Warm herb-crusted goat cheese baked until soft, served on tender garden lettuces with a simple vinaigrette.
About this American recipe
Warm goat cheese salad became a classic of Californian cooking in the 1980s, celebrating fresh local lettuces and cheese.
Ingredients you will need
The main ingredients are log fresh goat cheese, olive oil, fresh thyme leaves, fine dry breadcrumbs, mixed young lettuces, red wine vinegar. Exact quantities are in the recipe card below.
How long it takes
Allow 1 hr 30 min in total: 20 min of preparation, 10 min of cooking and 1 hr of resting, chilling or soaking. The recipe serves 4.
Inspired by Alice Waters
Baked goat cheese salad is one of the dishes most associated with Alice Waters and Chez Panisse. This is our own version. Read our profile of Alice Waters.
This is our own home-kitchen version of a classic dish. It is not Alice Waters’s recipe and is not endorsed by them. For the chef’s own recipes, see their official books and restaurants.
Baked Goat Cheese with Garden Lettuces
Ingredients
Method
- Slice the goat cheese into 8 rounds. Marinate in olive oil and thyme for 1 hour.
- Heat the oven to 200°C. Coat each round in breadcrumbs and place on a lined tray.
- Bake for 8–10 minutes until golden and soft.
- Whisk the vinegar, mustard and 3 tbsp olive oil with salt and pepper.
- Toss the lettuces with the vinaigrette.
- Divide between plates and top with the warm goat cheese.