Garden Lettuces with Baked Goat Cheese

Garden Lettuces with Baked Goat Cheese
Photo by Mark Thomas


  • 1 Tbs. chopped fresh marjoram or thyme (or a mix of the two)
  • 3 small logs fresh goat cheese (12 to 14 oz. total)
  • ¾ lb. garden lettuces: small oak leaf, red leaf, arugula, mâche, and any other tender lettuce greens, washed and dried well
  • About 1 cup fine fresh breadcrumbs
  • 2 to 3 Tbs. sherry vinegar or redwine vinegar
  • Salt and freshly ground black pepper to taste
  • 3 to 4 sprigs fresh thyme
  • + 1 more ingredients
    • ½ cup extra-virgin olive oil; more as needed

Slice the goat cheese into 16 or more disks, each 1/2 inch thick. In a small dish, arrange the disks snugly and pour the olive oil over them (add more if needed to cover). Add the sprigs of thyme, cover with plastic, and marinate in the refrigerator for a few hours or overnight. Heat the oven to...

View full recipe at Fine Cooking


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