Goat’s cheese is one of the most repulsive creations I have ever laid my tongue upon. No, I don’t have a punch line that will suddenly reverse that remark. I truly, madly, deeply believe that goat’s cheese is an abomination.
Of course, I’m only being a prick because I’m being forced to write something positive about a dish I utterly detest.
For goat’s cheese eaters like Kat and Mylene, this is heavenly.
I really want to talk about this dish; but I just don’t have anything to say about it.
So, here’s what we can do instead. You make it and tell us about it. They say it’s really tasty.
Goat’s Cheese Pandesal with Pesto and Sundried Tomatoes
Yield: 3 servings
- 5 slices Goat Cheese (can be substituted with Kesong Puti)
- 1-2 tsp Extra virgin olive oil
- 1 tsp Pesto sauce in a jar
- 1 tsp Sundried tomato slices in oil
- 3-5 pcs Pandesal
- In a small pan, arrange cheese overlapping each other.
- Top with pesto and sundried tomatoes. Drizzle with olive oil.
- Cook on medium heat for 2-3 minutes or until cheese is gooey.
- Serve with warm or toasted pandesal.
- You can also use other types of bread for this recipe. You can also top the cheese with just salt, pepper, and olive oil for a cleaner flavor.