Baked Goat Cheese With Garden Salad Recipe
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Ingredients : Baked Goat Cheese With Garden Salad Recipe
8 oz Fresh log chevre*
3 Thyme sprigs (or more)
Olive oil
1 cup Fine dried bread crumbs
1 tsp Dried thyme, crushed
2 tbsp Red wine vinegar -or more
Salt, pepper
1/2 Head rocket (or see note)
1 Day-old baguette
1/2 cup Butter, melted
2 Lg. garlic cloves, split
*Note: Chevre should be cut into 4 (1/2-inch-thick) rounds. **Instead
of rocket, lamb's lettuce or small oak leaf and red leaf lettuces or
chervil may be used instead. Place goat cheese rounds and fresh thyme
in shallow pan or dish. Sprinkle with 1/4 cup olive oil. Marinate up
to 1 day. Mix bread crumbs and dried thyme. Set aside. Make dressing
with 1/2 cup olive oil, vinegar and salt and pepper to taste. Set
aside. Wash and dry lettuces. Slice baguette into 24 (1/4-inch-thick)
slices. Brush each slice with some of melted butter. Place on baking
sheet and bake at 350F 5 to 7 min utes, or until croutons are lightly
browned. While still warm rub each crouton with cut clove of garlic.
Dip marinated cheese slices in bread crumbs. Place in lightly oiled
baking dish. Bake at 400F 6 minutes, or until cheese is barely
bubbling and is golden brown. Toss lettuces with enough dressing to
lightly coat. Arrange on 4 salad plates. Place cheese in center of
plates, browned side up. Arrange croutons around cheese.
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