The Goat Cheese on Toast I had in Berlin was so amazing, I decided to recreate it, but added some roasted bell peppers atop, and some marinated steak tips, which Jonathan picked up from  The Meat House . Placed it over a fresh romaine and tomato blend that helped balance the rich flavor of the chevre. I thought I could find a Balsamic glaze around here because it was so popular in Europe, but I guess not, so I just drizzled a bit of Modena Balsamic Vinaigrette.

The Goat Cheese on Toast I had in Berlin was so amazing, I decided to recreate it, but added some roasted bell peppers atop, and some marinated steak tips, which Jonathan picked up from The Meat House. Placed it over a fresh romaine and tomato blend that helped balance the rich flavor of the chevre. I thought I could find a Balsamic glaze around here because it was so popular in Europe, but I guess not, so I just drizzled a bit of Modena Balsamic Vinaigrette.