Best 2 Alice Waterss Baked Goat Cheese With Salad Recipes

ALICE WATERS'S BAKED GOAT CHEESE WITH SALAD

Alice Waters's Baked Goat Cheese with Salad image

Provided by Craig Claiborne And Pierre Franey

Categories salads and dressings, appetizer

Time 8h20m

Yield Four servings

Number Of Ingredients 9

Ingredients

4 rounds of fresh goat cheese, each about 2 1/2 inches in diameter and about 1/2 inch thick
3/4 cup virgin olive oil, plus oil for greasing the baking dish
4 sprigs fresh thyme, or 1 teaspoon dried, plus 1 additional teaspoon dried thyme for blending with bread crumbs
1 cup fine, fresh bread crumbs
2 tablespoons red-wine vinegar
Salt to taste, if desired
Freshly ground pepper to taste
1 quart lettuce leaves cut into bitesize pieces (use such greens as arugula, red leaf lettuce and so on)
16 garlic toast slices (see recipe)

Steps:

Place the rounds of goat cheese in a flat dish and add onequarter cup of the oil. Add the thyme sprigs or sprinkle with one teaspoon dried thyme. Let stand eight hours or longer.
Blend the remaining teaspoon dried thyme with the bread crumbs and set aside.
Preheat oven to 400 degrees.
Remove the cheese rounds and coat them all over with the breadcrumb-and-thyme mixture. Put them in an oiled baking dish and place in the oven. Bake six to 10 minutes or until cheese is lightly bubbling and golden.
Meanwhile, blend the remaining half cup of oil with the vinegar, salt and pepper. Pour this over the salad greens and toss.
Serve the cheese on warm plates surrounded by garlic toast slices. Serve with the salad.

Nutrition Facts : @context http, Calories 884, UnsaturatedFat 42 grams, Carbohydrate 75 grams, Fat 56 grams, Fiber 7 grams, Protein 22 grams, SaturatedFat 11 grams, Sodium 909 milligrams, Sugar 8 grams, TransFat 0 grams

BAKED GOAT CHEESE WITH GARDEN SALAD

Baked Goat Cheese With Garden Salad image

Provided by Molly O'Neill

Categories easy, appetizer

Time 15m

Yield Four servings

Number Of Ingredients 9

Ingredients

1/2 cup olive oil, plus additional for oiling dish
4 sprigs fresh thyme
1 bay leaf, crumbled
4 2 1/2-inch rounds of fresh goat cheese, each about 1/2-inch thick
2 tablespoons balsamic vinegar
1/2 teaspoon kosher salt
Freshly ground pepper to taste
1/2 cup fine dry bread crumbs
5 cups fresh greens (rocket, lamb's lettuce, small oak-leaf and red- leaf lettuces, chervil)

Steps:

Combine 1/4 cup of the olive oil, the thyme and the bay leaf in a shallow dish. Add the cheese, and marinate in the refrigerator several hours or overnight.
To make the vinaigrette, put the vinegar in a bowl and whisk in the remaining 1/4 cup olive oil. Season with the salt and pepper.
Preheat the oven to 450 degrees. Grease a small baking dish. Remove the goat cheese from the oil and coat with the bread crumbs. Put in the dish and bake until the cheese is lightly bubbling and golden brown, about 4 to 5 minutes.
Meanwhile, toss the greens with the vinaigrette and divide among 4 plates. Place a round of goat cheese on the center of each salad, browner side up. Serve immediately.

Nutrition Facts : @context http, Calories 387, UnsaturatedFat 25 grams, Carbohydrate 14 grams, Fat 34 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 8 grams, Sodium 328 milligrams, Sugar 3 grams