12 ounce log goat cheese fresh sliced into 1/2-inch disks
4 servings kosher salt and freshly cracked pepper black
4 ounces baby greens mixed washed and dried
0.3 cup rosemary infused olive oil
Equipment
bowl
baking sheet
oven
Directions
Preheat the oven to 375 degrees F.
In a small bowl, mix the bread crumbs with salt and pepper, to taste.
Add 2 to 3 teaspoons of the olive oil, to just dampen the crumbs and mix well with a fork.
Spread onto a rimmed baking sheet and toast in oven until golden and crisped, about 5 to 7 minutes. Allow to cool, then toss in chopped thyme.
Brush the goat cheese disks lightly with the remaining 1/4 cup of the oil and season with salt and pepper, to taste. Coat the cheese on all sides with toasted bread crumbs.
Bake on a parchment or silicone lined rimmed baking sheet until warmed through, about 5 minutes.
Divide the mixed baby greens between 4 plates. Carefully, divide the goat cheese rounds on top of each salad, garnish with a sprig of thyme and serve.
