The meal turned out great, and was a really nice summer meal. It was a rainy day here, so we didn't use the barbeque, just the oven and it turned out just as well. It even kept well for leftovers for lunch today, nothing like a meal out of a toaster oven at work!
(And yes, I ate soft cheeses while pregnant - pasteurized soft cheeses that were heated. I think we'll both live)
(We also had more corn on the cob because it's just too good to resist right now)
Open-Face Grilled Cheese Sandwiches with Pickled Red Onions and Cucumbers
Serves: 4 Prep: 10 min Grill: 10 min
2/3 cup cider vinegar
1/2 small red onion, thinly sliced
1/3 cup sugar
1 english cucumber, thinly sliced
1 cup feta cheese crumbles
1/2 cup goat cheese crumbles
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 baguette, split lengthwise and halved crosswise
1 tomato, cored and thinly sliced
2 tablespoons chopped fresh parsley
1. Preheat a grill to high. Add the vinegar to a small saucepan, cover and bring to a boil over the grate, about 5 minutes. Stir in the onion and sugar until the sugar is dissolved; cover and return to a boil, about 2m inutes. In a large, heatproof bowl, pour the vinegar mixture over the cucumber, toss.
2. Lower the grill heat to medium. In a medium bowl, combine the cheeses. Brush 2 tablespoons olive oil over the cut sides of the baguette. Arrange on the grate cut side down and grill until lightly toasted, about 1 minutes; transfer to a work surface. Sprinkle each piece evenly with the cheese mixture, top with the tomato slices and drizzle with the remaining 1/4 cup olive oil. Transfer the baguettes cut side up to the grate, cover and grill for 3 minutes. Sprinkle with the parsley and serve with the pickled onions and cucumbers.
No recipe tomorrow, I didn't cook tonight and won't get to cook tomorrow night either. Should be back on track on Wednesday and Thursday, then I think that completes the "week" of Rachael Ray goodness for this time!