Baked Goat Cheese
From Mark Bittman's "How to Cook Everything Vegetarian." About this recipe he says, "A restaurant staple that is surprisingly easy and fast to make at home; terrific on top of a green salad, as an appetizer (especially the tomato and phyllo variations below), or as a side dish. To make ahead of time, prepare step 1 and 2 until the bread crumbs. The cheese can "marinate" in the olive oil and herbs in the fridge for a day or two." Baked Goat Cheese with Tomato Sauce or Tomatoes: --> Also great with tomato-based salsas, including Salsa Fresca: Put the goat cheese slices (with or without the bread crumbs) in a gratin dish and spoon about a cup or so of tomato sauce over the top; or top thick, seasoned tomato slices with one or two slices of goat cheese. Bake until the tomato sauce is bubbling, or the goat cheese and tomato slices are soft. Sprinkle with fresh herbs and/or chopped black olives and serve.
Total Steps
3
Ingredients
6
Tools Needed
4
Ingredients
- 6 ounce goat cheese log
- 1/4 cup extra virgin olive oil
- salt
- freshly ground black pepper
- 1/4 cup mixed chopped fresh herbs (such as basil, chives, parsley, chervil, tarragon, or thyme)
- 1/2 cup bread crumbs
Instructions
Step 1
Preheat the oven to 350F.
Step 2
Brush the goat cheese slices with olive oil, then sprinkle with salt, pepper, and the mixed herbs. Coat the seasoned cheese slices with bread crumbs.
Step 3
Place the prepared goat cheese on a baking sheet and bake until golden brown and soft. Let rest for a couple of minutes before serving warm.