Baked Goat Cheese with Spring Lettuce Salad

Baked Goat Cheese with Spring Lettuce Salad
Photo by Annabelle Breakey


  • Leaves from 1 small sprig rosemary, chopped
  • ½ baguette, cut into eight 1/4-in.-thick slices
  • 1 cup panko (see Notes)
  • ½ cup toasted walnuts, coarsely chopped
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon sherry vinegar
  • ½ pound baby lettuces or salad mix, washed and dried
  • + 5 more ingredients
    • Leaves from 4 sprigs thyme, chopped
    • 2 ½ tablespoons walnut or extra-virgin olive oil
    • 1 ½ cups extra-virgin olive oil
    • ½ teaspoon coarse kosher or sea salt
    • 12 ounces fresh, mild goat cheese (such as Haystack's Boulder Chèvre)

1. Shape the goat cheese into eight 1-in.-thick disks and put in a container just big enough to hold them in one layer. Sprinkle cheese with herbs and pour on olive oil. Cover and chill at least 12 hours and up to a week (see Notes). One hour before baking, pop them in the freezer to firm up. 2. ...

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