ALICE WATERS'S BAKED GOAT CHEESE WITH SALAD

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Alice Waters's Baked Goat Cheese with Salad image

Provided by Craig Claiborne And Pierre Franey

Categories     salads and dressings, appetizer

Time 8h20m

Yield Four servings

Number Of Ingredients 9

4 rounds of fresh goat cheese, each about 2 1/2 inches in diameter and about 1/2 inch thick
3/4 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)

Steps:

  • 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.

Nutrition Facts : @context http, Calories 884, UnsaturatedFat 42 grams, Carbohydrate 75 grams, Fat 56 grams, Fiber 7 grams, Protein 22 grams, SaturatedFat 11 grams, Sodium 909 milligrams, Sugar 8 grams, TransFat 0 grams

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