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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Goat cheese releases more flavor when it's warm and creamy, says Paula Lambert, founder of Mozzarella Company in Dallas. Ingredients:
3 sprigs fresh rosemary |
3 sprigs fresh thyme |
3 sprigs fresh oregano |
1/2 cup olive oil |
1 (11-ounce) log fresh goat cheese |
1/2 teaspoon dijon mustard |
3 tablespoons balsamic vinegar |
1/4 teaspoon salt |
1/4 teaspoon freshly ground pepper |
1/2 cup dry breadcrumbs |
1/2 bunch watercress, trimmed |
1/2 head bibb lettuce, torn |
1 small head radicchio, torn |
garnish: fresh thyme sprigs |
Directions:
1. Combine first 4 ingredients in a small saucepan over medium-high heat. Bring to a boil; remove from heat, and cool.
2. Cut cheese log into 8 rounds, and place rounds on a plate; drizzle with oil mixture. Let stand 30 minutes.
3. Pour oil from cheese into a bowl; discard herbs. Refrigerate cheese rounds 15 minutes or until firm.
4. Add mustard and next 3 ingredients to oil, stirring with a whisk.
5. Coat cheese with breadcrumbs; place on a baking sheet. Bake at 350° for 10 minutes; set aside.
6. Combine greens in a bowl; drizzle with oil mixture, tossing to coat. Place on plates; top each with 2 cheese rounds. Garnish, if desired.
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