Goat Cheese

Concepts

Goat Cheese eCookbook

Chicken in the Clouds Ciabatta

The G.O.A.T. Margherita

Sage & Brown Butter Squash

Herbed Zucchini Rollatini

Perfectly Peachy Salad

President® Crumbled Goat Cheese and Spinach Frittata

Make It: Spring Cheese Plate

Make It: Summer Cheese Plate

Make It: Autumn Cheese Plate

Make It: European Cheese Plate

Make It: Dessert Cheese Plate

Make It: Holiday Cheese Plate

4	Boneless, skinless chicken thighs
1 tsp.	Herbes de Provence
4 tbsp.	Extra virgin olive oil
¼ cup	Sun-dried tomato spread
¼ cup	Pesto
4	Ciabatta rolls, halved for sandwiches
	Salt and freshly ground pepper to taste

FOR THE CHEESE CLOUDS

4 oz.	Président Goat Cheese, room temperature
2 tbsp.	Heavy cream

FOR THE CHEESE CLOUDS

ASSEMBLY

Preheat grill to medium-high heat.
Sprinkle both sides of the chicken thighs generously with salt, pepper, Herbes de Provence, and oil.
Grill chicken thighs on medium-high for 10 to 12 minutes, turning and flipping occasionally, until the internal temperature of the thickest part reaches 165 degrees F.
Spread 1 tbsp. of the sun-dried tomato spread on the bottom half of each roll, then spread 1 tbsp. of the pesto on the top half of each roll.
Delicately spoon the Goat Cheese Clouds below and on top of the chicken on each of the roll bottoms. Cover with the roll tops and slice each sandwich to serve.

Select Cheese