Goat Cheese Toasts with Grilled Eggplant and Fresh Herbs

Mountain White
Mountain White



  • 3 oz. Goat Cheese
  • 2 Tbsp. Yogurt
  • Sea Salt, to taste
  • Fresh Parsley Sprigs
  • Grilled Eggplant and Cherry Tomatoes (see below)
  • 2 Slices Canyon Bakehouse Mountain White Bread, toasted

Grilled Eggplant and Cherry Tomatoes

  • One small eggplant, sliced
  • 6-8 Cherry Tomatoes
  • ½ C. Olive Oil
  • ¼ C. Apple Cider Vinegar 
  • 2 Tbsp. Fresh Herbs, chopped, such as parsley, thyme, tarragon and chervil
  • Salt and Pepper to taste


  1. Whisk together the olive oil an apple cider vinegar.
  2. Toss the sliced eggplant and tomatoes with the vinaigrette and chopped herbs to marinate. Refrigerate for 2-4 hours or overnight.
  3. Grill the eggplant and tomatoes briefly.
  4. In a small bowl, whisk together the goat cheese, yogurt and sea salt.
  5. Spread the toasts with the goat cheese mixture.
  6. Top the goat cheese spread with parsley sprigs, grilled eggplant and tomatoes.