Baked Goat Cheese With Garden Salad Recipes

GREEN SALAD WITH BAKED GOAT CHEESE

Steps:

• Preheat oven to 350°. Cut goat cheese into eight slices; brush both sides with olive oil and coat with bread crumbs. Place on an ungreased baking sheet. Bake until cheese is bubbly, 5-6 minutes., In a large bowl, combine salad greens, cranberries, walnuts and bacon; transfer to a platter. Top with cheese and croutons. Serve with dressing of your choice.,

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.

CRISPY GOAT CHEESE SALAD

Steps:

• For the goat cheese: Preheat the oven to 400 degrees F. Line a small baking sheet with parchment and set aside.
• Stir together the goat cheese, basil, lemon and salt with a rubber spatula in a medium bowl.
• Lay one sheet of phyllo flat in front of you. Brush it gently with some of the oil. Lay another piece of phyllo on top and brush gently with more oil. Continue two more times to have 4 sheets of phyllo. Cut the dough into 5 strips. Scoop a tablespoon of the goat cheese mixture onto one end of a strips. Bring a corner up and over the cheese to line up the bottom edge with the right edge of the phyllo forming a triangle. Continue to do this, folding the phyllo like flag, until you have a little triangle goat cheese package. Continue with the remaining strips and repeat the process with remaining sheets of phyllo. Place the triangles on the prepared pan and brush the tops with more oil. Sprinkle the tops with a pinch of salt. Bake until golden brown and crispy, about 12 minutes.
• For the salad: Whisk together the oil and lemon juice in a large bowl. Season with the salt. Add the greens and toss gently to coat. Sprinkle with the flower petals and toss gently to coat. Pile the salad on a platter and place the goat cheese packs around the salad.

SALAD WITH WARM GOAT CHEESE

Steps:

• Slice the Montrachet into 12 (1/2-inch-thick) slices. (The easiest way to slice goat cheese is to use a length of dental floss.) Dip each slice into the beaten egg whites, then the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a rack and chill them for at least 15 minutes.
• For the dressing, place the vinegars, sugar, salt, pepper, and egg yolk in the bowl of a food processor fitted with a steel blade and blend for 1 minute. With the motor running, slowly pour the olive oil through the feed tube until the vinaigrette is thickened. Season, to taste.
• Toss the salad greens with enough dressing to moisten, then divide them among 6 plates.
• Melt 1 tablespoon oil and 1 tablespoon butter in a saute pan over medium-high heat until just under smoking. Cook the goat cheese rounds quickly on both sides until browned on the outside but not melted inside. Top each salad with 2 warm rounds and serve.

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.

ROASTED VEGETABLES WITH GOAT CHEESE

Steps:

• Preheat oven to 425 degrees. In a large bowl, toss vegetables with 3 tablespoons olive oil; season generously with salt and pepper. Transfer to a rimmed baking sheet; roast, turning vegetables halfway through, until tender and browned, about 40 minutes. Let cool to room temperature, about 15 minutes.
• In a large bowl, whisk together remaining tablespoon olive oil and lemon juice; season with salt and pepper. Add roasted vegetables and arugula; toss well. Serve sprinkled with goat cheese.

BAKED GOAT CHEESE CAPRESE SALAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Drizzle about 1 1/2 teaspoons olive oil into the bottom of each 6-ounce ramekin and sprinkle about 1 tablespoon basil per ramekin over the oil. Place 1 goat cheese piece over the basil in each ramekin; surround with sliced cherry tomatoes. Top with cracked black pepper and cayenne. Spread 1 1/2 teaspoon of the remaining basil on top of each portion, place ramekins on a baking sheet, and drizzle each serving with 1 1/2 teaspoons more olive oil.
• Bake in the preheated oven until bubbling, about 15 minutes. Serve warm.