Grilled Spinach And Goat Cheese Croissant Recipes

GRILLED SPINACH AND GOAT CHEESE CROISSANT

Steps:

• Melt the butter in a nonstick skillet over medium heat.
• Add the onions and cook for 7 minutes until they are limp but not brown.
• Add the spinach, cover, and cook for 2-3 minutes or until wilted. If there is a lot of liquid increase the heat to high and boil it away.
• Add the prosciutto if you are using it.
• Add the goat cheese and stir until cheese is melted and the prosiutto is heated through, about one minute.
• Add salt and pepper to taste.
• Transfer the mixture to a dish and let it cool slightly.
• Wipe the skillet with a paper towel but do not wash it.
• To assemble:.
• Distribute the spinach mixture evenly over the 4 croissant bottoms, followed by the grated cheese and pepper to taste. Cover with the 4 croissant tops.
• Stovetop method:.
• Heat the same skillet over medium heat for 2 minutes. Put the sandwiches in the skillet, flat side down and press lightly with a spatula to compress the filling.
• Cover and cook for 3 minutes or until the undersides are golden brown.
• Uncover and turn the sandwiches over, pressing them slightly with a spatula to flatten them.
• Cover and cook for one minute more.
• Serve.

SPINACH AND GOAT CHEESE CROSTINI

Steps:

• Preheat the oven to 400 degrees F.
• Use 2 tablespoons of the oil to brush both sides of the bread slices. Arrange on a baking sheet and sprinkle lightly with salt and pepper. Bake until golden, flipping halfway through, about 7 minutes. While the toasts are hot, rub both sides with the whole garlic clove and return the bread to the baking sheet.
• Toast the pine nuts in a large skillet over medium heat, swirling, until lightly golden, about 3 minutes. Transfer to a medium bowl. Add the remaining 2 tablespoons olive, minced garlic and red pepper flakes to the skillet and cook, over medium heat and stirring frequently, until the garlic is soft, about 1 minute. Add the spinach, in batches, sprinkling with salt after each new addition, until wilted and tender. Transfer to the bowl with the pine nuts, add the lemon zest and toss well. Drain the mixture in a colander and then roughly chop it.
• Divide the spinach mixture among the toasts and top each with some crumbled goat cheese. Bake just until cheese starts to melt, 3 to 5 minutes. Sprinkle with more red pepper flakes if using and serve warm.
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GRILLED VEGETABLE, HERB AND GOAT CHEESE SANDWICHES

Steps:

• Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
• In a small bowl, mix together the olive oil, garlic, sun-dried tomatoes, basil, tarragon, thyme, salt, and pepper. Place 2 tablespoons of the mixture in a medium bowl. Add the zucchini and eggplant and toss until coated. Place the vegetables on the grill pan or grill and cook for 3 to 4 minutes on each side until tender. While the vegetables are cooking, spread the olive oil mixture on the baguette halves. Using a spatula spread the goat cheese over the olive oil mixture. Place the cooked vegetables on the bottom half of the baguette. Arrange the spinach on top of the vegetables. Place the top half of the baguette over the filling.
• To serve, cut the baguette into 4 sandwiches. Serve immediately or wrap in parchment paper and refrigerate for up to 2 hours.