Baked Goat Cheese with Garden Lettuces

• 1/2 pound fresh goat cheese (one 2 by 5-inch log)
• 1 cup extra virgin olive oil
• 3 to 4 sprigs fresh thyme, chopped
• 1 small sprig rosemary, chopped
• 1/2 sour baguette, preferably a day old
• 1 tablespoon red wine vinegar
• 1 teaspoon sherry vinegar
• Salt and pepper
• 1/4 cup extra virgin olive oil, walnut oil, or a combination
• 1/2 pound garden lettuces, washed and dried

1. Carefully slice the goat cheese into 8 disks about 1/2 inch thick.
2. Pour the olive oil over the disks and sprinkle with the chopped herbs.
3. Cover and store in a cool place for several hours or up to a week.
4. Preheat the oven to 300F.
5. Cut the baguette in half lengthwise and dry out in the oven for 20 minutes or so, until dry and lightly colored.
6. Grate into fine crumbs on a box grater or in a food processor.
7. The crumbs can be made in advance and stored until needed.
8. Preheat the oven to 400F.
9. (A toaster oven works well.)
10. Remove the cheese disks from the marinade and roll them in the bread crumbs, coating them thoroughly.
11. Place the cheeses on a small baking sheet and bake for about 6 minutes, until the cheese is warm.
12. Measure the vinegars into a small bowl and add a big pinch of salt.
13. Whisk in the oil and a little freshly ground pepper.
14. Taste for seasoning and adjust.
15. Toss the lettuces lightly with the vinaigrette and arrange on salad plates.
16. With a metal spatula, carefully place 2 disks of the baked cheese on each plate and serve.

goat cheese, extra virgin olive oil, thyme, rosemary, sour baguette, red wine vinegar, sherry vinegar, salt, extra virgin olive oil, garden lettuces

Taken from www.cookstr.com/recipes/baked-goat-cheese-with-garden-lettuces (may not work)