Cheese and Blackberry Ramekins

Ingredients

• 0.5 lb baguette 
• 1 cup blackberries rinsed drained
• 0.3 pound chèvre cheese fresh (goat)
• 1 tablespoon cider vinegar 
• 1 large eggs 
• 1 tablespoon basil leaves fresh chopped
• 1 tablespoon chives fresh chopped
• 0.8 teaspoon rosemary leaves fresh chopped
• 1 sprig thyme leaves fresh
• 0.5 teaspoon garlic minced
• 0.3 cup olive oil extra-virgin
• 2 tablespoons parmesan cheese grated
• 8 oz tender salad leaves rinsed
• 4 servings salt and pepper 
• 1 tablespoon shallots minced
• 0.3 cup walnut halves 
• 1 tablespoon whipping cream 

Equipment

• bowl
• oven
• sieve
• ramekin
• baking pan
• pie form

Directions

1. With a spoon, bruise shallots, garlic, and thyme; add oil and vinegar. Set aside 20 minutes or up to 4 hours.
2. Slice baguette 1/4 inch thick on a sharp diagonal to make pieces 3 to 6 inches long. Reserve ends for another use. Toast until golden; set aside.
3. Mix goat cheese, parmesan, egg, and cream. Stir in basil, chives, rosemary, and salt and pepper to taste.
4. Divide berries among 4 shallow ramekins (each about 6 oz.). Cover fruit with cheese mixture. Set ramekins on a baking pan.
5. Place nuts in a 9-inch pie pan.
6. Place ramekins and nuts in a 350 oven.
7. Bake nuts until golden, about 10 minutes, and cheese mixture until set when shaken, about 15 minutes.
8. Meanwhile, pour the oil mixture through a fine strainer into a large bowl, pressing the aromatics. Discard residue. To oil mixture, add salad greens, and mix. Mound salad on 4 dinner plates. Set ramekins alongside and sprinkle cheese and salad with nuts.
9. Serve with baguette slices. Season with salt and pepper.