SPRING GREENS WITH HERB AND LEMON GOAT CHEESE CROSTINI

SPRING GREENS WITH HERB AND LEMON GOAT CHEESE CROSTINI image

Yield 4-8 large/appetizer sala

Number Of Ingredients 13

Previous Next

Goat cheese crostini:
5 1/2 ounces fresh goat cheese (about 2/3 cup)
4 teaspoons plus 1 tablespoon extra-virgin olive oil, plus more as needed (divided)
Kosher salt and freshly ground black pepper
1 1/2 tablespoons chopped fresh herbs (at least two of the following: parsley, chives, tarragon, dill)
1 1/2 teaspoons finely grated lemon zest
Eight 1/2-inch diagonally cut baguette slices
Salad:
1 tablespoon white wine vinegar
1/4 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
5 ounces mixed spring greens (about 10 cups)

Steps:

To make crostini: Put the goat cheese and 4 teaspoons olive oil in a food processor (or in a mixing bowl with a wooden spoon). Pulse one or two short pulses just to blend. The mixture should be spreadable; if it's too thick, add more olive oil and pulse again. Transfer to a bowl, and stir in salt and pepper to taste, the herbs and lemon zest. Chill for 30 minutes. Heat oven to 400 degrees. Place bread on a large baking sheet, brush lightly on both sides with the remaining 1 tablespoon of the oil and bake until lightly toasted, about 4 minutes per side. Set aside. To make salad: In a small bowl combine the vinegar, mustard, salt and pepper to taste and whisk to blend. Slowly whisk in the olive oil. Just before serving, add dressing to mixed greens and toss gently. Divide among 4 salad plates. Spread a nice schmear of the herbed cheese on the toasted baguette slices and place 2 slices on each plate on top of the salads. Serve immediately.