Name: Crispy Goat Cheese Salad
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 (12) 1/2-inch disks; 4 ounces mixed baby greens (washed & dried)

Print Recipe

No ratings yet

Crispy Goat Cheese Salad

Course: Salad

Servings:

Author: Claire Robinson

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 (12) 1/2-inch disks
4 ounces mixed baby greens washed & dried

Instructions

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.