Yesterday I noticed that David Leibowitz beat me to it and posted it on his blog. He should know, he worked at Chez Panisse years ago. Then the Fiesta Salsa appeared in Bitten's blog yesterday in the form of a summer salad. And today, I noticed that one of the food blogs I follow had posted a recipe for lemon pound cake! Are we all running out of recipes? I don't think so! although by the 5th year of a food blogger's career it must be difficult to come up with 3 recipes a week. Thankfully, I don't see Bitten or any of the other pros at a loss for a recipe.
When I have a dinner party, I purchase one of the big chevre logs at Costco, marinade according to my recipe for the goat cheese appetizer posted in the Spring, and save one half for this salad. The result... even better, so plan ahead!
4 rounds Goat Cheese, fresh (1/2 inch thick)
3-4 sprigs Thyme, fresh
3/4 cup Olive Oil, Virgin
1 cup Bread Crumbs, fine and dry
1 tsp Thyme, dried
2-3 Tb Vinegar, Red Wine
Salt & Pepper to taste
4 Scoops Greens, fresh garden mix
Day-old Baguette (sliced 1/4 inch)
1/2 cup Butter
2-3 cloves Garlic
Preheat oven to 350°F.
Lay 4 rounds of fresh goat cheese ( 1/2 inch thick) and 3-4 sprigs of fresh thyme in a deep dish and pour 1/4 cup virgin olive oil over it and allow to marinate for a day.
In a bowl, mix together 1 cup fine dry bread crumbs and 1 tsp dried thyme.
In a separate bowl mix a vinaigrette by whisking together 1/2 cup virgin olive oil, 2-3 Tbls red wine vinegar and salt and pepper to taste.
Slice a day-old baguette into 1/4-inch slices. Melt 1/2 cup butter and brush each slice of baguette with it.
Spread these bread slices on a baking sheet and bake in a preheated oven at 350°F for 5-7 minutes, until just light brown.
Increase oven temperature to 400°F.
Peel and cut in half 2-3 cloves of garlic. While the bread is still warm, rub each piece with a cut clove of garlic.
Dip the marinated cheese rounds in the bread crumb mix and place in a lightly oiled baking dish.
Bake in preheated oven at 400°F for about 6 minutes, until cheese is lightly bubbling and golden brown.
Toss the greens with enough vinaigrette to lightly coat and arrange them on 4 round salad
Place the cheese rounds in the center of the plates with the more browned side up and arrange the croutons around the cheese.