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Baked Goat Cheese With Garden Lettuce

Featured by Handley Cellars in the Gold Wine Club.
Baked Goat Cheese With Garden Lettuce


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.

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