06/30/2012
Recipe of the week:
Topless Chipotle Goat Cheese Sliders: Baby Red Beet, Zucchini and Breakfast Radish
Serves 6
2 whole wheat slider buns
1/2 cup chipotle goat cheese spread
1/2 thinly sliced zucchini
1 baby beet thinly sliced
1 breakfast radish, cut into ribbons
1 tablespoon of chopped cilantro
1/2 lemon
1/4 teaspoon sesame oil
1/2 teaspoon sea salt
6 spinach leaves
Chipotle goat cheese spread
1/3 cup goat cheese
1/2 chipotle pepper, finely chopped
1 scallion, finely chopped
1 tablespoon grapeseed oil
3 tablespoons of water
Instructions
1. Make the goat cheese spread first. Stir the goat cheese, chipotle and chopped scallion together until smooth. Mix in the water and oil until the spread reaches the consistency of thick mayonnaise. Refrigerate for 10 minutes.
2. Coat the beet slices in a squeeze of lemon juice and 1/4 teaspoon of salt. In a separate bowl, mix the sliced radish ribbons and chopped cilantro together with 1/4 teaspoon of salt, a squeeze of lemon juice and the sesame oil.
3. Layer each half of a slider bun with the ingredients starting with:
1 teaspoon of the goat cheese spread first,
followed by the dressed beet slices,
two zucchini slices,
another spoonful of the spread,
a spinach leaf,
another bit of spread,
two more zucchini slices and a touch more of spread.
Top off each each slider with a spoonful of the cilantro sprinkled radishes.
Buen provecho!
