Baked Goat Cheese With Garden Salad
- Total Time
- 15 minutes, plus overnight refrigeration
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Ingredients
- ½cup olive oil, plus additional for oiling dish
- 4sprigs fresh thyme
- 1bay leaf, crumbled
- 4 2½-inch rounds of fresh goat cheese, each about ½-inch thick
- 2tablespoons balsamic vinegar
- ½teaspoon kosher salt
- Freshly ground pepper to taste
- ½cup fine dry bread crumbs
- 5cups fresh greens (rocket, lamb's lettuce, small oak-leaf and red- leaf lettuces, chervil)
Nutritional analysis per serving (4 servings)
387 calories; 34 grams fat; 8 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 3 grams polyunsaturated fat; 14 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 8 grams protein; 328 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine ¼ cup of the olive oil, the thyme and the bay leaf in a shallow dish. Add the cheese, and marinate in the refrigerator several hours or overnight.
- Step 2
To make the vinaigrette, put the vinegar in a bowl and whisk in the remaining ¼ cup olive oil. Season with the salt and pepper.
- Step 3
Preheat the oven to 450 degrees. Grease a small baking dish. Remove the goat cheese from the oil and coat with the bread crumbs. Put in the dish and bake until the cheese is lightly bubbling and golden brown, about 4 to 5 minutes.
- Step 4
Meanwhile, toss the greens with the vinaigrette and divide among 4 plates. Place a round of goat cheese on the center of each salad, browner side up. Serve immediately.
Private Notes