Barleygarden’s  Best Day Chèvre 5

Barleygarden Kitchen & Craft Bar

Chef Kevin Ouzts

900 Avalon Boulevard, Alpharetta

How To

2 slices of The General Muir Bakery sourdough bread, toasted

1.5 oz of Sommer Maid Creamery fresh goat cheese

4 slices of Spotted Trotter bacon

2.5 oz roasted red pepper

.5 oz arugula

This menu item at Barleygarden wins a blue ribbon for the sandwich with the most clever name ever!

Cook the bacon until crispy and set aside. Place the peppers cut side down on a rimmed baking sheet that has been lined with parchment paper. Roast the peppers in the pre-heated 450 degree oven for about 25 minutes; or until the skins are completely wrinkled and the peppers are charred, rotating the sheet if necessary for them to cook evenly.  Remove the pan from the oven and immediately cover it tightly with aluminum foil until cool enough to peel and cut. Toast the bread and spread one slice with the softened goat cheese. Criss-cross the bacon atop the cheese. Dot with the roasted red pepper (purchase prepared or roasted at home). Top with arugula and enjoy! 

Did you know… Two special eye antioxidants called lutein and zeaxanthin are found in good levels in arugula. These phytonutrients are concentrated by your body in the macula region of your eye, the area responsible for detecting fine details like the words on this page!