We have goat cheese with my dishes, but breaded and baked goat cheese is something new.
Παναρισμένο Κατσικίσιο Τυρί Σαλάτα (Greek)
/panarisméno katsikísio tyrí saláta/
Makes 3 servings
Preheat the oven to 375F (190C)
1 1/2 cups (540 g) (gluten-free) bread crumbs
olive oil
1 tsp. (5 ml) thyme)
1 (12-ounce) (450 g) plain (dairy-free) goat cheese or non-diary herb goat cheese, 9 thick slices
organic: mix lettuce
optional organic: tomatoes, cucumbers, bell peppers, olives, etc.
1. In a small bowl, mix the bread crumbs with 2-3 tsp. (10-15 ml) olive oil. Mix well with a folk.
2. Spread onto a baking sheet and toast in the oven for about 6 minutes.
3. Allow to cool.
4. Add the thyme to the bread crumbs.
5. Brush the cheese disks with olive oil.
6. Press to coat the cheese on all sides with the toasted bread crumbs.
7. Bake on a parchment baking sheet until warmed, about 5 minutes.
8. To Serve:
(a) Divide the salad mixture on plates.
(b) Add salad dressing.
(c) Place three sliced cheese disk on each salad.
-modified cook Claire Robinson
