Herbed Baked Goat Cheese

By norsegal8

The baked goat cheese should be served warm. Prepare the salad components (see related recipes below) while the cheese is in the freezer, then toss the greens and vinaigrette while the cheese cools a bit after baking.

Ingredients

• 3 ounces Melba toasts, white (about 2 cups)
• 1 teaspoon ground black pepper
• 3 large eggs
• 2 tablespoons Dijon mustard
• 1 tablespoon minced fresh thyme leaves
• 1 tablespoon fresh chives
• 12 ounces goat cheese, firm
• Extra-virgin olive oil

Details

Servings 12

Preparation

Step 1

1. In food processor, process Melba toasts to fine even crumbs, about 1 1/2 minutes; transfer crumbs to medium bowl and stir in pepper. Whisk eggs and mustard in medium bowl until combined. Combine thyme and chives in small bowl.

2. Using kitchen twine or dental floss, divide cheese into 12 evenly sized pieces. Roll each piece into a ball; roll each ball in herbs to coat lightly. Transfer 6 pieces to egg mixture, turn each piece to coat; transfer to Melba crumbs and turn each piece to coat, pressing crumbs into cheese. Flatten each ball into disk about 1 1/2 inches wide and 1 inch thick and set on baking sheet. Repeat process with remaining 6 pieces cheese. Freeze cheese until firm, about 30 minutes. (Cheese may be wrapped tightly in plastic wrap and frozen up to 1 week.) Adjust oven rack to uppermost position; heat to 475 degrees.

3. Remove cheese from freezer and brush tops and sides evenly with olive oil. Bake until crumbs are golden brown and cheese is slightly soft, 7 to 9 minutes (or 9 to 12 minutes if cheese is completely frozen). Using thin metal spatula, transfer cheese to paper towel-lined plate and cool 3 minutes.