Dinner: Vegetable sandwich

A

amanda_pennsylvania

Well-known member
I saw the basic recipe in the March issue of New Mexico Magazine. Had to tweak it, of course.

Spread goat cheese over french bread, mush up an avocado, and spread that over the cheese. Add slices of tomato and sweet onion. Sooooo good. (I think next time I would chop the tomato and onion and add to the mushed avocado--it was hard to keep the sliced tomato in place.)

The recipe added locally-grown herbs and lettuce, which I didn't have. Also added mustard, which I forgot. But it was still good.

Oh, and I had a glass of iced cranberry juice with some fizzy water added for bubbles. Fun. Two chocolate chip cookies for dessert.

Bliss...

 
Sounds very good... a question about feta, though

I have had it lots of times before, but the last couple of times I've tasted it (new batches), it tastes like cheddar cheese that's started to turn bad. Almost sour, not sharp. Is that maybe because of some change in the goats' seasonal diet or something or did I just happen to get a couple of bad cartons (from different stores)?

I remember feta as being tangy and a little salty, but not sour. Or are my tastebuds going south?!

 
You know, I've had the same experience recently.

Made a greek salad that was NOT good because the feta tasted really "off." Sour, not sharp. Wonder what's going on.

 
This does sound good, and I have an avocado that's going a little south,

too squishy for a salad and not big enough for guacamole, but perfect for this! Thanks for the great idea! Now I'm off to surf for New Mexico Magazine, I think I need to read it...

 
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