Baked goat cheese with garden salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Fresh log chevre* |
| 3 | Thyme sprigs (or more) | |
| Olive oil | ||
| 1 | cup | Fine dried bread crumbs |
| 1 | teaspoon | Dried thyme; crushed |
| 2 | tablespoons | Red wine vinegar -or more |
| Salt, pepper | ||
| ½ | Head rocket (or see note) | |
| 1 | Day-old baguette | |
| ½ | cup | Butter; melted |
| 2 | Lg. garlic cloves; split | |
Directions
*Note: Chevre should be cut into 4 (½-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 ¼ cup olive oil. Marinate up to 1 day. Mix bread crumbs and dried thyme. Set aside. Make dressing with ½ cup olive oil, vinegar and salt and pepper to taste. Set aside. Wash and dry lettuces. Slice baguette into 24 (¼-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.