These days I feel like I’m becoming a maven of really easy dinners. I blame it on the season change. I’m currently in the throes of what I call the winter fidgets—not quite the winter blues, but still really annoying. I just feel like I can’t wait any longer for spring, and it just keeps teasing me so cruelly. One day it’s 16°C, and the next day it’s snowing.
Anyhow, the winter fidgets often send me home from work ready to have a beer for dinner and go straight to bed. Of course I don’t do that (too often…), so now I’m getting pretty good at pulling together some last minute, super easy dinners.
This one definitely fits the bill. Fast, easy, and delicious, and goat cheese! It can be improved with nicer bread or freshly made pesto, but neither of those things generally fit my definition of fast and easy. You could also transform these sandwiches into wonderful little crudites by using small baguette rounds. They’d also be great with arugula, but I didn’t have any.
Open Faced Chévre & Pesto Sandwiches
2 slices of bread, a sturdy kind that can hold up to some toppings
2 tbsp soft chévre
1 tsp basil pesto
5–7 sundried tomatoes, sliced
Freshly ground black pepperToast the bread. Spread each slice with a tablespoon of chévre, and a small amount of pesto. Top with the sundried tomatoes. Grind a bit of black pepper over everything and enjoy!
This looks yummy!
Enjoy!
Now I know what to do with the chévre in my cheese drawer! It’s nearing its expiration date and I would’ve been so sad to lose it!
Do it! Yum yum yum 🙂
I would love to try this out–I think I’d go for a sundried tomato pesto, a strong, tangy goat cheese, and a big pile of arugula on top. Yum!
Yes! Arugula! I love arugula! It’s oddly hard to get a hold of here, depending on the store you go to and what day of week you go. It’s too popular for it’s own good 😛 Or for my own good, I should say.
I love the flavor mix in this! They all enhance each other. I’m always looking for new ideas for my small catering company, and this will definitely be on the menu for my next gig! Thanks for all the great recipes for food and skin care…I love your writing style and the content!
I’m so flattered that you like this recipe well enough to use it as part of your catering business 🙂 Perhaps you could send me a photo of your finished dishes? Exciting! And thanks for reading, I really appreciate it 🙂
Boursin and ratatouille, sooo good….
Hells yes! I find boursin is good on pretty much everything… except planes. Seat mates tend to frown on that much garlic in their personal space 😛