Chez Panisse Baked Goat Cheese With Garden Salad

• 4 to 4 fresh Thyme Sprigs
• 3/4 cup evoo
• 4 rounds fresh goat cheese, each about 4 ounces and 1/2 inch thick
• 4 slices day old baguette
• 4 tablespoons butter, melted
• 2 to 3 cloves garlic, peeled and halved
• 3/4 cup fine dry breadcrumbs
• 1 to 2 tablespoons red wine vinegar
• Sea salt and freshly ground black pepper
• 5 to 6 cu;s fresh mixed salad greens

1. Mix fresh thyme and half of the oo in a deep dish just large enough to hold the goat cheese rounds in one layer. Lay the goat cheese rounds in the marinade, cover and refrigerate for 12 hours. Turn the cheese over and marinate another 12 hours. Bring to room temp before baking.
2. Preheat the oven to 350 degrees.
3. Spread the baguette slices on a baking sheet and brush with the melted butter. Bake for 7 to 10 minutes on until light brown. While bread is still warm rub each piece with a cut clove of garlic.
4. Increase oven temp to 400 degrees.
5. Dip the cheese rounds in the breadcrumb mix, then place on a baking dish or sheet pan lightly brushed with oo. Bake for 8 to 10 minutes until cheese is lightly bubbling and golden brown.
6. Toss the greens with enough vinaigrette to lightly coat. Evenly divide among r dinner plates. Make a space int the middle of the greens, and with the more-browned side up, place the cheese over the opening, partially covering the greens. Arrange croutons around the cheese.

thyme, evoo, goat cheese, baguette, butter, garlic, breadcrumbs, red wine vinegar, salt

Taken from www.epicurious.com/recipes/member/views/chez-panisse-baked-goat-cheese-with-garden-salad-50102249 (may not work)