Hello! I hope everyone had a wonderful weekend and made it through their Monday with their sanity intact. I have just so happened to go through three, count them, THREE iPhones in the past week and it’s been a bit hectic ’round these parts.
Last Friday, back when I was on phone #2, J and I decided to have lunch at one of our favorite places for lunch, The Northshore Brasserie. The Brasserie is a French Belgium restaurant that boasts killer pomme frites, an amazing Sunday brunch, and probably the best lunch deal in town. For less than $10, you can snag yourself a scrumptious BLT, cucumber brie croissant, fried egg and cheese brioche, curry chicken baguette, shrimp salad baguette, or a smoked salmon croissant, a side (go with the fries) and a drink. Although I can’t speak for several of the items, everything I’ve had there has always been on point.
This includes the Roasted Vegetable Tartine I decided to order that day. I was in the mood to switch things up from my standard BLT and the tartine came highly recommended. Our server described it as a mix of seasonal roasted vegetables mixed with goat cheese and drizzled with a balsamic reduction and served open-faced. Honestly, he had me at goat cheese.
Either way, I was smitten. It could’ve been the Vouvray, but honestly between the cool crisp white and the warm, fresh veggies, I couldn’t have asked for a better lunch on a warm day.
So I figured I’d give it a whirl. Except I’d serve it bruschetta style on grilled baguette sliced. Turns out, you throw some goat cheese and Balsamic on pretty much anything and you’ve got yourself a decent recipe. But if you roast some seasonal veggies and add ’em to the mix, you’ve got something borderline perfect.
Yields: 2 servings
- 12 stalks asparagus, trimmed
- 6 button mushrooms, cleaned with stems removed
- 8 cherry tomatoes (I used the yellow kind because that’s what was on sale, but the red will work just fine)
- 1/4 onion, chopped
- 1 oz goat cheese
- 1/2 cup balsamic vinegar
- 1/2 French baguette loaf, sliced at an angle and drizzled with olive oil
- Olive oil
Salt & Pepper
- Preheat oven to 400
- chop all the veggies into bite-size pieces. I’m talking a teeny, like so:
- Place the veggies in a bowl, drizzle with olive oil and sprinkle with salt and fresh pepper. Mix.
- Pour onto baking sheet and spread around into one even layer. Place in the oven and bake for 15 minutes.
- While the veggies are roasting, pour the balsamic vinegar into a saucepan and bring to a boil. Reduce the heat and allow the liquid to reduce by half. Remove from heat.
- After 15 minutes, turn the broiler on the oven and allow the veggies to cook until they begin to brown – but only slightly so keep an eye on them!
- Place the goat cheese in bowl and pour the roasted veggies on top. The heat from the veggies will cause the cheese to melt (you may have to give it a hot second). Stir around until the cheese has evenly coated the veggies.
- I did my bread on the grill like a boss, but then I realized that the broiler was already on and I could’ve saved some propane if I had doubled up in the oven. So toast your bread how you deem worthy.
- Once the toast in toasted, spoon the veggie/cheese mix on top.
- Top with a drizzle of the balsamic reduction and serve.