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Baked Goat Cheese with Garden Lettuces Recipe-4423

Photo by: Joseph DeLeo
Comments: 1
 

Recipe

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.

Yield: Serves 4

Ingredients

  • 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

Directions

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.


© 1999 Alice L. Waters

Note from Cookstr's Editors

Nutritional information includes 1/4 teaspoon of added salt.

 

Nutritional Information

Nutrients per serving (% daily value)

460kcal (23%)
125mg (13%)
11mg (19%)
373mcg RAE (12%)
193mg
31mg
17g
2g
2g
29g
26mg (9%)
683mg (28%)
11g (55%)
31g (48%)
4mg (20%)
 

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  • Suzy Carson

    11.20.12 Flag comment

    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.

 

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