Prep 20 mins
Cook 10 mins
This is pleasing to the eyes and the tongue, and far easier than it might appear to be on first reading. The goat cheese becomes part of toasted french bread rounds that are served with a tangy-sweet cabbage salad.
- 4 ounces soft mild goat cheese, room temperature
- 1 teaspoon fresh thyme leaves or 1⁄4 teaspoon dried thyme
- 1⁄8 teaspoon fresh ground black pepper
- 3 slices bacon, cut into 1/2 x 1/4 inch pieces
- 1 small onion, sliced thin
- 1 pinch caraway seed
- 12 ounces red cabbage, sliced thin
- 3 tablespoons walnuts, toasted lightly
- 1⁄3 cup red wine vinegar
- 1⁄3 cup firmly packed dark brown sugar
- salt and pepper
- 1 loaf of long thin French bread (ficelle or baguette)
- Cream the goat cheese, thyme and pepper; set aside.
- In a deep skillet or Dutch oven over medium heat, cook bacon, onion and caraway seeds until bacon is crisp and onion is softened, stirring often.
- Add cabbage, walnuts, vinegar, brown sugar and salt and pepper to taste; braise, covered, over moderately low heat, stirring occasionally, until cabbage is crisp-tender, about 20 minutes.
- While cabbage is braising, cut bread into 1/2" thick slices and toast on baking sheet in the middle of a preheated 350° oven for 6 minutes.
- Put goat cheese mixture in pastry bag and pipe onto the toasted rounds; bake in same 350° oven until golden, 5-7 minutes.
- Divide cooled cabbage salad and toasts between 4 plates and serve.