Broiled chèvre and avocado open-face sandwich

Summer weather was out in full force this weekend, and I took very advantage to soak up the awesome temps as much as I could. Yesterday I cleaned up the grill and put it to use for the first time this season, and today, after some quality time in the sun that included a snooze, breaking into my newest tome, The New Making of a Cook by Madeleine Kamman and a run, I decided a light dinner was in order.

This recipe was a great match for what I was looking for. Full of flavor and so easy to pull together, you could use this recipe for virtually any meal of the day. Top with a poached egg and serve it for breakfast, downsize the portion for an easy crostini appetizer or serve with a side of grilled vegetables for a light lunch!

Have fun with this one!



  • Any bread of your choice
  • 1-2 tbsp olive oil
  • Chèvre cheese
  • Avocado, sliced
  • Cherry or grape tomatoes, sliced in half
  • Greens of your choice (I used arugula microgreens)
  • Black pepper, salt and balsamic glaze


Turn your broiler on to low. Drizzle olive oil over the sliced bread (be generous) and place in the oven on the middle rack.

Broil for 2-4 minutes, keeping an eye out not to let it burn, until light golden and crispy.

While the bread broils, prep your avocado, tomatoes and greens.

To make the balsamic glaze, heat ¼ – ½ cup balsamic vinegar in a pan and reduce until thickened.

To assemble, plate the bread and layer with the chèvre, then avocado, then tomatoes and greens. Sprinkle with salt and pepper and drizzle on the balsamic glaze.


Mini frittatas with spinach, mushroom and goat cheese

Here’s a simple dish for any weekend breakfast or brunch. I had a ton of ingredients that needed to be used up so I threw together these mini frittatas. The best part is the onions, the flavor really comes out with the caramelization. Happy eating!




  • 5 egg whites
  • 3 eggs, whole
  • 1/2 cup milk of choice
  • 1/2 cup spinach, cooked
  • 1/2 cup portobellos, cooked
  • 1/4 cup red onion, glazed (instructions below)
  • 1/4 cup goat cheese
  • 1.5 tbsp fresh rosemary, chopped finely
  • 1 tbsp balsamic vinegar
  • 1.5 tsp grapeseed oil
  • 1 tsp olive oil
  • pinch of kosher salt + black pepper


  • Preheat oven to 350 °F
  • Sauté spinach and portobellos with olive oil in pan
  • Chop red onion and place in pan with balsamic vinegar and grapeseed or olive oil. Cook until onions are caramelized with vinegar
  • Whisk egg whites, eggs, and milk together
  • Add in rosemary and goat cheese and stir lightly
  • Combine vegetables in separate bowl
  • Place vegetable mixture in muffin tin, and fill 1/4 of the way up
  • Pour egg mixture over vegetables until tins are 3/4 full
  • Bake for 20 minutes, or until eggs are set

Yields 12 mini frittatas.