Baked Goat Cheese With Garden LettuceFeatured by Handley Cellars in the Gold Wine Club.
Pair this cheesy delicacy with your favorite bottle of Pinot Noir!Yield: 4
Prep Time: 180 Minutes
Cook Time: 26 Minutes
• ½ pound fresh goat cheese (one 2” by 5” log)
• 1 cup extra-virgin olive oil
• 3 to 4 sprigs fresh thyme, leaves only, chopped
• l small sprig rosemary, leaves only, chopped
• ½ sourdough baguette, preferably a day old
• 1 tablespoon red wine vinegar
• 1 teaspoon sherry vinegar
• salt and pepper
• ¼ cup extra-virgin olive oil, walnut oil, or a combination of both
• ½ pound garden lettuces, washed and dried
1. Carefully slice the goat cheese into 8 disks about ½ inch thick. Place in a container wide enough to hold them in one layer, and pour the olive oil over the disks. Sprinkle with the chopped herbs. Cover and store in a cool place for several hours up to a week.
2. Preheat the oven to 300° F. Cut the baguette in half lengthwise and dry out in the oven for 20 minutes or so, until dry and lightly browned. Grate into fine crumbs on a box grater or in a food processor. The crumbs can be made in advance and stored until needed.
3. Preheat oven to 400° F. (A toaster oven works well.) Remove the cheese disks from the marinade and roll them thoroughly in the bread crumbs. Place the cheese on a small baking sheet and bake for about 6 minutes, until warm.
4. Measure the vinegars into a small bowl and add a big pinch of salt. Whisk in the oil and a little freshly ground pepper. Taste for seasoning and adjust. Toss the lettuces lightly with the vinaigrette and arrange on salad plates. With a metal spatula, carefully place 2 disks of the baked cheese on each plate and serve.