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Has dairy from:
Has gluten from:
Not vegan due to:
Not paleo due to:
This recipe has no customizations.
trimmed artichoke heart, quartered if small, sliced about 1/2 inch thick if large and tossed with 1 tablespoon extra-virgin olive oil and salt and pepper to taste.
sliced into long thin strips.
any bread of choice will work.
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Cover a baking sheet with parchment and spread the artichoke hearts and tomato slices over the pan in a single layer.
Roast for 10 minutes and turn over the pieces. Return to oven and roast for another 10 minutes, until browned and tender.
Remove the artichoke hearts from the pan and roughly chop. Leave the tomatoes in slices.
Add the goat cheese and the minced garlic to a bowl.
Mash goat cheese in a bowl and roasted artichoke hearts. Mash together.
Using a panini press or a frying pan, butter one side of each piece of bread. Lay 1-2 pieces of bread, buttered side down, on the press or in the frying pan.
Spread a layer of the goat cheese onto the bread and add roasted tomato slices. Sprinkle with basil strips and place the top piece of bread on the sandwich, buttered side up.
Grill each side until the bread has toasted to your desired level of crispness. Serve immediately.
Make it Dairy Free!
A partially dairy-free variant of this recipe can be made to reduce the amount of dairy.
Just substitute Earth Balance Natural Buttery Stick for butter.
This recipe has the following nutrient totals:
Protein 34.3 g
Carbohydrates 47.7 g
Iron 0.20 mg
Fiber 4.49 g
Calcium 7.50 mg
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.