I don't really get excited about breakfast most days. I am grabbing something to eat in the car. But from time to time I have a few extra minutes in the house with my son and I like to make a special treat. This recipe can be pulled together under 15 minutes. I love the savory sharpness of goat cheese and it is so nicely accented by the slightly sweet but herbal oranges. I used a nice seedy whole grain bread but you can really use your favorite bread or whatever you have on hand. This is great because the broiler can be used at the same time for the oranges and the toast. —meganvt01
navel oranges, supremed (pith removed from the outside and the segments cut away from the membranes) RESERVE THE JUICE IN A BOWL!
thick slices of your favorite bread (I used a seedy whole grain)
Preheat broiler. Mix the orange segments with the honey, rosemary, and olive oil. Place on a cookie sheet lined with aluminum foil (easy clean up!).
Broil the oranges about 4 inches from the broiler until lightly caramelized - about 4 - 7 minutes.
Mix the goat cheese with the yogurt and 1 tablespoon of the juice that has accumulated with the orange segment mixture. Mix until smooth.
At the same time the oranges are caramelizing - lightly toast your bread on both sides - you can use a toaster or the broiler.
Spread the goat cheese mixture on the toast and broil until the mixture bubbles and turns lightly brown about 2 - 4 minutes. During this step - try to make sure the mixture covers the entire toast slice - any exposes bread pieces may get too dark under the broiler. You may like this - if not, just cut off the too dark pieces when the toasts are removed from the oven.
Put the oranges over top of the toast, top with toasted pine nuts and sprinkle with flaky sea salt. Serve with reserved juice if you want more intense orangy flavor. Serve immediately!
After spending years in school while working full time, I'm happy to finally have my evenings pursuing my other passion, cooking! I have a 4 year old boy and a husband that are both adventurous eaters and supportive tasters. I spend a good bit of my vacation travel preparation researching local and regional foods and my friends all make fun of my food obsession.
I've always been pretty confident with my techniques cooking from recipes but I am enjoying Food52's challenge of putting those techniques to work for my own versions of my favorite foods. I love to learn and the group of people that contribute to this site are a great resource.
As an Annapolis native, I love to cook with our local produce and seafood whenever possible. I try to support our community of fisherman, farmers, other food producers and chefs as much as possible.