Equipment
Ingredients
The Chèvre Croûte
- 640 g goat cheese, chilled
- 35 ml extra virgin olive oil
- 66 g panko breadcrumbs, fine
Sherry Vinaigrette & Greens
- 27 ml sherry vinegar
- 15 ml extra virgin olive oil
- 2 garlic, minced to a paste
- 11 g dijon mustard
- 35 g baby spinach, stemmed and dried
- 35 g watercress, tough stems removed
- 6 sun-dried tomatoes, julienned
- g fine sea salt
- g black pepper, freshly cracked
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 428 kcal
- Protein
- 23 g
- Carbohydrates
- 15 g
- Fat
- 32 g
- Fiber
- 2 g
- Sugar
- 4 g
- Sodium
- 750 mg
- Saturated Fat
- 17 g
- Monounsaturated Fat
- 11 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 49 mg
- Potassium
- 389 mg
- Calcium
- 196 mg
- Iron
- 4.0 mg
- Magnesium
- 44 mg
- Phosphorus
- 328 mg
- Zinc
- 1.4 mg
- Vitamin A
- 347 mcg
- Vitamin C
- 8 mg
- Vitamin D
- 0.4 mcg
- Vitamin E
- 1.6 mg
- Vitamin K
- 54 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 0.2 mcg
- Thiamin
- 0.24 mg
- Riboflavin
- 0.51 mg
- Niacin
- 2.0 mg
- Folate
- 42 mcg
- Water
- 78 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Using a sharp, warm knife, slice the goat cheese log into 6 even medallions. Lightly brush each medallion with 35ml of olive oil, then dredge thoroughly in the breadcrumbs, pressing gently to ensure a thick, even coating on all sides.
Place the breaded medallions on a tray lined with parchment and refrigerate for exactly 1 hour. This step is critical to prevent the cheese from disintegrating in the oven.
Preheat the oven to 200°C (400°F). In a large mixing bowl, whisk together the sherry vinegar, minced garlic, and Dijon mustard. Gradually stream in the remaining 15ml of olive oil while whisking vigorously to create a stable emulsion. Season with sea salt and black pepper.
Transfer the chilled cheese medallions to a baking sheet lined with fresh parchment paper. Bake for 7 to 9 minutes at 200°C (400°F) until the crust is golden-brown and the cheese feels soft and yielding to the touch.
While the cheese is in its final minute of baking, add the spinach and watercress to the bowl with the vinaigrette. Toss gently to coat without bruising the leaves. Arrange a mound of greens in the center of six chilled plates.
Carefully lift each warm chèvre medallion with an offset spatula and place it atop the greens. Garnish with the julienned sun-dried tomatoes and serve immediately while the cheese is molten.
Chef's Notes
- The secret to this dish is the temperature contrast; ensure your salad plates are cool but your cheese is served piping hot.
- If your watercress has very thick, woody stems, discard them as they will overpower the delicate spinach.
- For the cleanest presentation, use oil-packed sun-dried tomatoes and pat them dry before slicing.
Storage
Refrigerator: 1 day — Store breaded, unbaked cheese rounds covered in the fridge; once baked, the dish must be consumed immediately.
Reheating: Not recommended. The contrast between the hot cheese and cold greens is essential.
Troubleshooting
Cheese melts into a flat puddle
Cause: Cheese was not chilled long enough or oven temperature was too low, leading to longer bake times.
Fix: Cannot be fixed; serve as a 'warm cheese dip' with crostini instead.
Prevention: Ensure a full 60-minute chill and use an oven thermometer to verify 200°C.
Breadcrumbs are soggy or pale
Cause: Insufficient oil coating or overcrowding the baking sheet.
Fix: Flash under a high broiler (grill) for 30 seconds, watching closely.
Prevention: Ensure medallions are well-brushed with oil and spaced 5cm apart.
Cultural Context
This dish is a refined take on the 'Salade de Chèvre Chaud,' a staple of French bistro culture that gained international fame in the 1980s for its perfect balance of creamy, crispy, and acidic elements.
