Greens w Baked Goat Cheese Toasts
Source of Recipe
Adapted from Williams-Sonoma Foods of the World Series,San Francisco,by Janet Fletcher (Oxmoor House, 2004).
List of Ingredients
For the vinaigrette:
1 Tbs. Champagne vinegar
1 shallot, finely minced (about 2 Tbs.)
Fine sea salt and freshly ground pepper, to taste
3 Tbs. extra-virgin olive oil
12 thin, diagonally cut slices baguette
1 1/2 Tbs. extra-virgin olive oil
1/4 lb. fresh goat cheese without a rind,
at room temperature
1 tsp. coarsely chopped fresh thyme
6 oz. mixed baby salad greens
About 1/2 cup loosely packed unsprayed
edible flowers, such as nasturtiums, marigolds
or chive blossoms (optional)
Recipe
To make the vinaigrette, in a small bowl, combine the vinegar, shallot and a generous pinch of salt and let stand for 30 minutes to allow the shallot flavor to mellow. Whisk in the olive oil. Season with pepper and with more salt if needed.
Preheat an oven to 425°F.
Brush the baguette slices on both sides with about 1 Tbs. of the olive oil. Arrange on a baking sheet and bake until they are nicely browned, 6 to 8 minutes. Set aside to cool. They will crisp as they cool. Reduce the oven temperature to 350°F.
Lightly oil a small baking dish and put the goat cheese in it. Sprinkle with the thyme and drizzle with the remaining 1 1/2 tsp. olive oil. Bake until the goat cheese is soft and quivery to the touch, about 10 minutes.
Meanwhile, in a bowl, toss the salad greens with the vinaigrette. Taste and adjust the seasonings. Divide the greens among individual salad plates. Divide and scatter the edible flowers evenly over the greens.
Spread the warm cheese on the toasts, dividing it evenly. Arrange 3 toasts on each plate and serve the salads immediately. Serves 4.
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