Ingredients
- 4 rounds of fresh goat cheese, each about 2 1/2 inches in diameter and about 1/2 inch thick
- ¾ cup virgin olive oil, plus oil for greasing the baking dish
- 4 sprigs fresh thyme, or 1 teaspoon dried, plus 1 additional teaspoon dried thyme for blending with bread crumbs
- 1 cup fine, fresh bread crumbs
- 2 tablespoons red-wine vinegar
- Salt to taste, if desired
- Freshly ground pepper to taste
- 1 quart lettuce leaves cut into bitesize pieces (use such greens as arugula, red leaf lettuce and so on)
- 16 garlic toast slices (see recipe)
- Nutritional Information
Nutritional analysis per serving (4 servings)
846 calories; 52 grams fat; 11 grams saturated fat; 32 grams monounsaturated fat; 6 grams polyunsaturated fat; 73 grams carbohydrates; 6 grams dietary fiber; 7 grams sugars; 21 grams protein; 13 milligrams cholesterol; 913 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Four servings
Preparation
- Place the rounds of goat cheese in a flat dish and add onequarter cup of the oil. Add the thyme sprigs or sprinkle with one teaspoon dried thyme. Let stand eight hours or longer.
- Blend the remaining teaspoon dried thyme with the bread crumbs and set aside.
- Preheat oven to 400 degrees.
- Remove the cheese rounds and coat them all over with the breadcrumb-and-thyme mixture. Put them in an oiled baking dish and place in the oven. Bake six to 10 minutes or until cheese is lightly bubbling and golden.
- Meanwhile, blend the remaining half cup of oil with the vinegar, salt and pepper. Pour this over the salad greens and toss.
- Serve the cheese on warm plates surrounded by garlic toast slices. Serve with the salad.
Dining and Cooking