Grilled Cheese Tuesday - Roasted Beet and Chevre Panini
This week Lindsey and Nicole are headed to the cheese mecca of the US - Wisconsin. Before jumping on a plane with her cheese bags packed, Nicole, a.k.a. The Queso Queen, submitted this pretty, pink creation for this week's grilled cheese. It's a take on the classic combination of beet and goat cheese on a salad. Here it is in sandwich form!
1 purple beet, scrubbed clean, roots and greens cut off
Stella Sola Olive Oil
coarse black pepper, to taste
Pure Luck Chevre
1 - 2 sprigs fresh mint
Slow Dough Ciabatta
Preheat oven to 350. Slice one large, firm beet, place on aluminum foil, drizzle with olive oil and sprinkle pepper, fold the foil over and crimp the sides closed. Bake for 30 minutes or until tender. Slice ciabatta lengthwise and spread both sides with goat cheese. Once beet is done and cooled to touch, place on top of chevre and top with fresh mint. Brush the outside of the bread with olive oil (I used the beet-infused olive oil from the roasting). Cook in a panini press (or use a griddle) and voila, a pink grilled cheese.