Friday, November 30, 2012

cranberry, rosemary goat cheese and turkey sandwich


I lurve goat cheese. 

Like eat it on everything all the time love.

I may have cooked a 14 pound turkey last week for 4 people, hehehe. 

I don't like food going to waste so I was in search of a ways to use our bucket o'turkey. 

I also didn't feel like spending a lot of time cooking after spending hours cooking on Thanksgiving. Enter this simple yet heavenly sandwich. 

I spread rosemary goat cheese on both sides of the french bread. {you could use regular goat cheese, I had rosemary goat cheese in the fridge and it seemed very fitting to go with my thanksgiving turkey}. 

I then broke up a few pieces of turkey, a mix of dark and white meat, laid them over the goat cheese and topped it with left over cranberry, orange and apricot compote. 

If I wanted to spend an extra few minutes in the kitchen I could have turned this into a panini. Which would have been amazing with a bowl of yummy soup. 

Cranberry Compote Recipe{from Nov 17, 2011 issue of Woman's Day Magazine}: 

-2 naval oranges 
-16oz cranberries {fresh or frozen}
-2/3 cup sugar
1/2 cup apricot preserves

1. zest 2 tbsp from one orange {i think it took me part of the 2nd orange} into a medium sauce pan. Juice both oranges into the sauce pan {equals about 1 cup}.

2. Add the cranberries, sugar and preserves and simmer, stirring occasionally, until the cranberries burst and the sauce thickens, 15-20 minutes.

3 comments:

Beth @ dot...in the city said...

I'm not a huge fan of goat cheese and it's kind of a running joke with our friends since I'm the only one who doesn't eat it. But I do love cranberry and have been enjoying it on sandwiches all week!

Nicole said...

This looks delicious!

Suzanne said...

I'm drooling! So yummy!

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