Grilled Bread w/Arugula, Goat Cheese, Olives & Onions
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. The citrus flavored goat cheese compliments the other ingredients on these bite-sized appys.
Ingredients:
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…
