Goat Cheese Recipe
toasted on eggplant, portabella mushrooms, champagne vinaigrette
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetables
Cheese
Vinaigrette
Method
Preparation
- 1
Prepare the Vegetables
Slice the eggplant into 1/2 inch thick rounds and the portabella mushrooms into 1/4 inch thick slices.
- 2
- 3
Toast the Goat Cheese
Place the grilled eggplant slices on a baking sheet, top each slice with a slice of goat cheese, and place under a broiler for about 2-3 minutes or until the cheese is slightly melted and golden.
Vinaigrette Preparation
- 4
Make the Champagne Vinaigrette
In a small bowl, whisk together the champagne vinegar, olive oil, Dijon mustard, honey, salt, and black pepper until emulsified.
Assembly
- 5
Plate the Dish
On a serving platter, arrange the toasted eggplant topped with goat cheese alongside the grilled portabella mushrooms. Drizzle with the champagne vinaigrette before serving.
