Baked goat cheese with garden salad
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Baked goat cheese with garden salad
  Goat    Cheese    Salad  
Last updated 6/12/2012 1:06:12 AM. Recipe ID 31564. Report a problem with this recipe.
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      Title: Baked goat cheese with garden salad
 Categories: Salads
      Yield: 4 Servings
 
      8 oz Fresh log chevre*
      3    Thyme sprigs (or more)
           Olive oil
      1 c  Fine dried bread crumbs
      1 ts Dried thyme; crushed
      2 tb Red wine vinegar -or more
           Salt, pepper
    1/2    Head rocket (or see note)
      1    Day-old baguette
    1/2 c  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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Recipe ID 31564 (Apr 03, 2005)

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