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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Mixed Greens with Baked Goat Cheese

I thought this salad would be an elegant addition to our celebratory meal.  I really liked it because the baked goat cheese added a unique element, making it different from the types of salads I usually make.  Plus, you really can’t go wrong where breaded goat cheese is concerned ;-)  I ended up using store-bought salad dressing simply because I ran out of time with all my other meal prep going on, but I have included the recipe for the vinaigrette as I am sure the homemade version is much better.  I also forgot to brush my cheese discs with olive oil before baking, but they tasted fabulous without.  I think that step is more for appearance than flavor.

Mixed Greens with Baked Goat Cheese

Ingredients:

For the baked goat cheese:

4 oz. log goat cheese

3 oz. Melba toast

1 egg

1 tsp. Dijon mustard

1 tbsp. freshly chopped basil

1 tbsp. freshly chopped parsley

olive oil, for brushing

 

For the vinaigrette:

6 tbsp. extra-virgin olive oil

2 tbsp. red wine vinegar

1 tbsp. Dijon mustard

1 tbsp. minced shallot

salt and pepper, to taste

 

mixed greens

 

Directions:

Slice the log of goat cheese into 6 equal slices.  Roll each section into a ball and flatten into a disc.  Place the Melba toast in the bowl of a food processor and process into fine crumbs.  Transfer to a small bowl and set aside.  In a small bowl, gently whisk the Dijon mustard into the egg.  Finely chop the fresh herbs.  Roll each disc of goat cheese in the fresh herbs, then in the egg mixture, and finally in the Melba toast crumbs.  Place the breaded discs onto a baking sheet lined with parchment paper and place in the freezer for 30 minutes.

 

Preheat the oven to 475°.  Brush each disc of cheese lightly with olive oil.  Bake the discs for 5-7 minutes or until golden brown.  While the cheese bakes, whisk together all vinaigrette ingredients in a small bowl.  Toss with mixed greens.  Allow the cheese to cool a couple of minutes before serving atop a bed of the mixed greens tossed with vinaigrette. 

Source: adapted from Feed Yourself

  • http://countitpurejoy.blogspot.com/ Renee

    That looks lovely – and you’re right, you can never go wrong with breaded goat cheese.

  • http://crumblycookie.wordpress.com bridget

    This is one of my favorite salad recipes! I always forget to brush the discs with olive oil too.

  • http://amberskitchen.blogspot.com Amber

    Looks like a delicious salad.

  • http://www.wheresmydamnanswer.com Cathy – wheresmydamnanswer

    I love that you baked the goat cheese as this is the first recipe that I have come across where the goat cheese is not fried in oil. What a great salad!!

  • http://www.goodthingscatered.blogspot.com katie102006

    I LOOOOOOVE baked goat cheese on a salad. YUM!

  • http://lisasmagicsprinkles.blogspot.com/ Lisa

    mmmmmmmm goat cheese. Super Yummy!

  • http://sweetsavorysouthern.wordpress.com Renea(MrsSchoon)

    This looks great! And by the way, your blog is excellent!
    http://sweetsavorysouthern.wordpress.com/2008/09/22/tomato-basil-quiche/