Grilled Bread w/Arugula, Goat Cheese, Olives & Onions

grilled bread, arugula, goat cheese, olives, onions, appetizer
prepared by and photo by Emily Doscher

A portion of this can be prepared ahead of time saving you time when assembling. I like to grill the onion slices rather than saute… keeping them together with wooden skewers helps from them sliding through the grill grate.┬áThe citrus flavored goat cheese compliments the other ingredients on these bite-sized appys.

Size: 12 servings

9 oz soft fresh goat cheese (such as Montrachet)
6 tsp grated orange peel
9 tbsp olive oil
6 tbsp orange juice
2 small red onions (about 1 lb), sliced into 1/4" thick rounds
12 (4 x 2 1/2 x 1/3") diagonal slices baguette
4 cups fresh arugula leaves, trimmed
3/4 cup Kalamata olives or other brine-cured black olives (about 5 oz). pitted, halved


Mix cheese and 4 teaspoons peel in small bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)

Prepare barbecue (medium-high heat). Whisk 6 tablespoons oil, orange juice and 2 teaspoons orange peel in 13x9x2″ glass dish. Season dressing with salt and pepper. (Before adding onion rings, you may want to slide a wooden skewer or two through so ring stays put when grilling.) Add onions; turn to coat. Using metal spatula, transfer onions to grill and cook until tender* and golden, turning occasionally and keeping onions to dressing in dish; turn to coat. Set aside.

Brush remaining 3 tablespoons oil over bread. Grill until bread is golden, about 3 minutes per side. Spread cheese mixture over warm bread.

Add arugula to dressing; toss to coat. Top cheese bread with arugula, onions and olives.

*Caramelizing onions in saute pan works well too…

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Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ


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