Grilled Bread Topped With Arugula, Goat Cheese, Olives And Onions

Name: Grilled Bread Topped With Arugula, Goat Cheese, Olives And Onions
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 12
Cuisine: Global
Ingredients: 946 milliliters fresh arugula leaves, trimmed; 255 grams soft fresh goat cheese (such as Montrachet); 142 grams 3/4 cup Kalamata olives or other brine-cured black olives (about , pitted, halved; 9 Tbsps olive oil; 6 Tbsps orange juice; 6 teaspoons grated orange peel; 454 grams small red onions (about , sliced into 1/4-inch-thick rounds; 48 x 2 1/2 x 1/3-inch diagonal slices sourdough baguette

Grilled Bread Topped With Arugula, Goat Cheese, Olives And Onions might be just the side dish you are searching for. This vegetarian recipe serves 12. One serving contains 2898 calories, 93g of protein, and 52g of fat. It is perfect for The Fourth Of July. A mixture of onions, orange peel, kalamatan olives, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 20 minutes.

Instructions

Mix cheese and 4 teaspoons peel in small bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)

Ingredients you will need

Salt And Pepper

Cheese

Equipment you will use

Bowl

Prepare barbecue (medium-high heat).

Whisk 6 tablespoons oil, orange juice and 2 teaspoons orange peel in 13 x 9 x 2-inch glass dish. Season dressing with salt and pepper.

Ingredients you will need

Salt And Pepper

Orange Juice

Orange Zest

Cooking Oil

Equipment you will use

Whisk

Add onions; turn to coat. Using metal spatula, transfer onions to grill and cook until tender and golden, turning occasionally and keeping onions intact, about 10 minutes. Return onions to dressing in dish; turn to coat. Set aside.

Ingredients you will need

Onion