fridgetonight

Products / Whole Foods Market

Cranberry orange goat cheese with toasted bread

A shelf of good cheese deserves nothing more than its own company tonight. Warm this tart, tangy goat cheese with toasted bread for a restful meal that feels like dinner but asks almost nothing of you.

Serves 2. 15 minutes, 10 at the stove.

About 410 calories a serving, 22 g protein, 7 g carbohydrate, 32 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need

To buy

  • 1 loaf bread for toasting

From your shelf

  • 8 ounces cranberry orange goat cheese

Staples

  • 1 tablespoon oil
  • to taste salt
  • to taste pepper

  1. Heat 1 tablespoon of oil in a small skillet over medium heat. Spread the 8 ounces of goat cheese into the pan once the oil shimmers, breaking it into rough pieces as you go. Let the cheese warm and soften, stirring gently, until it's warm all the way through and just beginning to brown at the edges, about 4 minutes.
  2. While the cheese warms, slice 4 thick pieces from the loaf of bread and toast them until they're golden and crisp.
  3. Season the warm cheese with salt and pepper. Spoon it onto the toasted bread, letting the warm oil from the pan run over the top. Eat while the toast is still hot.

Note You could add sliced fresh apple or pear on the side if you have one. Leftovers keep in a covered container in the fridge for two days, though the bread will soften; eat the cheese with fresh toast, or crackers. This is complete as it stands, but a green salad tossed with vinaigrette on the side turns it into something more formal.

On the label

CULTURED* PASTEURIZED GOAT'S MILK, DRIED CRANBERRIES (CRANBERRIES, SUGAR), SUGARED ORANGE ZEST (WATER, ORANGE ZEST, SUGAR, ORANGE JUICE CONCENTRATE), SALT, MICROBIAL ENZYMES.

Whole Foods Market, cheese, serving 28 g, package 8 OZ/227 g. Ingredients as printed on the label.

More from Whole Foods Market

Other goat cheese

Cooks as goat cheese, oranges. Half of it left? Use up the goat cheese.

Had this in a photo? Cook with it Photograph your shelf