Both recipes are so easy to make I know I'll be making them all summer. Oh, and the goat cheese dill spread is a great substitute for your usual veggie dip too (do I hear 4th of July party food)!
Goat Cheese Dill SpreadIngredients
8 ounces goat cheese, at room temperature
1 tablespoon olive oil
1 lemon, juiced
1/4 cup fresh dill, finely chopped
Salt and pepper to taste
Place the goat cheese, olive oil, lemon juice and fresh dill in a small mixing bowl. Stir to combine all ingredients well. Salt and pepper to taste. Goat cheese spread can be stored in the refrigerator for up to 2 weeks.
Summer Veggie SandwichIngredients
2 slices of bread of choice, toasted (I used La Brea Toasted Sunflower Honey Bread)
2 slices cucumber, sliced length wise
2 large slices heirloom tomato
1/4 cup broccoli sprouts, washed
1/4 avocado, sliced
1-2 tablespoons goat cheese dill spread
Spread the goat cheese dill spread on both slices of the toasted bread. Layer the cucumber, heirloom tomato, sprouts and avocado on one piece of the prepared bread. Top with the other slice of prepared bread. Slice in half and serve with herb potato chips.
Note: Substitute any of your favorite summer veggie in this sandwich and let us know how it turns out!