Baked Goat Cheese Salad

FINAL-baked-goat-cheese-1 (2).jpg

  • 6 oz. Melba toasts

  • 1 tsp. black pepper

  • 1 Tbsp. fresh thyme

  • 1 Tbsp. fresh chives

  • 5 large eggs

  • 3 Tbsp. Dijon mustard

  • 12 oz. goat cheese

  • Extra virgin olive oil

  • Mixed greens

  • 1 shallot, minced

  • Extra virgin olive oil 

  • Balsamic vinegar

  • Salt & pepper

In a food processor, process the Melba toasts to fine, even crumbs. Transfer them to a bowl and stir in the pepper and herbs.

Whisk the eggs and mustard in a second bowl. 

Using dental floss or kitchen twine, divide the cheese into 12 equal pieces. Form them back into a round disk. Dredge each piece in the egg mixture and then in the Melba crumbs. Set on a parchment-lined baking sheet. Place in freezer until firm, about 30 mins. 

Preheat oven to 475°.

Remove from freezer and brush with olive oil on tops and sides. Bake until golden brown and the cheese is slightly soft, 7-9 mins. Using a thin metal spatula, transfer to a paper towel lined plate to cool for 3 mins.

Meanwhile, make your salad. Lightly dress it with the vinaigrette. Garnish with baked cheese and drizzle with last bit of vinaigrette.

Serves 26 as wine pairing


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