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    Warm Goat Cheese and Bread Salad


    Source of Recipe


    BON Appetit June 2002


    Recipe Introduction


    The goat cheese must be coated and refrigeated at least one hous - or up to 8 hours before cooking.


    List of Ingredients


    • 2 garlic cloves peeled and halved
    • 1/4 cup extra virgin olive oil
    • 1 tbsp chopped fresh basil
    • 2 tbsp red wine vinegar
    • 2 tbsp Dijon Mustard
    • SALAD --
    • 1 cup panko
    • 1 tbsp chopped fresh thyme
    • 1 tbsp chopped fresh parsley
    • 1 tbsp chopped fresh basil
    • 1/2 tsp ground black pepper
    • 1/4 tsp salt
    • 3 4oz logs of soft fresh goat cheese each halved crosswise and haves pressed to 1/2 in thickness.
    • 2 large egg whites lightly beaten until foamy
    • 1 tbsp olive oil
    • 6 3/4 in thick slice of bread - hopefully olive bread
    • Olive oil
    • 2 5oz package of mixed baby greens


    Instructions


    1. For the Vinaigrette:
    2. Place garlic and oil in a small galss cup or ramekin. Cover tightly with plastic wrap and microwave for 30 seconds.
    3. Transfer garlic to small bowl and reserve oil.
    4. Using a fork coarsely mash the garlic.
    5. Add basil, vinegar, and mustard to mashed garlic.
    6. Whisk until smooth.
    7. Gradually whisk in reserved garlic oil.
    8. Season to taste with salt and pepper.
    9. FOR SALAD:
    10. Mix first 6 salad ingredients into a medium bowl to blend.
    11. Dip each goat cheese round into egg whites turning to coat each with breadcrumb mixture.
    12. Transfer the coated cheese rounds to plate, cover with plastic wrap and refrigerate at least 1 hour and up to 8 hours.
    13. Prepare BBQ (medium high heat)
    14. Heat 1 tbsp olive oil in a heavy large nonstick skillet over medium high heat.
    15. Add cheese rounds and cook until golden and crip about 3 mintues per side - tranfer to a plate.Brush bread slices on both sides with olive oil. Grill until beginning to toast and 3 minutes per side. Transfer to a plate.
    16. Place greens in a large bowl and toss with all but 2 tbsp viaigrette and season to taste with salt and pepper.
    17. Divide salad among six plates, Top each with 1 cheese round and 1 slice of grilled bread.
    18. Drizzle cheese rounds with remaining 2 tbsp vinaigrette and serve.


    Final Comments


    Vinaigrette may be made 1 day ahead. Let stand 1 hour at room temp and rewhisk prior to using.
 

 

 

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