- 4
Ingredients
- 2/3 c 2/3 c cider vinegar
- 1/2 small 1/2 small red onion, thinly sliced
- 1/3 c 1/3 c sugar
- 1 1 english cucumber, thinly sliced
- 1 c 1 c feta cheese crumbles
- 1/2 c 1/2 c goat cheese crumbles
- 1/4 c 1/4 c plus 2 Tbsp extra-virgin olive oil
- 1 1 baguette, split lengthwise and halved crosswise
- 1 1 tomato, cored and thinly sliced
- 2 Tbsp 2 Tbsp chopped fresh parsley
Preparation
Step 1
Preheat grill to high. (I used the oven)
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 2 minutes.
In a large, heatproof bowl, pour the vinegar mixture over the cucumber; toss.
Lower the grill heat to medium. In a medium bowl, combine the cheeses. Brush 2 Tbsp olive oil over the cut sides of the baguette.
Arrange on the grate cut side down and grill until lightly toasted, about 1 minute; 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 c 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.
From Everyday with Rachael Ray.