Ingredients
- 1 1/2 cups fresh bread crumbs
- Kosher salt and freshly cracked black pepper
- 1/4 cup rosemary infused olive oil, plus 3 teaspoons
- 1 teaspoon chopped fresh thyme leaves, plus 4 sprigs for garnish
- 1 (12-ounce) log fresh goat cheese, sliced into 1/2-inch disks
- 4 ounces baby mixed greens, washed and dried
Directions
Preheat the oven to 375 degrees F.
In a small bowl, mix the bread crumbs with salt and pepper, to taste. Add 2 to 3 teaspoons of the olive oil, to just dampen the crumbs and mix well with a fork. Spread onto a rimmed baking sheet and toast in oven until golden and crisped, about 5 to 7 minutes. Allow to cool, then toss in chopped thyme.
Brush the goat cheese disks lightly with the remaining 1/4 cup of the oil and season with salt and pepper, to taste. Coat the cheese on all sides with toasted bread crumbs. Bake on a parchment or silicone lined rimmed baking sheet until warmed through, about 5 minutes.
Divide the mixed baby greens between 4 plates. Carefully, divide the goat cheese rounds on top of each salad, garnish with a sprig of thyme and serve.
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By pacalcan
Bethlehem, PA
on June 26, 2012
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Glad I found this recipe, much simpler than the one I was actually searching for. I used this for the crispy goat cheese technique. I'm still acquiring a taste for rosemary but liked the idea of the flavored oil. I infused my own olive oil so the rosemary taste was likely a lot lighter than I'd get out of a bottle. I topped greens with the delicious (and nicely crisped! cheese, roasted beets, red onion and toasted walnuts using the leftover rosemary oil to make a balsamic vinagrette. Yum!
By Sue Gr
Naperville, IL
on March 10, 2012
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So delicious along side the Steak with Cherry Shallot sauce recipe. We actually ended up making a steak salad of sorts using the Cherry Shallot sauce as a dressing for the salad and slicing the steak and ate the whole thing as one dish. So easy and yet a real show-stopper.
By Jacie09
on January 29, 2012
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Very tasty
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