Tag Archives: thyme

Baked Goat Cheese Salad

Baked (or, more often, fried) goat cheese salads are something I frequently order at restaurants, but never pulled off correctly at home. I usually tried to pan-fry the disks of lemony goat cheese, which resulted in them falling apart and burning in places. Then I looked through one of my old Cooks Illustrated magazines and found their perfect recipe for baked goat cheese salad.

Aha, you have to freeze the goat cheese before baking (or frying) it. And I must say that the baking method is much easier, less mess and more tasty than anything fried on your stove top (or Fry Daddy).

I adapted the recipe based on what I had at home and used a salad dressing I had left over from this recipe. I added dried cranberries and some pumpkin seeds that Grant had roasted with sesame and soy. Quite a tasty combination!

Baked Goat Cheese Salad

Ingredients:

  • 3/4 c. plain bread crumbs
  • 1 T chopped fresh thyme
  • Black pepper
  • Kosher salt
  • 4-5 oz. goat cheese
  • 2 eggs
  • 1 T dijon mustard
  • Salad mix (arugula is preferable)
  • Your favorite vinaigrette dressing
  • 1/4 c. roasted pumpkin seeds (or any seed or nut you like)
  • 1/4 c. dried cranberries (or other fruit)
  • EVOO

Preheat oven to 475.

Cut goat cheese into 1/4-inch disks and roll disks into balls. Set aside. Whisk eggs with dijon in a small bowl. Set aside. Mix bread crumbs with thyme, large pinch of salt and 10 cracks of black pepper in a small bowl and set aside.

Drop cheese balls into egg, then roll in bread crumbs. Flatten balls into disks, then place on parchment-lined baking sheet. Repeat with remaining cheese balls. Place prepared goat cheese in freezer for 30 min. (I only did it for like 15 min., and it worked fine)

When goat cheese is cold and firm, brush all over with olive oil and bake until crust is lightly golden brown and cheese is slightly soft, 7-9 min.

Meanwhile, toss salad mix with vinaigrette and sprinkle seeds and cranberries all over.

When cheese is done, delicately remove to paper towels, then place on top of salad. The crust will be thin and crisp, perfectly holding the soft cheese inside. I love the lemony thyme flavoring the cheese.

This was a deliciously light Friday dinner for us, perfect after a week of eating heavy foods.

Enjoy as a meal or as a great starter salad when you have company over. The goat cheese keeps well and you can just pan-fry it to heat it up the next day. Best served warm, of course, so the cheese can spread all over the salad.

Enjoy, friends! xoxo

Baked Goat Cheese with Pink and Green Peppercorns

I am always looking for new ways to use goat cheese – dotted in quiche, rolled into a meat, fried and served on a fresh arugula salad … ah, the tangy purity of fresh cheese.

Goat cheese’s flavors range from grassy to lemony – I prefer the lemony kind, which connects perfectly with that lemon essence in fresh thyme. Inspired by something I saw on The Kitchn (my fave foodie website), I recently made a baked goat cheese appetizer to serve at a small-plates gathering with friends.

I had been looking for an excuse to buy pink peppercorns for some time – but alas, I couldn’t find them not included in a tri-colored mix. So I separated out the pink and green peppercorns and popped them between my fingers, sprinkling them over the goat-cheese filled ramekins. Delicate thyme leaves followed, along with a drizzle of clover honey.

Baked until warmed through and bubbling at the edges, it’s my new favorite way to serve goat cheese as an appetizer.

Baked Goat Cheese with Pink and Green Peppercorns

Ingredients (serves 2):

  • 4 oz. goat cheese
  • 1 tsp pink and green peppercorns, some lightly crushed
  • 1 tsp honey
  • 1 tsp fresh thyme leaves

Preheat oven to 375. Fill one small ramekin with goat cheese, then top with honey, thyme and peppercorns (I obviously doubled the recipe). Bake until warmed through and bubbly at the edges, about 10-15 min. Serve with crackers or sliced baguette.

Enjoy, friends! xoxo