Grilled Veggie Naan Wich With Sun Dried Tomato And Goat Cheese Spread Recipes

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GRILLED VEGGIE NAAN-WICH WITH SUN-DRIED TOMATO AND GOAT CHEESE SPREAD



Grilled Veggie Naan-wich with Sun-dried Tomato and Goat Cheese Spread image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h5m

Yield 4 naan-wiches

Number Of Ingredients 18

1/2 cup olive oil
3 tablespoons balsamic vinegar
2 tablespoons finely chopped fresh thyme
1 tablespoon Dijon mustard
1 teaspoon honey
3 cloves garlic, grated
Salt and freshly cracked black pepper
2 large portobello mushroom caps
3 banana peppers, stemmed, seeds removed and quartered lengthwise
2 medium yellow squash, sliced lengthwise into 1/4-inch strips
2 medium zucchini, sliced lengthwise into 1/4-inch strips
1 large red onion, cut into 1/4-inch slices
3 ounces goat cheese, at room temperature
3 ounces sun-dried tomatoes, minced
Salt and freshly cracked black pepper
8 pieces whole wheat naan
Olive oil, for brushing
2 cups packed fresh basil leaves

Steps:

  • For the marinated veggies: Mix the oil, vinegar, thyme, Dijon, honey and garlic together. Season with salt and pepper and set aside.
  • Clean the gills of the portobello mushrooms by using a spoon and scraping out the black gills from the underside of the cap.
  • Place all the vegetables in a baking dish and then pour the marinade over them and toss. Allow the marinade to work its magic for 15 to 30 minutes.
  • Heat a grill pan over medium-high heat.
  • Grill the vegetables, in batches if necessary, until nice grill marks appear, 3 to 5 minutes a side. Set the cooked vegetables aside until ready to assemble (you can place them back in the baking dish where they were marinating). Once the mushrooms come off the grill, slice them thinly on the diagonal.
  • For the spread: Mix the goat cheese with the sun-dried tomatoes and season with some salt and pepper.
  • For the naan-wich build: Lightly brush the naan with oil and grill on both sides, just until some grill marks appear, 2 to 3 minutes per side. Start by schmearing some of the goat cheese spread on each piece of the griddled naan, and then layer the grilled vegetables high and top with a generous amount of basil, closing the naan-wich with the other slice of naan. Slice the sandwich on the diagonal and then enjoy feeling healthier with each bite.

SUN-DRIED TOMATO GOAT CHEESE SPREAD



Sun-Dried Tomato Goat Cheese Spread image

This simple spread combines sweet and savory sun dried tomatoes, tangy goat cheese, and fresh herbs to make a truly magnificent spread. This flavorful spread is perfect with a glass of red wine.-Sarah Agrella, Mountain View, California

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 1 cup.

Number Of Ingredients 6

1/3 cup oil-packed sun-dried tomatoes
2 garlic cloves, peeled and halved
1 tablespoon minced fresh basil
1 tablespoon minced fresh parsley
8 ounces fresh goat cheese, cubed
Assorted crackers

Steps:

  • Drain tomatoes, reserving 2 teaspoons oil. In a small food processor, combine the garlic, basil and parsley. Cover and process until blended., Add the goat cheese and reserved sun-dried tomatoes and oil. Cover and process until smooth. Chill until serving.

Nutrition Facts : Calories 55 calories, Fat 4g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 119mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

BALSAMIC GRILLED CHICKEN FINGER SANDWICHES WITH SUNDRIED TOMATOES AND HERBED GOAT CHEESE SPREAD



Balsamic Grilled Chicken Finger Sandwiches with Sundried Tomatoes and Herbed Goat Cheese Spread image

Provided by Food Network Kitchen

Categories     appetizer

Time 4h28m

Yield 18 finger sandwiches

Number Of Ingredients 13

2 1/4 pounds boneless chicken breasts
1 cup balsamic vinegar
1/4 cup extra-virgin olive oil
2 cloves garlic, minced
Salt
Pepper
1 cup sundried tomatoes, soaked for 15 minutes in hot water
8 ounces creamy goat cheese
1/4 cup sour cream
2 tablespoons chopped fresh oregano leaves
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh thyme leaves
1 pound foccacia bread

Steps:

  • Combine the chicken breasts, vinegar, olive oil, and garlic. Season with salt and pepper. Marinate for at least 4 hours or overnight.
  • Preheat the grill.
  • Remove the chicken from the marinade. Place the chicken on the grill and grill for 4 minutes per side, or until the juices run clear. Remove the chicken from the grill and set aside.
  • In a food processor, combine the sundried tomatoes, goat cheese, sour cream, oregano, basil and thyme. Process until well blended. Season the cheese mixture with salt and pepper. Set aside.
  • Slice each chicken breast half in half. You should have 18 pieces that are each approximately 2 ounces. Cut focaccia into 18 (3-inch by 3-inch)squares. Cut each square in half horizontally. Spread the sundried tomato goat cheese spread on the bottom half of each piece of focaccia. Top the spread with a piece of chicken. Place the top piece of bread on top of the chicken. Serve at room temperature.

FRESH TOMATO AND GOAT CHEESE STRATA WITH HERB OIL



Fresh Tomato and Goat Cheese Strata with Herb Oil image

Provided by Giada De Laurentiis

Categories     appetizer

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 9

8 ounces goat cheese, room temperature
1/4 cup cream
Pinch salt and freshly ground black pepper
3 fresh tomatoes, sliced 1/2 to 3/4-inch thick
1 cup chopped toasted walnuts, for garnish
Herb Oil:
3/4 cup fresh mint
3/4 cup fresh basil
1 cup olive oil

Steps:

  • For the Filling: Combine the goat cheese and cream in a medium bowl. Using an electric mixer, whip together the cheese and the cream. Season with salt and pepper. Set aside.
  • For the Herb Oil: Combine the herbs in a food processor and pulse to chop the herbs. With the machine running add the oil, salt, and pepper. Transfer to a small bowl, cover with plastic wrap and set aside.
  • To serve: Using a serrated knife, cut the tomatoes. Top each tomato with a spoonful of the goat cheese mixture. Place a few tomatoes on a serving plate, drizzle with herb oil, and sprinkle with walnuts. Serve.

CHICKEN AND VEGGIE WRAPS WITH HERBED GOAT CHEESE SPREAD



Chicken and Veggie Wraps with Herbed Goat Cheese Spread image

This wrap is packed full of grilled balsamic-marinated chicken and colorful veggies. Paired with a creamy homemade herbed goat cheese, it's an amazing, easy sandwich to take on a picnic or for lunch at the office, since it can be made ahead.

Provided by Kardea Brown

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 22

1/2 cup balsamic vinegar
1/4 cup honey
1/4 cup olive oil
2 tablespoons Dijon mustard
2 teaspoons garlic powder
2 teaspoons dried basil
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 boneless, skinless chicken breasts
1 clove garlic
8 ounces goat cheese, at room temperature
1 tablespoon coarsely chopped fresh chives
1 tablespoon coarsely chopped fresh flat-leaf parsley
2 tablespoons olive oil
1 tablespoon fresh lemon juice
Kosher salt and freshly ground black pepper
1 Chinese eggplant (about 7 ounces), sliced
1 red bell pepper, sliced
1 yellow pepper, sliced
1/2 red onion, sliced 1/2-inch-thick
Kosher salt and freshly ground black pepper
4 spinach-flavored flour tortillas, warmed

Steps:

  • For the chicken: Combine the vinegar, honey, olive oil, mustard, garlic powder, basil, salt and pepper in a medium bowl. Place the chicken in a shallow dish or large zip-top plastic bag. Pour the marinade over the chicken and refrigerate for 30 minutes.
  • Meanwhile, make the goat cheese spread: Place the garlic in a food processor and pulse until minced. Add the goat cheese, chives, parsley, olive oil and lemon juice. Process until fluffy. Season with salt and pepper.
  • For the wraps: Heat a grill pan (or outdoor grill) to medium-high heat.
  • Remove the chicken from the marinade and grill until cooked through, 3 to 4 minutes on each side. Remove the chicken from the grill. Add the eggplant, bell peppers and onion. Sprinkle with salt and pepper and grill, turning occasionally, until crisp-tender, 3 to 5 minutes.
  • To assemble the wraps, spread the goat cheese spread on the tortillas. Top evenly with the chicken and vegetables. Roll up, burrito-style, and cut in half.

FRESH GOAT CHEESE SPREAD



Fresh Goat Cheese Spread image

Provided by Food Network

Categories     appetizer

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 8

6 ounces fresh goat cheese
2 to 4 tablespoons heavy cream
8 medium fresh basil leaves, chopped
1 large green onion, chopped
1 clove garlic, minced
Salt
Fresh nasturtium flowers, optional
Warm corn tortillas

Steps:

  • In a small bowl with a fork, mash goat cheese with enough cream to make a spreadable consistency. Add basil, green onion, garlic, and salt, to taste. Mix well. Garnish with fresh nasturtium flowers, if available, and serve with warm tortillas alongside. To eat, spread a few spoonfuls of goat cheese mixture inside a tortilla and roll up.

GRILLED VEGETABLE, HERB AND GOAT CHEESE SANDWICHES



Grilled Vegetable, Herb and Goat Cheese Sandwiches image

Provided by Giada De Laurentiis

Categories     main-dish

Time 18m

Yield 4 sandwiches

Number Of Ingredients 13

1/2 cup olive oil
2 cloves garlic, minced
1 cup oil-packed sun-dried tomatoes, drained and finely chopped
1/2 cup chopped fresh basil leaves
1 tablespoon chopped fresh tarragon leaves
1 tablespoon chopped fresh thyme leaves
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 zucchini, ends trimmed and discarded, sliced lengthwise into 1/4-inch-thick pieces
2 Japanese eggplants, ends trimmed and discarded, sliced lengthwise into 1/4-inch-thick pieces
1 (12 1/2-ounce) baguette, sliced in 1/2 lengthwise
1 cup (6 1/2 ounces) goat cheese, at room temperature
1 1/2 cups baby spinach

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.

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