Chez Panisse Baked Goat Cheese With Garden Salad Recipes

GARDEN LETTUCES WITH BAKED GOAT CHEESE

Steps:

• 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 400°F. In a small bowl, mix the breadcrumbs with the marjoram or thyme. Remove the goat cheese from the marinade (reserving the oil) and coat with the breadcrumb mixture. Line a baking sheet with foil and put the cheese disks on it. Bake until the cheese is lightly bubbling and golden brown, 6 to 8 minutes.
• In a small bowl, whisk the vinegar and 1/2 cup of the olive oil from the marinade. Taste for balance, adding more vinegar if necessary. Season with salt and pepper.
• Toss the lettuces with the vinaigrette and arrange the greens on salad plates. On each mound of lettuce, lay two slices of goat cheese, browner side up.

BAKED GOAT CHEESE WITH GARDEN SALAD

Steps:

• Combine 1/4 cup of the olive oil, the thyme and the bay leaf in a shallow dish. Add the cheese, and marinate in the refrigerator several hours or overnight.
• To make the vinaigrette, put the vinegar in a bowl and whisk in the remaining 1/4 cup olive oil. Season with the salt and pepper.
• Preheat the oven to 450 degrees. Grease a small baking dish. Remove the goat cheese from the oil and coat with the bread crumbs. Put in the dish and bake until the cheese is lightly bubbling and golden brown, about 4 to 5 minutes.
• Meanwhile, toss the greens with the vinaigrette and divide among 4 plates. Place a round of goat cheese on the center of each salad, browner side up. Serve immediately.

BAKED GOAT CHEESE WITH GARDEN LETTUCES

Steps:

• Carefully slice the goat cheese into 8 discs about ½-inch thick. Pour 1 cup olive oil over the discs and sprinkle with the chopped herbs. Cover and store in a cool place for several hours or up to one week.
• Preheat the oven to 300 degrees. Cut the baguette in half lengthwise and put it 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. If the crumbs are still soft, place them back in the oven for a few minutes until dry. The crumbs can be made in advance and stored until needed.
• Preheat the oven to 400 degrees. (A toaster oven works well, too.) Remove the cheese discs from the marinade and roll them in the bread crumbs, coating them thoroughly. Place the discs on a small baking sheet and cook 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 ¼ cup oil and a little pepper. Taste for seasoning and adjust. Toss the lettuces lightly with just enough vinaigrette to coat and arrange on salad plates. With a metal spatula, carefully place 2 discs of the baked cheese on each plate.

CHEZ PANISSE BAKED GOAT CHEESE WITH GARDEN SALAD

Steps:

• Mix fresh thume and 1/2 EVOO in deep dish large enough to hold goat cheese rounds in 1 layer. Cover and refrigerate for 12 hours. Turn cheese over and marinate 12 more hours. Bring to room temp. Preheat oven to 350. Spread baguette slices on baking sheet and brush with melted butter. Bake 8 min or until light brown. While warm, rub each pice with a cut clove of garlic. Mix together breadcrumbs and dried thyme. In a separate bowl, whisk vinegar, remaining EVOO and s &P to taste Increase oven to 400. Dip cheese rounds in bread crumb mix, then place on baking sheet lightly brushed with EVOO. Bake 8-10 min. Toss greens with vinaigrette to lightly coat. Evenly divide among 4 plates. Place cheese and croutons around

CHEZ PANISSE BAKED GOAT CHEESE WITH GARDEN SALAD

Steps:

• Mix fresh thyme and half of the oo in a deep dish just large enough to hold the goat cheese rounds in one layer. Lay the goat cheese rounds in the marinade, cover and refrigerate for 12 hours. Turn the cheese over and marinate another 12 hours. Bring to room temp before baking. Preheat the oven to 350 degrees. Spread the baguette slices on a baking sheet and brush with the melted butter. Bake for 7 to 10 minutes on until light brown. While bread is still warm rub each piece with a cut clove of garlic. Increase oven temp to 400 degrees. Dip the cheese rounds in the breadcrumb mix, then place on a baking dish or sheet pan lightly brushed with oo. Bake for 8 to 10 minutes until cheese is lightly bubbling and golden brown. Toss the greens with enough vinaigrette to lightly coat. Evenly divide among r dinner plates. Make a space int the middle of the greens, and with the more-browned side up, place the cheese over the opening, partially covering the greens. Arrange croutons around the cheese.

BAKED GOAT CHEESE WITH GARDEN LETTUCES

Steps:

• 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.