rice salad, just scoop and eat, but even though I like the individual components of that rice salad, somehow, together, I didn't like them. So this week I'm trying something new: a savory quick bread. Specifically, Goat Cheese, Bacon, and Olive Quick Bread. It's a David Lebovitz recipe from the February 2016 Food & Wine.
And a delicious, golden side:
Published recipe here.
Here's our version:
Goat Cheese, Bacon, and Olive Quick Bread
adapted from recipe in February 2016 Food & Wine
half a package bacon, cooked and crumbled
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon cayenne
1/4 teaspoon kosher salt
4 large eggs, at room temperature
1/2 cup buttermilk
1/4 cup extra-virgin olive oil
2 teaspoons Dijon mustard
8 ounces fresh goat cheese, crumbled
1 1/3 cups freshly grated parmesan cheese
1/2 cup pitted kalamata olives, halved lengthwise
2-3 tbsp finely chopped sun-dried tomatoes
Preheat the oven to 350°. Coat a 9-inch loaf pan with cooking spray and line the bottom with parchment paper. In a bowl, whisk the flour with the baking powder, cayenne, and salt. In another bowl, whisk the eggs with the buttermilk, olive oil, and mustard. Make a well in the center of the dry ingredients. Stir the egg mixture into the dry ingredients until just combined. Fold in the goat cheese, parmesan, olives, bacon, and sun-dried tomatoes. Sprinkle in as much/little thyme as you like. Scrape the batter into the prepared loaf pan and smooth the surface. Bake the bread until it is golden on top/a toothpick inserted in the center comes out clean, 35-50 minutes. Let cool for 15 minutes, then run a knife around the loaf to loosen it from the pan. Invert onto a plate and let cool completely. The bread can be wrapped in plastic wrap and then foil and kept in the refrigerator for 1 week.