Baked Goat Cheese With Spring Lettuce Salad Recipe

Name: Baked Goat Cheese With Spring Lettuce Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces fresh, mild goat cheese (such as Haystack's Boulder Chevre); Leaves from 4 sprigs thyme, chopped; Leaves from 1 small sprig rosemary, chopped; 1 1/2 cups extra-virgin olive oil; 1 cup panko (see Notes); 1/2 baguette, cut into eight 1/4-in.-thick slices; 1 teaspoon sherry vinegar; 1/2 teaspoon coarse kosher or sea salt; 1/4 teaspoon freshly ground black pepper; 2 1/2 tablespoons walnut or extra-virgin olive oil; 1/2 pound baby lettuces or salad mix, washed and dried; 1/2 cup toasted walnuts, coarsely chopped

Servings: persons

12 ounces fresh, mild goat cheese (such as Haystack's Boulder Chevre)
Leaves from 4 sprigs thyme, chopped
Leaves from 1 small sprig rosemary, chopped
1 1/2 cups extra-virgin olive oil
1 cup panko (see Notes)
1/2 baguette, cut into eight 1/4-in.-thick slices
1 teaspoon sherry vinegar
1/2 teaspoon coarse kosher or sea salt
1/4 teaspoon freshly ground black pepper
2 1/2 tablespoons walnut or extra-virgin olive oil
1/2 pound baby lettuces or salad mix, washed and dried
1/2 cup toasted walnuts, coarsely chopped

1
Shape the goat cheese into eight 1-in.-thick disks and put in a container just big enough to hold them in one layer. Sprinkle cheese with herbs and pour on olive oil. Cover and chill at least 12 hours and up to a week (see Notes). One hour before baking, pop them in the freezer to firm up.
2
Preheat oven to 400u00b0. Remove cheese from marinade and roll all sides in panko, pressing gently so the crumbs adhere. Arrange on a large baking sheet and bake until golden, about 15 minutes, turning over halfway through. Add baguette slices for last 5 minutes of baking.
3
Whisk together vinegar, salt, pepper, and walnut oil. Put lettuces in a large bowl, drizzle with just enough dressing to coat, and toss gently and thoroughly.
4
Divide lettuces among 4 plates, sprinkle with walnuts, and to each plate add 2 goat-cheese disks and a baguette slice. Serve immediately.
5
Note: Nutritional analysis is per serving.

1414

kcal

Calories

138

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 12 ounces fresh, mild goat cheese (such as Haystack's Boulder Chevre), Leaves from 4 sprigs thyme, chopped, Leaves from 1 small sprig rosemary, chopped, 1 1/2 cups extra-virgin olive oil, and more.

Yes, Baked Goat Cheese With Spring Lettuce Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Baked Goat Cheese With Spring Lettuce Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions