French Food Friday - Baked Goat's Cheese with Garden Salad

 

I am in the mood for something yummy and quick and this goats cheese salad will be  perfect for ce soir.

Baked Goat's Cheese with Garden Salad

INGREDIENTS

8 ounces Laura Goats Cheese Log, cut into 4 1-1/2-inch thick rounds

3-4 sprigs fresh thyme

3/4 cup virgin olive oil, divided

1 cup fine, dry bread crumbs

1 teaspoon dry thyme

2-3 tablespoons red wine vinegar

Salt and pepper, to taste

4 handfuls garden lettuces (arugula, lamb's lettuce, small oak leaf and red lettuces, chevril)

Day-old baguette

1/2 cup butter

2-3 cloves garlic

METHOD

Marinate the cheese and fresh thyme sprigs in 1/4 cup virgin olive oil for a day.

When ready to prepare the dish, mix together the bread crumbs and dried thyme in a bowl.

Prepare the vinaigrette by whisking together 1/2 cup virgin olive oil and red wine vinegar, adding salt and pepper to taste.

Wash and dry the lettuce.

Slice the baguette into 24 slices, each about 1/4 inch thick.

Melt about 1/2 cup butter.

Brush each slice of baguette with some melted butter. Bake in a preheated 350ºF oven for 5-7 minutes, until the croutons are light golden brown.

Peel and cut in half the garlic. While still warm, rub each crouton with a cut clove of garlic.

Dip marinated cheese slices in the bread crumbs and place on a lightly oiled baking dish. Bake in a preheated 400ºF oven for about 6 minutes, until cheese is lightly bubbling and golden brown.

Toss the lettuces with enough vinaigrette to lightly coat and arrange them on 4 round salad plates. Place the cheese in the center of the plates with the more browned side up, and arrange the croutons around the cheese.

bonne fin de semaine à tous, Leeann x