Baked Goat Cheese With Garden Salad

Recipe Ingredients

4		Fresh log chevre - 1/2" thick
3		Thyme sprigs - (or more)
		Olive oil
1 cup	146g / 5.1oz	Fine dried bread crumbs
1 teaspoon	5ml	Dried thyme - crushed
2 tablespoons	30ml	Red wine vinegar -or more
		Salt - pepper
1/2 tablespoon	7.5ml	Rocket - (or see note)
1		Day-old baguette
1/2 cup	99g / 3.5oz	Butter - melted
2 cups	474ml	Garlic cloves - split (large)

Recipe Instructions

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 minutes, 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.

Hints

Note: Instead of rocket, lamb's lettuce or small oak leaf and red leaf lettuces or chervil may be used instead.

Source:
Alice Waters, Chez Panisse, Berkeley, Calif.

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