Lately, I’ve been obsessed with goat cheese. I put goat cheese on sandwiches. I put goat cheese on pizza. I put goat cheese in salads. I combine goat cheese with mashed up blackberries and a drizzle of honey. That one isreally good.
I’m so obsessed with goat cheese these days that I’m subjecting others to my love. I brought it, along with leek confit and crostini, toPatty’s baking party last weekend. She, Gina, Gina’s daughter, Lisa, Bonni and I decorated cookies and made some Valentine’s bark with red hots. Go look at their pictures — I’ve got a bit of a, uh, photo editing backlog at the moment.
Okay, that’s an understatement. It took me a month to do anything with these photos. I also have two other posts worth of photos and I plan to snap a few this upcoming weekend when I’m in L.A. Iseriously need a vacation. And a dish fairy. I’d totally blog more if I had a dish fairy. Any takers? E-mail me — I pay in food.
I’ll even make you one of these sandwiches. It made my roommate incredibly jealous, and she’s not really a sandwich eater. It was just so gooey and crunchy and completely difficult to resist. In fact, none of you should have to resist. Here are step-by-step instructions on how to create this delicious sandwich. It’s a scienceand an art form — follow carefully.
Anatomy of a Sandwich
1. Get some awesome bread. Toast it lightly.
2. Goat cheese one side, raspberry jam the other. Be sure to get into the crevices.
3. Prosciutto and a sweet apple. Gala or Pink Lady are delish. Prosciutto covers jam; apple covers goat cheese. This ensures a balanced inside, stacked in a sweet-salty-sweet-salty order.
4. Close that baby up and grill it on each side until golden brown and crispy.
5. Cut in half and devour.
6. Use remaining apple slices to scoop up cheese and jam droppings. Revel in even more deliciousness.
