Baked Goat Cheese With Garden Salad Recipe

• 8 ounce Fresh log chevre*
• 3 x Thyme sprigs (or possibly more) Extra virgin olive oil
• 1 c. Fine dry bread crumbs
• 1 tsp Dry thyme, crushed
• 2 Tbsp. Red wine vinegar -or possibly more Salt, pepper
• 1/2 head rocket (or possibly see note)
• 1 x Day-old baguette
• 1/2 c. Butter, melted
• 2 lrg garlic cloves, split

1. *Note: Chevre should be cut into 4 (1/2-inch-thick) rounds.
2. **Instead of rocket, lamb's lettuce or possibly small oak leaf and red leaf lettuces or possibly chervil may be used instead.
3. Place goat cheese rounds and fresh thyme in shallow pan or possibly dish.
4. Sprinkle with 1/4 c. extra virgin olive oil.
5. Marinate up to 1 day.
6. Mix bread crumbs and dry thyme.
7. Set aside.
8. Make dressing with 1/2 c. extra virgin olive oil, vinegar and salt and pepper to taste.
9. Set aside.
10. Wash and dry lettuces.
11. Slice baguette into 24 (1/4-inch-thick) slices.
12. Brush each slice with some of melted butter.
13. Place on baking sheet and bake at 350F 5 to 7 minutes utes, or possibly till croutons are lightly browned.
14. While still hot rub each crouton with cut clove of garlic.
15. Dip marinated cheese slices in bread crumbs.
16. Place in lightly oiled baking dish.
17. Bake at 400F 6 min, or possibly till cheese is barely bubbling and is golden.
18. Toss lettuces with sufficient dressing to lightly coat.
19. Arrange on 4 salad plates.
20. Place cheese in center of plates, browned side up.
21. Arrange croutons around cheese.

fresh log chevre, thyme, bread crumbs, thyme, red wine vinegar, rocket, baguette, butter, garlic

Taken from cookeatshare.com/recipes/baked-goat-cheese-with-garden-salad-74782 (may not work)