Baked Goat Cheese With Garden Lettuces Recipes

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GARDEN LETTUCES WITH BAKED GOAT CHEESE



Garden Lettuces with Baked Goat Cheese image

Provided by Alice Waters

Categories     First course

Yield eight, with two cheese rounds

Number Of Ingredients 8

3 small logs fresh goat cheese (12 to 14 oz. total)
1/2 cup extra-virgin olive oil; more as needed
3 to 4 sprigs fresh thyme
About 1 cup fine fresh breadcrumbs
1 Tbs. chopped fresh marjoram or thyme (or a mix of the two)
2 to 3 Tbs. sherry vinegar or redwine vinegar
Salt and freshly ground black pepper to taste
3/4 lb. garden lettuces: small oak leaf, red leaf, arugula, mâche, and any other tender lettuce greens, washed and dried well

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.

Nutrition Facts : ServingSize eight, with two cheese rounds, Calories 370 kcal, Fat 310 kcal, SaturatedFat 12 g, TransFat 34 g, Carbohydrate 6 g, Fiber 1 g, Protein 10 g, Cholesterol 35 mg, Sodium 400 mg, UnsaturatedFat 21 g

BAKED GOAT CHEESE WITH GARDEN LETTUCES



Baked Goat Cheese with Garden Lettuces image

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.

Provided by Alice Waters

Categories     Cookstr Recipes

Number Of Ingredients 10

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

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.

BAKED GOAT CHEESE WITH GARDEN SALAD



Baked Goat Cheese With Garden Salad image

Provided by Molly O'Neill

Categories     easy, appetizer

Time 15m

Yield Four servings

Number Of Ingredients 9

1/2 cup olive oil, plus additional for oiling dish
4 sprigs fresh thyme
1 bay leaf, crumbled
4 2 1/2-inch rounds of fresh goat cheese, each about 1/2-inch thick
2 tablespoons balsamic vinegar
1/2 teaspoon kosher salt
Freshly ground pepper to taste
1/2 cup fine dry bread crumbs
5 cups fresh greens (rocket, lamb's lettuce, small oak-leaf and red- leaf lettuces, chervil)

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.

Nutrition Facts : @context http, Calories 387, UnsaturatedFat 25 grams, Carbohydrate 14 grams, Fat 34 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 8 grams, Sodium 328 milligrams, Sugar 3 grams

BAKED GOAT CHEESE WITH GARDEN LETTUCES



Baked Goat Cheese With Garden Lettuces image

There is perhaps no better salad to represent the coming of age of California cuisine than this one, which began at Chez Panisse in Berkeley, where Alice Waters was looking for something to do with what was then a new ingredient on the American plate: goat cheese. It's best with little gem or other, delicate and young lettuces.

Provided by Christine Muhlke

Categories     easy

Time 50m

Yield Serves 4

Number Of Ingredients 11

8 ounces fresh goat cheese (1 log, 2 by 5 inches)
1 cup extra-virgin olive oil
3 to 4 sprigs fresh thyme, chopped
1 small sprig rosemary, chopped
Half of a sour baguette, preferably a day old
1 tablespoon red-wine vinegar
1 teaspoon sherry vinegar
Salt
freshly ground black pepper
1/4 cup extra-virgin olive or walnut oil, or a combination
1/2 pound mixed 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.

Nutrition Facts : @context http, Calories 865, UnsaturatedFat 60 grams, Carbohydrate 22 grams, Fat 81 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 17 grams, Sodium 530 milligrams, Sugar 2 grams, TransFat 0 grams

BAKED GOAT CHEESE PASTA



Baked Goat Cheese Pasta image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
2 pints cherry tomatoes
3 cloves garlic, sliced
1 shallot, sliced thin
2 tablespoons oregano leaves
1 teaspoon crushed red pepper flakes
3 tablespoons olive oil
8 ounces goat cheese
8 ounces campanelle (or other shaped) pasta
2 tablespoons pesto
6 to 8 basil leaves, torn, for garnish

Steps:

  • Preheat the oven to 425°F. Bring a large pot of salted water to a boil.
  • Add the tomatoes, garlic, shallot, oregano and red pepper flakes to a 9 x 13 baking dish. Add 2 tablespoons of the olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to combine. Nestle the goat cheese in the dish among the other ingredients and drizzle with the last tablespoon of olive oil. Bake until the tomatoes have blistered and the goat cheese has melted slightly, 22 to 25 minutes.
  • While the tomatoes and goat cheese bake, cook the pasta according to the package instructions. Drain, reserving 1/2 cup of pasta water, and set aside.
  • Remove the tomatoes and goat cheese from the oven. Add the pesto and begin tossing everything together, breaking up the goat cheese as you go and adding a little pasta water, until you have a creamy consistency. Add the cooked pasta and toss to coat. Serve hot garnished with the fresh basil.

BAKED GOAT CHEESE



Baked Goat Cheese image

You need just 4 ingredients for this bubbling hot, cheesy, baked goat cheese appetizer. Serve fresh out of the oven with crostini or garlic bread for dipping.

Provided by chpmnk42

Categories     Cheese Appetizers

Time 25m

Yield 4

Number Of Ingredients 4

1 (8 ounce) goat cheese log
2 cups marinara sauce
¼ teaspoon kosher or sea salt
¼ cup fresh basil, cut into ribbons

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Press goat cheese to fit the shape of a small baking dish, leaving a 1-inch border around the edge. Gently spoon marinara sauce around the border, taking care to cover the edge of goat cheese but not the middle. Sprinkle with salt.
  • Bake in the preheated oven until goat cheese is hot and soft and marinara sauce is hot and bubbling, 20 to 25 minutes.
  • Remove from the oven and sprinkle with basil.

Nutrition Facts : Calories 315.9 calories, Carbohydrate 18.7 g, Cholesterol 47.3 mg, Fat 20.3 g, Fiber 3.3 g, Protein 14.6 g, SaturatedFat 12.6 g, Sodium 804.9 mg, Sugar 12.5 g

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