Top of page

Goat cheese and leek ciabatta

< Retour

Goat cheese and leek ciabatta

with green leaf lettuce, edamames, almond and radish salad

Informations supplémentaires
20 min. | 431 kcal | easy | Express | Printable version
1. Setup Preheat the oven to 425°F. Bring a small pot of salted water to a boil. Thinly slice the leek. Rinse under cold water if dirt is lodged in between the layers. Thinly slice the shallot and the radish. Slice the bread open.
2. Roast the almonds and cook the edamames Heat a pan over medium high heat. Roast the almonds 2-3 minutes until coloured. Remove from the pan. Cook the edamames in the boiling water 4-5 minutes.
3. Cook the leek Add a drizzle of oil to the pan and cook the leek for 3 minutes until tender. Add salt and pepper. Meanwhile, put the shallot in a bowl with 1/4 cup of cider or wine vinegar, 1 tsbp of sugar and a bit of water. Let marinate.
4. Bake in the oven Spread the goat cheese on the slices of bread. Garnish with the leek and thyme. Put on a sheet pan and bake in the oven for 5 minutes.
5. Make the salad Mix the lettuce with the almonds, radish, edamame, a drizzle of oil, balsamic or wine vinegar to taste, salt and pepper.
6. Plate your dish Serve the ciabatta with the salad. Garnish with the pickled shallot. Bon appétit!
2unitOlive Ciabatta
113gGoat Cheese
1unitThyme
1unitGrean Leaf Lettuce
60gEdamame
15gSlivered Almonds
1unitShallot
1unitRadishes
0.5unitLeek(s)
What you need sheet pan, pan, bowl
431 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 48g
16%
fat 17g
26%
cholesterol 23mg
8%
fiber 5g
20%
protein 22g
saturated 8g
40%
sodium 617mg
26%
sugar 10g
trans 0g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg
potassium 0mg