Baked Goat Cheese With Frisée Salad

Baked Goat Cheese With Frisée Salad

Baked Goat Cheese With Frisée Salad

Jerusalem to Jews, Vatican to Catholics, Meca to Muslims, Chez Pannise restaurant to Cucee.Yep, Chez Pannise, the esteemed restaurant of Alice Waters, is kind of a big deal to me. Long before I ever stepped my foot into this little Berkeley foodie shrine, I had been worshiping its’ recipes the way Hindus worship Vishnu.

And why wouldn’t I? Clean, organic, local food – slow food, real food – showcasing only peak-of-the-season ingredients…

One Chez Pannise recipe that I’ve been dying to share is a recipe of a baked goat cheese salad. This Alice Waters’ creation has become a classic on the menus of many California restaurants. Set over a tangle of frisée, warm tangy rounds of goat cheese pair perfectly with a simple light vinaigrette.  Their smooth and creamy melted interior contrasts nicely with the crispy crunchy crust, adding an element of a surprise to each bite.

Baked Goat Cheese With Frisée Salad

Baked Goat Cheese With Frisée Salad

Baked Goat Cheese With Frisée Salad

Adapted from Chez Panisse Café Cookbook

Ingredients

Marinade

 

Coating

Salad

Baked Goat Cheese With Frisée Salad

The making of the salad

Directions

  1. Mix thyme, black pepper and olive oil in a deep dish, large enough to hold goat cheese rounds in 1 layer.
  2. Cut cheese into disks about 3/4-inch thick, add to the dish.
  3. Cover and refrigerate for at least 12 hours. Turn cheese over and marinate for at least 12 more hours.
  4. Preheat the oven to 375F.
  5. Mix bread crumbs with a pinch of sea salt and olive oil.
  6. Spread the crumbs on a baking sheet and bake for 5 to 10 minutes, stirring a few times during baking. Once toasted, let cool and mix in chopped fresh thyme or parsley.
  7. Remove the goat cheese rounds from the oil and let the excess drip off briefly.
  8. Dredge the cheese in the toasted breadcrumb mixture until they’re completely coated. Bake on a cookie sheet or in a gratin dish for 5 to 8 minutes, or until warmed through and soft when you press gently in the center. Don’t over-bake them or they will start drying out.
  9. Remove the pan from oven and use a spatula to lift the cheese rounds.
  10. Toss the frisée with enough vinaigrette to lightly coat. Evenly divide the salad and the cheese among 4 dinner plates. Serve warm with garlic toasts.
Baked Goat Cheese With Frisée Salad

Baked Goat Cheese With Frisée Salad

P.S. The baked goat cheese tastes best when served warm. I always prepare the salad components while the cheese is still in the refrigerator, then toss the greens and vinaigrette together while the cheese cools a bit after baking.

Wine pairing

The tangy flavors in this salad can easily overpower many whites but are well matched by a crisp Sauvignon Blanc. My favorite one is Paul Dolan Vineyards Sauvignon Blanc, produced locally in the romantic Sonoma county.

Baked Goat Cheese With Frisée Salad

Baked Goat Cheese With Frisée Salad

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{ 4 comments… add one }
  • Marla June 27, 2011, 8:09 PM

    This is such a fabulous way to prepare goat cheese!
    It is vegetarian week at Get Grillin’ we would love if you submitted up to any 3 recipes (they don’t have to be grilled) to our link up. This one would be perfect!
    This week we have a ManPans giveaway. http://su.pr/3GCtXU

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