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Roasted Beet Sandwiches (West Coast Bread Mix), Onion & Garlic Goat Cheese

Roasted Beet Sandwich with West Coast Bread Mix

Try this fresh and delicious sandwich on homemade bread. Don’t panic, this bread is quick and easy to make with the West Coast Bread Mix. Just add your favourite can of beer or cider to the package and bake. Slice you’re fresh baked bread and craft this delicious roasted beet sandwich!

West Coast Bread

Roasted Beet Sandwich with West Coast Bread Mix
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Roasted Beet Sandwiches (West Coast Bread Mix) with Onion & Garlic Goat Cheese
Prep Time
10 mins
Cook Time
1 hrs
Total Time
1 hrs 10 mins
 


Course: Main Course
Servings: 4 Sandwiches
Ingredients
  • 1 Package Snowdon House West Coast Bread (Bake according to directions)
  • 4 Medium Beets
  • 1 tbsp olive oil
  • 1/4 cup olive oil
  • 2 tbsp Snowdon House Onion and Garlic Dip
  • 4 oz goat cheese softened (Requires sour cream, crème fraiche or goat cheese)
  • 1/2 cup crème faiche or sour cream
  • 2 cups baby arugula
  • pinch tarragon and salt and pepper to taste
Instructions
  1. Premix onion & garlic dip and bake West Coast Bread (can do this the night before).

  2. Preheat oven to 375 degrees.

  3. Arrange the beets in a baking dish and drizzle with olive oil (turn to coat well). Cover the dish with foil and roast the beets until tender when pierced with a paring knife about 1 hour. Let cool.

  4. Peel the beets and slice 1/4 inch thick.

  5. Combine the beets, olive oil, 1/2 of the tarragon in a medium bowl, season with salt and pepper.

  6. Position a rack in the oven 6 inches from the broiler on high and lightly toast the cut sides up under broiler.

  7. Portion the beet mixture evenly over the bottom halves of the bread. Drop the cheese mixture by spoonful's over the beets.

  8. Top the cheese with the arugula dividing evenly. Place the top halves of the bread over the arugula and press. Cut the sandwiches in half on the diagonal and serve.

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Tomato Basil Beer Bread Baguette

 

Tomato & Basil Bread

tomato basil beer bread
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Tomato Basil Beer Bread Baguette
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Course: Appetizer, Main Course
Ingredients
  • 1/2 cup Black Olives chopped
  • 2 Roma Tomatoes chopped
  • 1/2 cup Feta Cheese
  • 1/4 Red Onion chopped
  • 5 ml Olive Oil
  • 5 ml Snowdon House Lemon Verbena Infused Vinegar
  • 1 Package Snowdon House Tomato Basil Beer Bread Mix
  • Salt & Pepper to taste
Instructions
  1. Preheat oven to 375 degrees F

  2. Prepare Tomato Basil Beer Bread dough as per instructions on package. (You will also need a cookie sheet lined with parchment paper for this recipe).

  3. Place chopped tomatoes, olives, feta cheese, onion, salt and pepper in bowl and toss with oil and vinegar; place to the side.

  4. Place your dough lengthwise on the cookie sheet. Cook dough for 15 minutes; remove from the oven.

  5. Spread tomato, olive and feta mixture on top, return to oven and cook for 5 more minutes.

  6. Serve Warm.


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Crostini With Apricot and Bay Infused Vinegar Chicken Topped with Apricot and Mango Brie Topper

Crostini With Apricot and Bay Infused Vinegar Chicken Topped with Apricot and Mango Brie Topper
Crostini With Apricot and Bay Infused Vinegar Chicken Topped with Apricot and Mango Brie Topper
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Crostini With Apricot and Bay Infused Vinegar Chicken Topped with Apricot and Mango Brie Topper
Servings: 16 Crostini
Ingredients
  • 1 One baguette cut into 16 slices 1/4- 1/2 inch thick slices
  • 2 cloves garlic cut in half
  • 2-3 tbsp olive oil
  • 1/2 pound chicken
  • kosher salt and freshly ground pepper
  • 1/2 bottle Snowdon House Apricot & Bay Infused Vinegar
  • 1/4 cup Snowdon House Apricot and Mango Brie Topper
  • 16 pieces curly endive Frisee washed and dried
Instructions
For the Crostini:
  1. Position a rack 6 inches from the broiler and turn the broiler to high. Rub one side of each bread slice with the garlic and set on a baking sheet lined with aluminum foil. 

  2. Brush the garlic side with oil and season with salt. Broil until the bread is browned one to 2 minutes. Flip and broil on other side.

For the Topping:
  1. Marinate your chicken in the Apricot and Bay infused Vinegar overnight.

  2. Place your chicken in a fry pan with all the liquid from marinating. Cook chicken gently until it is no longer pink, remove from fry pan and place on plate.

  3. Continue to reduce the vinegar till it is quite thick it may take an additional 10 minutes after the chicken is cooked.

  4. Place chicken on top of baguette. Once the vinegar is thick add the brie topper to it and place on top of Chicken and serve.


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