Herbed Baked Goat Cheese
By America's Test KitchenPublished on August 22, 2007
Time
35 minutes, plus 30 minutes freezing
Yield
Makes 12 Rounds
Ingredients
3 ounces Melba toasts, white (about 2 cups)1 teaspoon ground black pepper 3 large eggs 2 tablespoons Dijon mustard 1 tablespoon minced fresh thyme leaves 1 tablespoon fresh chives extra-virgin olive oil 12 ounces goat cheese, firm
Before You Begin
The baked goat cheese should be served warm. Prepare the salad components (see related recipe) while the cheese is in the freezer, then toss the greens and vinaigrette while the cheese cools a bit after baking.
Instructions
- In food processor, process Melba toasts to fine even crumbs, about 1 1/2 minutes; transfer crumbs to medium bowl and stir in pepper. Whisk eggs and mustard in medium bowl until combined. Combine thyme and chives in small bowl.
- Using kitchen twine or dental floss, divide cheese into 12 evenly sized pieces. Roll each piece into a ball; roll each ball in herbs to coat lightly. Transfer 6 pieces to egg mixture, turn each piece to coat; transfer to Melba crumbs and turn each piece to coat, pressing crumbs into cheese. Flatten each ball into disk about 1 1/2 inches wide and 1 inch thick and set on baking sheet. Repeat process with remaining 6 pieces cheese. Freeze cheese until firm, about 30 minutes. (Cheese may be wrapped tightly in plastic wrap and frozen up to 1 week.) Adjust oven rack to uppermost position; heat to 475 degrees.
- Remove cheese from freezer and brush tops and sides evenly with olive oil. Bake until crumbs are golden brown and cheese is slightly soft, 7 to 9 minutes (or 9 to 12 minutes if cheese is completely frozen). Using thin metal spatula, transfer cheese to paper towel-lined plate and cool 3 minutes.
Time
35 minutes, plus 30 minutes freezingYield
Makes 12 RoundsIngredients
3 ounces Melba toasts, white (about 2 cups)
1 teaspoon ground black pepper
3 large eggs
2 tablespoons Dijon mustard
1 tablespoon minced fresh thyme leaves
1 tablespoon fresh chives
extra-virgin olive oil
12 ounces goat cheese, firm
Ingredients
3 ounces Melba toasts, white (about 2 cups)
1 teaspoon ground black pepper
3 large eggs
2 tablespoons Dijon mustard
1 tablespoon minced fresh thyme leaves
1 tablespoon fresh chives
extra-virgin olive oil
12 ounces goat cheese, firm
Ingredients
3 ounces Melba toasts, white (about 2 cups)
1 teaspoon ground black pepper
3 large eggs
2 tablespoons Dijon mustard
1 tablespoon minced fresh thyme leaves
1 tablespoon fresh chives
extra-virgin olive oil
12 ounces goat cheese, firm
Why This Recipe Works
For the best warm goat cheese salad recipe, we found that Melba toast crumbs gave our cheese an exceptionally crisp crust. Freezing the breaded goat cheese rounds for 30 minutes before baking them in a hot oven ensured a crunchy coating and a smooth, but not melted, interior.
Before You Begin
The baked goat cheese should be served warm. Prepare the salad components (see related recipe) while the cheese is in the freezer, then toss the greens and vinaigrette while the cheese cools a bit after baking.
Instructions
- In food processor, process Melba toasts to fine even crumbs, about 1 1/2 minutes; transfer crumbs to medium bowl and stir in pepper. Whisk eggs and mustard in medium bowl until combined. Combine thyme and chives in small bowl.
- Using kitchen twine or dental floss, divide cheese into 12 evenly sized pieces. Roll each piece into a ball; roll each ball in herbs to coat lightly. Transfer 6 pieces to egg mixture, turn each piece to coat; transfer to Melba crumbs and turn each piece to coat, pressing crumbs into cheese. Flatten each ball into disk about 1 1/2 inches wide and 1 inch thick and set on baking sheet. Repeat process with remaining 6 pieces cheese. Freeze cheese until firm, about 30 minutes. (Cheese may be wrapped tightly in plastic wrap and frozen up to 1 week.) Adjust oven rack to uppermost position; heat to 475 degrees.
- Remove cheese from freezer and brush tops and sides evenly with olive oil. Bake until crumbs are golden brown and cheese is slightly soft, 7 to 9 minutes (or 9 to 12 minutes if cheese is completely frozen). Using thin metal spatula, transfer cheese to paper towel-lined plate and cool 3 minutes.
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