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Baked Goat Cheese with Garden Lettuces

Warm herb-crusted goat cheese baked until soft, served on tender garden lettuces with a simple vinaigrette.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Resting 1 hour
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 200 g log fresh goat cheese
  • 60 ml olive oil plus extra
  • 1 tsp fresh thyme leaves
  • 50 g fine dry breadcrumbs
  • 150 g mixed young lettuces
  • 1 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • Salt and black pepper

Method
 

  1. Slice the goat cheese into 8 rounds. Marinate in olive oil and thyme for 1 hour.
  2. Heat the oven to 200°C. Coat each round in breadcrumbs and place on a lined tray.
  3. Bake for 8–10 minutes until golden and soft.
  4. Whisk the vinegar, mustard and 3 tbsp olive oil with salt and pepper.
  5. Toss the lettuces with the vinaigrette.
  6. Divide between plates and top with the warm goat cheese.

Notes

Chill the coated goat cheese for 15 minutes before baking so it keeps its shape.