A and I just returned from our trip to Portland. After getting invited to a wedding on Hood River earlier this year we figured we’d head out west early and see what Portland was all about. We ate and walked our way through the town, reveling in the lack of humidity and glorious weather that is the Portland summer. Our big take aways? Portland has lots of food trucks, breweries, espresso bars, and strip clubs (not so sure what’s up with that last one but hey, to each his own!).
This city sure knows how to do it’s food and drink. Dinners out at Blue Hour and Le Pigeon were standouts. A talked about the burrito (our first meal) and hot sauce from Titos (above) the whole trip. I savored a sandwich and chilled beet soup from Addy’s for lunch while A devoured some chicken rice from a nearby truck, which lived up to the same dish we loved while in Singapore.
Of course after all of this indulgence, we needed a break. These crostinis were a perfect impromptu lunch that didn’t bust our guts.
Tomato Goat Cheese Crostini
- toasted slices of bread
- goat cheese*
- cherry tomatoes, quartered
- shallots, finely diced
- red wine vinegar
Toss the tomatoes and shallots with a splash or two of the vinegar. Season with salt and pepper and let sit for 10 minutes or longer. Spread the goat cheese on the toast, top with spinach and the marinated tomatoes.
*Not a fan of goat cheese (Hi Sarah!)? Use some greek yogurt instead. Stir one or two spoonfuls in a small bowl with a sprinkling of sea salt and cumin or za’atar and set aside for about ten minutes. Use in place of the cheese.