Baked Goat Cheese with Garden Lettuces

1. 1

   Carefully slice the goat cheese into 8 disks about 1/2 inch thick.

2. 2

   Pour the olive oil over the disks and sprinkle with the chopped herbs.

3. 3

   Cover and store in a cool place for several hours or up to a week.

4. 4

   Preheat the oven to 300F.

5. 5

   Cut the baguette in half lengthwise and dry out in the oven for 20 minutes or so, until dry and lightly colored.

6. 6

   Grate into fine crumbs on a box grater or in a food processor.

7. 7

   The crumbs can be made in advance and stored until needed.

8. 8

   Preheat the oven to 400F.

9. 9

   (A toaster oven works well.)

10. 10

    Remove the cheese disks from the marinade and roll them in the bread crumbs, coating them thoroughly.

11. 11

    Place the cheeses on a small baking sheet and bake for about 6 minutes, until the cheese is warm.

12. 12

    Measure the vinegars into a small bowl and add a big pinch of salt.

13. 13

    Whisk in the oil and a little freshly ground pepper.

14. 14

    Taste for seasoning and adjust.

15. 15

    Toss the lettuces lightly with the vinaigrette and arrange on salad plates.

16. 16

    With a metal spatula, carefully place 2 disks of the baked cheese on each plate and serve.

* Per serving · 4 servings · Values may vary.