Equipment
Ingredients
Goat Cheese Marinade
- 225 g goat cheese, sliced into 1.25cm discs
- 240 ml olive oil
- 3 g thyme, chopped
- 3 g rosemary, chopped
Breadcrumbs
- 100 g baguette, halved lengthwise
Vinaigrette
- 15 ml red wine vinegar
- 5 ml sherry vinegar
- 1 g salt
- ½ g black pepper, freshly ground
- 60 ml walnut oil
Salad
- 225 g mixed lettuces
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 892 kcal
- Protein
- 13 g
- Carbohydrates
- 17 g
- Fat
- 87 g
- Fiber
- 2 g
- Sugar
- 1 g
- Sodium
- 500 mg
- Saturated Fat
- 18 g
- Monounsaturated Fat
- 50 g
- Polyunsaturated Fat
- 16 g
- Cholesterol
- 26 mg
- Potassium
- 167 mg
- Calcium
- 109 mg
- Iron
- 2.7 mg
- Magnesium
- 19 mg
- Phosphorus
- 163 mg
- Zinc
- 0.7 mg
- Vitamin A
- 416 mcg
- Vitamin C
- 4 mg
- Vitamin D
- 0.2 mcg
- Vitamin E
- 8.9 mg
- Vitamin K
- 97 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.08 mg
- Riboflavin
- 0.26 mg
- Niacin
- 0.4 mg
- Folate
- 84 mcg
- Water
- 92 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Slice the goat cheese into eight discs, each approximately 1.25cm (1/2 inch) thick.
Place the cheese discs in a shallow dish and submerge in 240ml olive oil mixed with chopped thyme and rosemary.
Cover the dish and refrigerate for at least 2 hours to allow the flavors to penetrate the cheese.
Preheat the oven to 150°C (300°F).
Place the baguette halves in the oven and toast for 20 minutes until the bread is dry and slightly golden.
Allow the toasted bread to cool completely at room temperature.
Grate the dried bread into fine crumbs using a box grater or a food processor.
Increase the oven temperature to 200°C (400°F).
Remove the cheese from the oil and roll each disc in the breadcrumbs until fully coated.
Place the breaded discs on a baking sheet and bake for 6 minutes until the cheese is warmed through.
In a small bowl, whisk together the red wine vinegar, sherry vinegar, salt, pepper, and walnut oil.
Toss the mixed lettuces with the vinaigrette until lightly coated.
Divide the greens among plates and place two warm cheese discs on top of each serving.
Chef's Notes
- The marinating oil can be strained and used for future salad dressings.
- For the best texture, use a baguette that is a day or two old.
Storage
Refrigerator: 24 hours — Assembled salad does not keep; marinated cheese keeps for 1 week.
Reheating: Reheat cheese discs in a 175°C (350°F) oven until warm.
Troubleshooting
Breadcrumbs are soggy or do not stick
Cause: The baguette was not dried sufficiently or the cheese was too oily.
Fix: Briefly toast the crumbs alone in the oven to dry them further before breading.
Prevention: Ensure the bread is toasted until hard and brittle; drain excess oil from the cheese before breading.
Cheese discs melt into a puddle
Cause: Oven temperature was too high or bake time was too long.
Fix: Cannot be fixed.
Prevention: Strictly follow the 6-minute timing and ensure the oven is calibrated.
Cultural Context
While this specific preparation of baked goat cheese is a modern American bistro-style dish, goat cheese itself has a rich history dating back thousands of years across the Mediterranean and Middle East. It's a staple in many European cuisines, particularly French, where it's enjoyed in various forms from fresh to aged.
