Baked Goat Cheese with Baby Greens

Begin Marinating the cheese one day ahead.
4 servings

Ingredients
1/2 cup olive oil
4 fresh thyme sprigs or 1 teaspoon dried
1 bay leaf, crumbled

2 4-ounce logs soft mile goat cheese (such as Montrachet), each cut into four 1/2-inch thick rounds

1 cup toasted fresh white breadcrumbs
3 tablespoons balsamic vinegar or 2 tablespoons red wine vinegar
8 cups Assorted baby greens (such as arugula, oakleaf and red leaf)

Preparation
Combine first three ingredients in small bowl. Arrange cheese rounds in single layer in small glass baking dish. Pour oil mixture over cheese. Turn cheese to coat. Cover and refrigerate one day.

Preheat oven to 450° F. Lightly oil baking sheet. Place bread crumbs in bowl. Remove cheese from oil; reserve oil. Coat each round with bread crumbs, pressing gently to adhere. Arrange cheese on prepared baking sheet. Bake until lightly bubbling and golden, about five minutes.

Whisk vinegar into reserved oil mixture. Season with salt and pepper. Place greens in bowl. Pour over enough vinaigrette to coat lightly season with slat and pepper. Top salad with hot goat cheese.


Bon Appétit
November 1993