette
lettuce leaf, to serve
prosciutto, to serve (optional)

Steps:

  • Preheat the oven to 180C/350F/Gas 4.
  • Arrange the whole heads of garlic snugly in an oven dish. Drizzle with olive oil and season with thyme, salt and freshly ground black pepper. Roast in the oven for about an hour, or until the garlic is softened.
  • Squeeze the soft garlic out of its skins into a small dish or bowl. Add enough olive oil to make a thick paste and season, to taste, with salt and freshly ground black pepper.
  • Slice some goats' cheese thinly. Cut the ciabatta in half and place under the grill to toast then spread the slices with the garlic paste. Place the goats' cheese on top and pop under the grill again until the cheese has melted.
  • Serve with on a bed of fresh, crisp lettuce leaves. I often add a couple of slices of prosciutto, too.

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