Goat Cheese Rounds W/ Hazelnut Balsamic Sauce

• GOAT CHEESE ROUNDS:
• 8 oz goat cheese, room temperature
• 4 oz cream cheese, room temperature
• 1/3 cup fine dry breadcrumbs
• 1/8 tsp fines herbes
• 1 Tbl olive oil
• HAZELNUT BALSAMIC SAUCE
• 1/2 cup toasted hazelnuts, skin removed
• 1 Tbl vegetable oil
• 1/2 tsp white sugar
• 1/4 cup vegetable oil
• 1 Tbl balsamic vinegar
• 1/4 cup coarsely torn fresh basil leaves
• Garnish: 2 cups mixed baby greens
• Serve with: 1 baguette, sliced into thin rounds

1. GOAT CHEESE ROUNDS:
2. Whiz goat and cream cheese together in a processor until well blended. Lay out 4 pieces of plastic wrap; divide mixture between pieces then wrap and form into 3" diameter rounds. Chill until firm. Mix breadcrumbs and fines herbes together in a small plate. Coat cheese rounds with mixture, rewrap in plastic and freeze. Line a small baking pan with foil and spread with 1 Tbl olive oil. Place frozen cheese rounds on foil and bake @ 400 degrees until browned and softened. Allow to rest 5-10 minutes before plating. Prepare sauce will rounds are resting.
3. HAZELNUT BALSAMIC SAUCE:
4. Process hazelnuts, 1 Tbl vegetable oil and sugar in food processor until nuts are finely ground and mixture forms hzaelnut butter paste (may be prepared 2 days ahead). Place hazelnut butter, 1/4 cup vegetable oil and balsamic vinegar in small frying pan or pot. Cook over medium heat until mixture is melted and well mixed; just before serving stir in basil.
5. To serve, divdie warm sauce between 4 plates; place 1 round of goat cheese on sauce. Garnish with mixed baby greens. Serve with baguette slices.

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Taken from www.epicurious.com/recipes/member/views/goat-cheese-rounds-w-hazelnut-balsamic-sauce-1216259 (may not work)