Broiled goat cheese toasts with marinated greens recipe

Ingredients for Broiled goat cheese toasts with marinated greens

• 2 bunches leafy greens (about 680 g): swiss chard, kale, mature spinach, beet greens, or a combination of any of the above, washed

• 30 ml olive oil, divided

• 1 clove garlic, minced

• pinch red pepper flakes, or to taste

• salt

• fresh lemon juice

• 12 slices baguette (about 2 cm thick), or other bread cut into 10 bite-size pieces

• aceite de oliva

• 120 g soft goat cheese

• 240 ml marinated greens, at room temperature

• zest of 1 lemon

• flaky salt

• freshly ground black pepper

How to make Broiled goat cheese toasts with marinated greens

1. Trim and discard the tough stems from the greens.

2. Heat 1 tablespoon of olive oil in a wide frying pan or saucepan over medium-low heat.

3. Add the garlic and red pepper flakes, stirring for about 1 minute until fragrant.

4. Pile in the greens, adding them in batches if necessary, and add a splash of water (you can also cover with a lid to compress them).

5. Add a generous pinch of salt and gently cook, stirring with tongs, until the greens are wilted and tender. Cooking times will vary depending on the type of green, so taste as you go. If using a combination of different greens, cook each type separately. Add a splash of water to the pan if it dries out.

6. Transfer the cooked greens to a colander to drain and cool until safe to handle.

7. Gently squeeze out excess liquid using your hands, a spatula, or a wooden spoon, pressing against the side of the colander.

8. Coarsely chop the greens and transfer them to a medium bowl. Toss with the remaining 1 tablespoon of olive oil and a few drops of lemon juice.

9. Taste and add more lemon juice, red pepper flakes, or salt as needed. Store in an airtight container in the refrigerator and allow to come to room temperature before serving.

10. Preheat the grill to high.

11. Arrange the toasts on a baking tray and brush both sides with olive oil.

12. Transfer the baking tray to the grill and broil for 2–4 minutes until lightly golden on top.

13. Flip the toasts and smear each slice with about 2 teaspoons of goat cheese. Drizzle with a bit more olive oil and return to the grill.

14. Broil, watching carefully, for just 1–2 minutes to heat through and lightly brown.

15. Transfer the toasts to a serving platter and divide the greens on top.

16. Zest the lemon over everything, sprinkle with a bit of flaky salt and black pepper, and add a drizzle of olive oil. Serve while the toasts are still warm.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.