Baked Goat Cheese Salad

Baked Goat Cheese Salad
(Adapted from Food and Wine)
Serves 2 (with leftovers)


1 10 oz Goat Cheese log
1/4 cup olive oil
1/4 tsp ground thyme
1/2 cup dry breadcrumbs (more if needed)
1/4 cup Balsamic or Red Wine vinegar
S&P to taste
1/2 cup Extra Virgin olive oil
Lettuces, mixed greens, spinach


1. In a large glass pan, drizzle 1/4 cup olive oil. Sprinkle in the ground thyme and mix it all up.

2. Divide your log of goat cheese into about 8 portions and slice. You may have to reshape the rounds because goat cheese can be crumbly.

3. Place each round into the pan, then turn to coat. Refrigerate for 8 hours or overnight.

4. Preheat oven to 400 F. 

5. Coat the rounds of goat cheese with the breadcrumbs and transfer to a lightly oiled pan. Bake until golden brown and bubbly, about 10-12 minutes.

6. Meanwhile, prepare your vinaigrette. In a bowl, add the vinegar and S&P. As you whisk, drizzle in the 1/2 cup of EVOO (Extra Virgin Olive Oil!). Set aside.

7. Wash and dry your salad greens and transfer to a bowl. Drizzle the vinaigrette over your greens and toss well.

8. Divide your green onto plates. Top with croutons and baked goat cheese rounds.


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