A couple of Saturday’s ago, I had the privilege of being a cooking demonstrator at the Farmers Curb Market.  I was asked to share a few recipes that use local produce and ingredients.  Well, if you’ve ever been to the market, you know shopping there is awesome!  It was actually a little hard for me to decide on what to cook since there’s so many great things so choose from.  What a problem to have, right?  Well, anyway, I decided to do a summer combination of an all time favorite – soup and sandwiches.  I made Corn Chowder with Grilled Goat Cheese Sandwiches.  I’ve got to say a huge THANK YOU to Loaf Bakery for the best breads, Goat Lady Dairy for incredible cheeses, Sir Charles for his great sauce and the farmers who provided me with the most delicious fruits and vegatables.  I had such a good time sharing, laughing and at the end of it all, I’d made some new friends…what a great day.

 

Grilled Goat Cheese Sandwiches

The Natalie
~named for my sweet friend who has mad knife skills~
Whole wheat toasting bread
Fresh tomatoes – sliced
Garlic and herb goat cheese
Salt and Pepper
Softened butter
Spread bread with herb and garlic goat cheese – don’t skimp!  Layer on tomatoes and sprinkle with salt and pepper.  Spread softened butter on bread and grill.
The Smokey Fig
Fig and Walnut bread
Smokey Mountain Round Goat Cheese, room temperature
Carmelized Onions
Sir Charles BBQ Sauce
Peach Preserves

Softened Butter

Mix 1/4 cup of Sir Charles BBQ sauce with 1 heaping tablespoon of preserves (use whatever you like – peach, strawberry and fig work really well with the sauce.)
Spread mixture on one side of Fig and Walnut bread.  Once goat cheese has softened, spread a layer on second slice of bread.  Top with carmelized onions.  Apply butter to both sides of bread and grill.

 

Make sure to “Like” A Southern Soul and the Farmers Curb Market on Facebook.  We’ve got more fun Wednesday’s and Saturday’s planned together!