Hey people, today I got a real treat for you! I am so happy to have Victoria McGinley of vmac + cheese to guest post on my Oh-So-Delish column. I say it’s a real treat because this girl actually went to the California Culinary Academy and knows her stuff! Victoria is another talented lifestyle blogger in S.F. and we met a while back at a local event (it should be here, if I remembered correctly.) Ever since then, we went on a couple of lunches and hit it right off. I love being around Victoria because not only is she nice and real, but this girl can eat! She also recently quit her full-time job to launch a new business, Vivaleur, that includes services like private & group cooking classes. I might just have to try that class myself very soon! Without further ado, I will let Victoria charm you with her personal Herbed Goat Cheese & Lemon Sandwich recipe just for Shop Sweet Things readers (my mouth literally watered when she sent me this recipe!)
Hey sweet things! Victoria from vmac+cheese here, happy to be filling in for Jeanne while she enjoys Montreal.
As one might guess from the name of my blog, I do enjoy a bit of cheese from time to time. One of my absolute favorites is goat cheese, and one of my absolute favorite ways to eat it is this particular sandwich recipe. It’s so easy to put together, and is perfect for a light lunch or a picnic (especially in the summer time!).
The premise is simple — you mix together your own herbed goat cheese, spread it on thin slices of toasted country bread, and finish it with paper thin slices of whole lemon. Yup, you even eat the rind! When it’s this thin, you don’t get as much of the bitter pith, and instead just a big blast of bright, lemony flavor. Add on a little arugula or lettuce if you have some, but if not it’s fine too.
Here’s the recipe:
Herbed Goat Cheese Sandwiches with Lemon
Makes 2-4 sandwiches, depending on the type of bread you use
1 loaf of your favorite bread (I used a country levain)
1 5.5-oz package plain goat cheese
2 tablespoons of fresh minced herbs (this time I used half a sprig of rosemary, a few big leaves of basil, and two sprigs of thyme, but just use whatever you have)
1 organic lemon (make sure it’s organic since you’ll be eating the rind)
–kosher salt and freshly ground black pepper
Slice the bread on the diagonal to get nice, large pieces for a sandwich. Cut four slices if your loaf is very large (to make two sandwiches); 8 slices if you have smaller bread (to make four smaller sandwiches). Toast to desired doneness. You can do this in a toaster oven, or a regular oven, or even a regular toaster if the bread fits!
While the bread toasts, combine the goat cheese and the herbs in a small bowl. Cut the lemon in half, and juice one of the halves into the cheese. Season with salt and pepper, and mix well until completely combined.
Next, use a handheld slicer (I like this one from Kyocera) to make thin slices with the other half of the lemon you didn’t juice. I set mine to a .5mm thickness. Remove any seed pieces from the slices.
Spread a little bit of the goat cheese mixture onto each slice of bread, then place a few of the lemon pieces in between. If you have arugula or another lettuce you want to add in, that’s fine, but if not, stack up the bread pieces, cut them in half, and enjoy your sandwich!
(Images by Victoria McGinley for Shop Sweet Things)