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Baked-Marinated-Goat-Cheese_021219
Baked-Marinated-Goat-Cheese_021219

Ingredients

  • 8 discs Laura Chenel Thyme & Rosemary Marinated Goat Cheese, plus 3 tablespoons of the packing oil, divided (see note)
  • 1 cup panko breadcrumbs
  • 1 teaspoon dried herbs, such as herbes de Provence or Italian herb blend
  • 1 tablespoon red wine vinegar
  • 1 small shallot, minced
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 6 cups mixed salad greens or baby arugula (2 1/2 to 3 ounces)

Baked Marinated Goat Cheese

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Serves:
4
Prep Time:
25 minutes, plus freezing time
Cook Time:
15 minutes

This recipe is also great with Jalapeño Chili Marinated Goat Cheese or Truffle Marinated Goat Cheese. For Jalapeño Chili Marinated Goat Cheese, substitute 1/4 to 1/2 teaspoon crushed red pepper flakes for the dried herb blend.

Ingredients

  • 8 discs Laura Chenel Thyme & Rosemary Marinated Goat Cheese, plus 3 tablespoons of the packing oil, divided (see note)
  • 1 cup panko breadcrumbs
  • 1 teaspoon dried herbs, such as herbes de Provence or Italian herb blend
  • 1 tablespoon red wine vinegar
  • 1 small shallot, minced
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 6 cups mixed salad greens or baby arugula (2 1/2 to 3 ounces)

Instructions

1. In a small, shallow bowl, combine the panko, herb blend, and 1 tablespoon of the Marinated Goat Cheese oil. Working one Marinated Goat Cheese round at a time, dip both sides into the panko mixture, pressing gently on both sides and all edges to adhere the crumbs and arranging the coated rounds on a small rimmed baking sheet. Place the baking sheet in the freezer for at least an hour or, covered, up to 2 days.

2. Preheat the oven to 400°F.

3. Transfer the baking sheet to the oven and bake until the panko is lightly golden, about 15 minutes.

4. Meanwhile, in a large bowl, combine the remaining 2 tablespoons of Marinated Goat Cheese oil with the vinegar, shallot, salt and pepper. Add the greens, then arrange the greens on plates or a platter.

5. Arrange the baked cheese on top of the greens and serve.

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