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Ingredientes
- 1/2 lb fresh goat cheese (one 2 by 5 inch log)
- 1 c. extra-virgin extra virgin olive oil
- 3 x to 4 sprigs fresh thyme, minced
- 1 sm sprig rosemary, minced
- 1/2 x sour baguette, preferably a day old
- 1 Tbsp. red wine vinegar
- 1 tsp sherry vinegar Salt and pepper
- 1/4 c. extra-virgin extra virgin olive oil, walnut oil, or possibly a combination
- 1/2 lb garden lettuces, washed and dry
Direcciones
- Carefully slice the goat cheese into 8 disks about 1/2 inch thick. Pour the extra virgin olive oil over the disks and sprinkle with the minced herbs. Cover and store in a cold place for several hrs or possibly up to a week.
- Preheat the oven to 300 F. Cut the baguette in half lengthwise and dry out in the oven for 20 min or possibly so, till dry and lightly colored. Grate into fine crumbs on a box grater or possibly in a food processor. The crumbs can be made in advance and stored till needed.
- Preheat the oven to 400 F (A toaster oven works well.) Remove the cheese disks from the marinade and roll them in the breadcrumbs, coating them thoroughly. Place the cheeses on a small baking sheet and bake for about 6 min, till the cheese is hot.
- Measure the vinegars into a small bowl and add in a big healthy pinch of salt. Whisk in the oil and a little freshly grnd 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.
- 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 possibly 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 possibly use a French chevre.
