Baked Chevre With Watercress And Spinach

Name: Baked Chevre With Watercress And Spinach
Total time: 1 h 20 min
Yield: Six appetizer servings
Ingredients: 2 5-ounce logs of goat cheese, cut into thirds crosswise; 3 tablespoons olive oil; 1/2 cup dried fine bread crumbs, freshly made; 2 tablespoons Sherry vinegar; 2 cloves garlic, peeled and minced; 2 teaspoons Dijon mustard; 1/2 teaspoon salt; 1 teaspoon freshly ground pepper; 1 small bunch spinach, cleaned and trimmed; 1 bunch watercress, rinsed with stems removed; 6 sun-dried tomatoes, thinly sliced

Recipe from Laura Chanel

Adapted by Molly O'Neill

Total Time: 20 minutes, plus 1 hour's refrigeration
Rating: (0)
Comments: Read comments

Featured in: FOOD; Sonoma Dreamin'

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Ingredients

Yield:Six appetizer servings

25-ounce logs of goat cheese, cut into thirds crosswise
3tablespoons olive oil
½cup dried fine bread crumbs, freshly made
2tablespoons Sherry vinegar
2cloves garlic, peeled and minced
2teaspoons Dijon mustard
½teaspoon salt
1teaspoon freshly ground pepper
1small bunch spinach, cleaned and trimmed
1bunch watercress, rinsed with stems removed
6sun-dried tomatoes, thinly sliced

Ingredient Substitution Guide

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Preparation

Step 1
Coat the goat cheese with 2 tablespoons of the olive oil. Dust with bread crumbs and refrigerate for 1 hour. Line a baking sheet with wax paper. Set aside.
Step 2
Preheat the oven to 400 degrees. Combine the Sherry vinegar, garlic and mustard in a large glass or ceramic bowl. Whisk in the remaining olive oil. Season with salt and pepper. Set aside.
Step 3
Place the breaded goat-cheese pieces on the baking sheet. Bake in the oven until golden brown and soft, about 5 to 10 minutes.
Step 4
Add the greens to the vinaigrette. Toss and divide among 6 salad plates. Place the warm goat cheese in the middle of each plate and garnish with sun-dried tomatoes.