Salad with Baked Chevre
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Salad with Baked Chevre
Your guests will be impressed when you present this restaurant quality salad from your own home kitchen. It's easy to make and tastes wonderful.
Baked Chevre with Pesto Vinaigrette
1 cup fresh basil leaves, packed
1/4 cup fresh parsley leaves, packed
2 tablespoons fresh chives, chopped
2 cloves garlic, minced
1/3 cup pinenuts, toasted
1/4 cup balsamic vinegar
1/2 cup extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound chevre, sliced
2 cups fresh breadcrumbs
Chop basil, parsley and chives finely by hand or in a food processor. Add garlic and pine nuts. Combine briefly.
Blend in balsamic vinegar and oil. Season with salt and pepper.
Cut cheese into rounds 1 inch thick. Pat crumbs on both sides and place on a baking sheet brushed with olive oil or on parchment paper.
Just before serving bake cheese in a preheated 400 degree oven for 3-5 minutes until it just begins to melt. Watch cheese closely or it will be a melted mess !
Transfer the hot cheese rounds to serving dish in a single layer and spoon pesto around. Serve with bread or crackers. This is also delicious served as a topping for a mixed green salad.
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| Jerry Mayo |
