Joy - Baked goat cheese

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<mx2 source= " MasterCook 6.0 " date= " December 03, 2000 " >

<Summ>

<Nam>

Baked Goat Cheese and Baby Greens

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<RcpE name= " Baked Goat Cheese and Baby Greens " author= " Rombauer & apos;s New Joy

of Cooking " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Baked Goat Cheese and Baby Greens

 

Recipe By :Rombauer's New Joy of Cooking

Serving Size : 4 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 cups mixed baby greens or mesclun -- washed and dried

1 cup fine dry unseasoned breadcrumbs

1 teaspoon dried thyme

1/4 cup extra-virgin olive oil

4 (1.5-ounce) rounds fresh goat cheese -- cut

about 2 1/2 inches in diameter

and 1/2 inch thick

basic vinaigrette -- see recipe

 

Preheat the oven to 400F. Grease a small baking dish.

 

Refrigerate greens in a salad bowl.

 

Stir breadcrumbs and thyme together in a shallow bowl.

 

Pour olive oil into another shallow bowl.

 

Coat each round of goat cheese: first with the olive oil and then with the

breadcrumbs.

 

Place the cheese on the baking dish and bake until golden brown and lightly

bubbling, about 6 minutes. Meanwhile, prepare the Basic Vinaigrette.

 

Toss the greens with just enough vinaigrette to coat and divide among 4 salad

plates. Place a round of baked cheese in the center of each salad and serve at

once.

 

Source:

" All About Vegetarian Cooking: Salads (p.29) "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 363 Calories; 24g Fat (58.9% calories

from fat); 14g Protein; 24g Carbohydrate; 4g Dietary Fiber; 20mg Cholesterol;

410mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 4 Fat.

 

NOTES : Mesclun includes many different salad greens and herbs, each varying in

flavor, texture, and color. A mix might contain red- and green-tipped oakleaf

lettuce, arugula, romaine lettuce, chervil, colorful red radicchio, curly white

as well as green endive, escarole, and bitter dandelion greens. Add fresh herbs

to this mixture (sage, dill, and tarragon are our favorites), top with baked

goat cheese, and you have a delicious lunch or supper dish.

 

Nutr. Assoc. : 4163 196 0 0 25006 0 0 2130706543

 

]]>

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<Serv qty= " 4 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Salads

</CatT>

</CatS>

<IngR name= " mixed baby greens or mesclun " unit= " cups " qty= " 6 " >

<IPrp>

washed and dried

</IPrp>

<INtI>

4163

</INtI>

</IngR>

<IngR name= " fine dry unseasoned breadcrumbs " unit= " cup " qty= " 1 " >

<INtI>

196

</INtI>

</IngR>

<IngR name= " dried thyme " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " extra-virgin olive oil " unit= " cup " qty= " 1/4 " ></IngR>

<IngR name= " rounds fresh goat cheese " unit= " (1.5-ounce) " qty= " 4 " >

<IPrp>

cut

</IPrp>

<INtI>

25006

</INtI>

</IngR>

<IngR name= " about 2 1/2 inches in diameter " code= " T " ></IngR>

<IngR name= " and 1/2 inch thick " code= " T " ></IngR>

<IngR name= " basic vinaigrette " >

<IPrp>

see recipe

</IPrp>

<INtI>

2130706543

</INtI>

</IngR>

<DirS>

<DirT>

Preheat the oven to 400F. Grease a small baking dish.

</DirT>

<DirT>

Refrigerate greens in a salad bowl.

</DirT>

<DirT>

Stir breadcrumbs and thyme together in a shallow bowl.

</DirT>

<DirT>

Pour olive oil into another shallow bowl.

</DirT>

<DirT>

Coat each round of goat cheese: first with the olive oil and then with the

breadcrumbs.

</DirT>

<DirT>

Place the cheese on the baking dish and bake until golden brown and lightly

bubbling, about 6 minutes. Meanwhile, prepare the Basic Vinaigrette.

</DirT>

<DirT>

Toss the greens with just enough vinaigrette to coat and divide among 4 salad

plates. Place a round of baked cheese in the center of each salad and serve at

once.

</DirT>

</DirS>

<Srce>

All About Vegetarian Cooking: Salads (p.29)

</Srce>

<Note>

Mesclun includes many different salad greens and herbs, each varying in flavor,

texture, and color. A mix might contain red- and green-tipped oakleaf lettuce,

arugula, romaine lettuce, chervil, colorful red radicchio, curly white as well

as green endive, escarole, and bitter dandelion greens. Add fresh herbs to this

mixture (sage, dill, and tarragon are our favorites), top with baked goat

cheese, and you have a delicious lunch or supper dish.

</Note>

</RcpE></mx2>