Friday, September 9, 2011

Toasted goat cheese rounds

Here's a great way to jazz up your evening salad.  Goat cheese comes in packages shaped like logs.  Slice the cheese into 1/2" rounds, about an ounce each. 
Have one beaten egg with freshly ground pepper in one bowl, and 1/2 cup of Panko bread crumbs sprinkled with herbs of your choice in another bowl. This ratio will cover 6-8 pieces, 2 per person.  First dip the cheese in the egg mixture, then coat on all sides with the Panko, pressing slightly. 
Bake on a greased pan in a 425 degree oven for 10-15 minutes or til lightly browned, turning once.  
I am also a big fan of lentils, all varieties.  The small black and french green lentils are especially good in salads because they remain firm after cooking and have a rich flavor.   Fresh greens, topped with 1/2 cup of lentils, oven roasted tomatoes and crusted goat cheese will make any dinner special.
Here's my go to salad dressing, when I need it quick:   Whisk together: 1 Tb chopped garlic, 1 Tb mayo, 1 1/2 Tb red wine vinegar, and 1 1/2 Tb balsamic vinegar.  Slowly whisk in 1/2 Cup extra virgin olive oil, add salt and pepper to taste. 

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