Baked Goat Cheese with Mixed Greens
Thomas J. Story
“This dish is a Chez Panisse classic,” Lulu chef David Tanis says. A larger log of cheese can be used to easily increase the yield of this recipe—which would make for a show-stopping accompaniment to a charcuterie spread.
Find this recipe and more from Alice Waters in Sunset's feature about the new Lulu restaurant at L.A.'s Hammer Museum here.
How to Make It
1
Cut goat cheese into discs about 1 inch thick. Lay discs on a plate and sprinkle with chopped thyme and chopped rosemary.
2
Drizzle with extra-virgin olive oil and turn cheese over to coat both sides
with oil and herbs.
3
Preheat oven to 400°F.
4
Dust both sides of each disc with breadcrumbs. Set directly on a baking sheet and bake until cheese is warm and puffy and crumbs have begun to brown, about 5 minutes.
5
To serve, dress a mixture of little gem and frisée lightly with a good vinaigrette. Put a handful of dressed lettuces on each plate and set warm goat cheese discs beside them. Garnish with thinly sliced watermelon radishes.
Ingredients
1 (5-oz) log fresh goat cheese
½ tsp fresh thyme, finely chopped
½ tsp fresh rosemary, finely chopped
2 tbsp extra-virgin olive oil
¼ cup fine breadcrumbs
1 head little gem
1 head frisée or other chicory
2 medium watermelon radishes (or another colorful radish), thinly sliced
Directions
1
Cut goat cheese into discs about 1 inch thick. Lay discs on a plate and sprinkle with chopped thyme and chopped rosemary.
2
Drizzle with extra-virgin olive oil and turn cheese over to coat both sides
with oil and herbs.
3
Preheat oven to 400°F.
4
Dust both sides of each disc with breadcrumbs. Set directly on a baking sheet and bake until cheese is warm and puffy and crumbs have begun to brown, about 5 minutes.
5
To serve, dress a mixture of little gem and frisée lightly with a good vinaigrette. Put a handful of dressed lettuces on each plate and set warm goat cheese discs beside them. Garnish with thinly sliced watermelon radishes.
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