Baked Goat Cheese with Garden Lettuces

Updated February 23, 2016
This image courtesy of Joseph DeLeo

We have kept this dish on the menu every day since we opened. We vary the accompaniment sometimes, according to what’s available, adding slices of ripe pear and watercress in the fall, for instance, or rocket leaves and hazelnut oil. Delicious as a first course, it can also be served after a meal, as a combination salad-and-cheese course. Our goat cheese is made for us in Sonoma County. Investigate fresh local goat cheeses in your area, or use a French chèvre.


Cooking Methodbaking



Total Timeunder 4 hours

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party

Recipe Courseappetizer, side dish, tapas/small plates

Equipmenttoaster oven

Five Ingredients or LessYes


Taste and Texturecheesy, savory

Type of Dishfirst course salad, warm salad


  • ½ pound fresh goat cheese (one 2 by 5-inch log)
  • 1 cup extra virgin olive oil
  • 3 to 4 sprigs fresh thyme, chopped
  • 1 small sprig rosemary, chopped
  • ½ sour 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
  • ½ pound garden lettuces, washed and dried


Carefully slice the goat cheese into 8 disks about ½ inch thick. Pour the olive oil over the disks and sprinkle with the chopped herbs. Cover and store in a cool place for several hours or up to a week.

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 colored. Grate into fine crumbs on a box grater or in a food processor. The crumbs can be made in advance and stored until needed.

Preheat the oven to 400°F. (A toaster oven works well.) Remove the cheese disks from the marinade and roll them in the bread crumbs, coating them thoroughly. Place the cheeses on a small baking sheet and bake for about 6 minutes, until the cheese is warm.

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.



Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Well, for women, this snack recipe uses up almost your full daily allowance of fat recommended for a healthy heart. According to the American Heart Association, no more than 35g of fat is recommended for adult women, and 30g limit if petite. I get sick if go over this limit myself. I will get a gallbladder attack. Cheese is not my friend. We choose to avoid cheese in our home now. Open our frig, and you will find fat free milk, fat free salad dressing, fat free sour cream, and fat free yogurt. Ice cream and butter do not enter our home. We have fat free yogurt once in a while with carmel and fruit, etc, all fat free. There are many delicious snacks that are low fat. This is not one of them.


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Sign In using Email and Password