* Adapted from Chez Panisse Menu Cookbook by Alice Waters
Ingredients
- 3–4 (2½-inch-diameter) rounds of fresh goat cheese, each about ½ inch thick
- About ¾ cup virgin olive oil
- 3–4 sprigs fresh thyme
- 1 teaspoon dried thyme
- 1 cup fine dry breadcrumbs
- 3 tablespoons red wine vinegar
- Salt and pepper to taste
- 16 garlic croutons
- About 4 handfuls garden lettuces, washed and dried
Preparation
Marinate goat cheese rounds in ¼ cup olive oil with sprigs of fresh thyme for a day. Mix dried thyme with breadcrumbs.
For vinaigrette: Whisk remaining ½ cup olive oil into red wine vinegar until combined and season with salt and pepper.
Heat oven to 400°. Take cheese rounds out of marinade and dip them in breadcrumbs. Put in lightly oiled baking dish and bake until lightly bubbling and golden brown, about 6 minutes.
Meanwhile, toss lettuce with enough vinaigrette to lightly coat and arrange on salad plates. Place cheese in the center and arrange croutons around the cheese.
Garlic Croutons:
Heat oven to 350°. Brush slices of day-old baguette, sliced ¼-inch thick, with melted butter. Bake until light golden brown, 5 to 7 minutes. Rub each crouton with a cut clove of garlic while still warm.
