This is a wonderful winter dish inspired by Chez Panisse, and variations have been served at the restaurant “everyday since it opened.” I have created my own variation, flavoring the goat cheese using a combination of fresh herbs (parsley, chervil, tarragon and chives) referred to as “Fine Herbes”, plus some lemon zest and rolled in freshly baked breadcrumbs.
When the cheese is warmed, the herbs and lemon “bloom,” offering a bouquet of aromas, bright herb flavors, and both creamy and crunchy textures. The greens are dressed with a combination of Amphora Olive Oil and their Pomegranate-Quince White Balsamic Vinegar, and the finished salad is garnished with pomegranate arils.
This is a perfect winter salad to brighten a holiday table or other special occasions. It is easy to prepare and serve, and will impress your family and friends.
Baked Goat Cheese with Fines Herbes & Garden Lettuces
8 ounces fresh, artisan chèvre (one 2 by 5-inch log)
1/4 cup extra-virgin olive oil
2 sprigs curly parsley, leaves removed, and minced
2 sprigs fresh chervil, minced
2 leaves fresh chives, minced
1 sprig fresh tarragon, leaves removed, and minced
Zest of 1 lemon
1/2 – 1-pound loaf Acme Sweet Batard
Kosher salt and freshly ground black pepper
2 tablespoons Amphora Pomegranate-Quince White Balsamic Vinegar
3 tablespoons Amphora Olive Oil
8 ounces mixed garden lettuces, washed and dried
1/2 cup pomegranate seeds (arils)
• Slice the goat cheese into 8 disks about 1/2 inch thick. Pour the olive oil over the disks, turn over a couple of times to coat. Combine the herbs and then sprinkle all sides with the chopped herbs. Zest the lemon directly on the cheese rounds. Cover and store cheese in a cool place for a couple of hours or overnight.
For the Breadcrumbs:
• Preheat the oven to 350˚F. Trim the crusts from 1/2 of the bread loaf and then cut the bread into 1 1/2-inch cubes. Place the cubes in a food processor and pulse until the bread is coarsely textured. Transfer the crumbs to a sheet pan; drizzle with olive oil, and sprinkle with kosher salt and freshly ground black pepper. Toss, repeat, and then spread the breadcrumbs back in a single layer. Place the breadcrumbs in the oven, and bake for 12 – 15 minutes, turning once, until they are lightly browned. Remove from the oven and set aside.
Finishing the Dish:
• When ready to serve, increase the oven temperature to 400˚F. Roll the cheese disks in the breadcrumbs, coating them thoroughly. Place the cheese on a small baking sheet and bake for about 6 minutes, until the cheese is just warmed through, but not melted.
• While the cheese is warming, place the greens in a mixing bowl. Dress the greens with the olive oil and vinegar, tossing and coating the greens until glistening. Add a pinch of salt and freshly ground black pepper. Taste, and adjust seasoning until just right. Arrange the dressed lettuces on individual salad plates.
• Remove the warmed cheese rounds from the oven. With a metal spatula, carefully place 2 disks of the baked cheese on each plate, garnish with the pomegranate arils, and serve.
Serves 4
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