BAKED CHEVRE WITH WATERCRESS AND SPINACH

Baked Chevre With Watercress And Spinach image

Provided by Molly O'Neill

Time 1h20m

Yield Six appetizer servings

Number Of Ingredients 11

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Ingredients

2 5-ounce logs of goat cheese, cut into thirds crosswise
3 tablespoons olive oil
1/2 cup dried fine bread crumbs, freshly made
2 tablespoons Sherry vinegar
2 cloves garlic, peeled and minced
2 teaspoons Dijon mustard
1/2 teaspoon salt
1 teaspoon freshly ground pepper
1 small bunch spinach, cleaned and trimmed
1 bunch watercress, rinsed with stems removed
6 sun-dried tomatoes, thinly sliced

Steps:

Coat the goat cheese with 2 tablespoons of the olive oil. Dust with bread crumbs and refrigerate for 1 hour. Line a baking sheet with wax paper. Set aside.
Preheat the oven to 400 degrees. Combine the Sherry vinegar, garlic and mustard in a large glass or ceramic bowl. Whisk in the remaining olive oil. Season with salt and pepper. Set aside.
Place the breaded goat-cheese pieces on the baking sheet. Bake in the oven until golden brown and soft, about 5 to 10 minutes.
Add the greens to the vinaigrette. Toss and divide among 6 salad plates. Place the warm goat cheese in the middle of each plate and garnish with sun-dried tomatoes.

Nutrition Facts : @context http, Calories 241, UnsaturatedFat 9 grams, Carbohydrate 10 grams, Fat 18 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 8 grams, Sodium 347 milligrams, Sugar 2 grams, TransFat 0 grams