Grilled Spicy Naan with Goat Cheese

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Grilled Spicy Naan with Goat Cheese

Spice things up with this easy Grilled Spicy Naan with Goat Cheese.

I always forget how much a Turmeric, and Cumin fan I am, until it’s toasting or stewing away in a dish. There’s something about both of them that create an appetite out of nowhere. The herbs combined with onion sautéing do incredible things to the saliva glands. Funny how aromas do that, isn’t it?

When making this Grilled Spicy Naan with Goat Cheese, I wasn’t too hungry, but boy did these naan flatbreads disappear quickly. The heat created with the seasoning combination isn’t overly spicy, but rather a subtle one that comes back making you want more.

Goat cheese fan? You’ll be in goat cheese heaven with this one. Personally, I’m not a huge goat cheese fan, so I only used about half the amount on my naan flatbread and prepared one with the full amount of cheese for my husband. Next time I’ll double the onions though. I like some sautéed onions!

Grilled Spicy Naan with Goat Cheese

These were quick to put together, which is always a perk in my cooking book. And if you’re not up for grilling outdoors, a panini press or grill pan will work too.

These Grilled Spicy Naan with Goat Cheese were perfect for an early supper, but would make a super appetizer or party food for many occasions. Try them soon!

Grilled Spicy Naan with Goat Cheese
A spicy meal or appetizer.
  • 2 tablespoons oil, divided
  • 1 cup thinly sliced onion
  • 1 teaspoon McCormick® Gourmet Collection Turmeric, Ground
1/2 teaspoon McCormick® Gourmet Collection Cumin, Ground
  • ½ teaspoon McCormick® Gourmet Collection Red Pepper, Crushed
1 package (8.8 ounces) naan (2 pieces)
2 vine-ripened tomatoes, sliced
  • 6 ounces goat cheese (chèvre), crumbled
  • 1 tablespoon chopped fresh mint
  1. Heat 1 tablespoon of the oil in medium skillet on medium heat. Add onion; cook and stir 3 minutes or until softened. Stir in turmeric, cumin and red pepper. Set aside.
  2. Brush tops of naan lightly with remaining 1 tablespoon oil. Place oiled-side down on the grill. Close lid. Grill over medium heat 1 to 2 minutes or until grill marks appear on the bottom of the crust. Carefully flip crust over using tongs or spatula.
  3. Spread ½ of the onion mixture evenly on each crust. Top with tomatoes and goat cheese. Close lid. Grill over low heat 1 to 2 minutes or until cheese is melted. Remove from grill. Sprinkle with mint. Serve immediately.
Recipe from McCormick.


(I have worked with McCormick on non-blog related projects. This is not a sponsored post. As always, all opinions are my own.)