Ingredients
- 8 discs Laura Chenel Thyme & Rosemary Marinated Goat Cheese, plus 3 tablespoons of the packing oil, divided (see note)
- 1 cup panko breadcrumbs
- 1 teaspoon dried herbs, such as herbes de Provence or Italian herb blend
- 1 tablespoon red wine vinegar
- 1 small shallot, minced
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 6 cups mixed salad greens or baby arugula (2 1/2 to 3 ounces)
Baked Marinated Goat Cheese
This recipe is also great with Jalapeño Chili Marinated Goat Cheese or Truffle Marinated Goat Cheese. For Jalapeño Chili Marinated Goat Cheese, substitute 1/4 to 1/2 teaspoon crushed red pepper flakes for the dried herb blend.
Ingredients
- 8 discs Laura Chenel Thyme & Rosemary Marinated Goat Cheese, plus 3 tablespoons of the packing oil, divided (see note)
- 1 cup panko breadcrumbs
- 1 teaspoon dried herbs, such as herbes de Provence or Italian herb blend
- 1 tablespoon red wine vinegar
- 1 small shallot, minced
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 6 cups mixed salad greens or baby arugula (2 1/2 to 3 ounces)
Instructions
1. In a small, shallow bowl, combine the panko, herb blend, and 1 tablespoon of the Marinated Goat Cheese oil. Working one Marinated Goat Cheese round at a time, dip both sides into the panko mixture, pressing gently on both sides and all edges to adhere the crumbs and arranging the coated rounds on a small rimmed baking sheet. Place the baking sheet in the freezer for at least an hour or, covered, up to 2 days.
2. Preheat the oven to 400°F.
3. Transfer the baking sheet to the oven and bake until the panko is lightly golden, about 15 minutes.
4. Meanwhile, in a large bowl, combine the remaining 2 tablespoons of Marinated Goat Cheese oil with the vinegar, shallot, salt and pepper. Add the greens, then arrange the greens on plates or a platter.
5. Arrange the baked cheese on top of the greens and serve.
