This Baked Goat Cheese Salad perfectly balances flavors and textures —crispy, golden brown goat cheese rounds atop fresh, vibrant greens, all tossed in a simple yet zippy vinaigrette. It’s an effortlessly elegant dish that works just as well for a casual brunch as it does for a dinner party starter. With a few easy techniques, you’ll master the art of baking goat cheese for a salad that’s both elegant and satisfying!
Why You’ll Love This Salad Recipe
I first had this salad at The Farm in Beverly Hills 20 years ago, and after making it countless times since, I’ve perfected the technique for making crispy yet creamy baked goat cheese. It’s the ideal brunch salad and goes perfectly with eggs, fruit, and baked goods, like blueberry scones.
You can also make this as a first course for dinner or lunch with marinated flank steak or crispy chicken thighs. These options provide a delightful contrast to the creamy texture of the goat cheese.
I kept this salad recipe simple, just focusing on the technique of how to cleanly slice the goat cheese and bake them. I prefer to bake them instead of frying – it’s easier, less messy and a little healthier. Plus, this simple vinaigrette is a versatile dressing suitable for just about any salad!
Ingredients You’ll Need
For the salad:
- Goat Cheese – Use herbed or a plain goat cheese log, slicing it into even rounds for baking. If you’re looking for a dairy-free alternative, a soft plant-based cheese will work just as well.
- Olive Oil – Opt for unrefined, cold-pressed extra-virgin olive oil for the best flavor. A good-quality oil enhances both the dressing and helps the coating adhere to the cheese.
- Breadcrumbs – Choose panko breadcrumbs for a light, crispy coating, or pulse your favorite crackers in a food processor until they form fine crumbs. This ensures a crunchy, golden brown crust on the cheese.
- Salad Greens – Use a mix of sturdy salad ingredients like lamb’s lettuce, radicchio, or frisée, which hold up well against the warm cheese and tangy dressing. A combination of mild and bitter greens adds complexity.
For the Vinaigrette:
- Garlic – Minced fresh garlic adds a subtle kick to the dressing. If you want a milder flavor, let the minced garlic sit in the vinegar for a few minutes to mellow out before mixing.
- Red Wine Vinegar – This tangy salad dressing base brings brightness to the dressing, balancing the creamy cheese. You can swap in balsamic or sherry vinegar for a slightly different, less tangy, flavor.
- Olive Oil – The foundation of any good salad dressing, extra-virgin olive oil helps emulsify the ingredients and ties everything together. Whisk well to combine.
- Dijon Mustard – A little Dijon mustard (or a bit of mustard powder) helps the dressing stay creamy and well-blended. It also adds a subtle, sharp flavor.
- Salt & Pepper – Sea salt and freshly ground black pepper season the dressing perfectly. Start with a small amount, taste, and adjust to your preference.
Optional Add-Ins:
- Fruits: Strawberries, cherries, or grapes.
- Roasted Vegetables: Artichoke hearts or roasted tomatoes.
- Green Herbs: Incorporate tender herbs such as chives, tarragon, basil, or mint into the salad.
- Nuts or Seeds: Crunchy pistachios, pumpkin seeds, or walnuts add texture.
For exact ingredient amounts and instructions, see the printable recipe card below.
What Types of Cheese Are Considered the Best for Salads?
Choosing the right cheese can elevate a simple salad into a dish bursting with flavor and texture. Here are some of the top contenders:
- Feta Cheese: Known for its tangy and salty profile, feta complements fresh greens and vegetables beautifully. Its crumbly texture allows it to be evenly distributed throughout a salad.
- Goat Cheese: With its creamy consistency and slightly tangy taste, goat cheese adds a touch of luxury. It’s especially delightful in salads featuring fruits like pears or berries.
- Blue Cheese: This is a bold choice that provides a sharp, pungent kick. Ideal for salads with hearty ingredients like nuts or bacon, blue cheese can transform a simple dish into a gourmet experience.
- Parmesan Cheese: A classic choice, Parmesan brings a nutty and savory depth. Shaved or grated, it enhances the flavor profile without overpowering other salad components.
These cheeses not only add distinct flavors but also contribute different textures, making each bite more enjoyable. Whether you’re crafting a light summer salad or a hearty winter blend, these cheeses can be your go-to options.
How to Make This Baked Goat Cheese Salad
Step 1: Preheat to 400°F (200°C). Position an oven rack in the upper third. Line a sheet pan with unbleached parchment paper and lightly grease with olive oil.
Step 2: Using unflavored dental floss, cut the goat cheese into even slices.
Step 3: Pour a few tablespoons of olive oil into a small shallow bowl. Place bread crumbs in another small bowl. Coat each cheese slice thoroughly in olive oil, then press into the panko mixture to fully coat. Arrange the slices on a parchment-lined plate and freeze for about 15-30 minutes until firm.
Step 4: Whisk together the minced garlic, red wine vinegar, olive oil, Dijon mustard, sea salt, and freshly ground black pepper in a medium bowl until emulsified.
Step 5: Transfer the chilled cheese slices to the prepared baking sheet. Bake in the upper part of the oven for 7 to 9 minutes (or 9 to 12 minutes if the cheese is completely frozen) until golden brown.
Step 6: In a large bowl, toss the mixed salad greens with the vinaigrette. Arrange on a platter or shallow bowl, place the warm goat cheese rounds on top of the salad, and serve immediately.
Expert Tips
- For clean slices, use unflavored dental floss or kitchen twine. This method prevents crumbling and ensures even portions.
- Freezing the breaded cheese slices before baking helps them maintain their shape and prevents excessive melting during baking.
- For added flavor, mix fresh herbs like thyme or parsley into the breadcrumbs before coating the cheese.
Serving Tips
Serve the salad on individual salad plates for an elegant touch. A balsamic glaze or a drizzle of honey can add a wonderful sweet-savory contrast to the salad.
For the best texture and flavor, the goat cheese should ideally be served warm. Straight from the oven, the cheese balls will be at their creamiest, creating a delightful contrast with the crisp greens. However, if you prefer a firmer texture, you can let the salad cool and serve it cold. This option offers a different, yet equally enjoyable, experience.
A crisp Sauvignon Blanc or a dry Rosé complements the tangy goat cheese and vinaigrette beautifully. If you prefer red wine, go for something light like a Pinot Noir.
Other great ways to serve this salad:
- Classic Soup and Salad: A bowl of seasonal soup, like warm butternut squash soup in the fall or a chilled gazpacho in the summer.
- Make It a Main Course – To turn this into a heartier meal, add a grilled protein like salmon or chicken. Even roasted chickpeas can add a plant-based protein boost!
- Serve on a Large Platter for Entertaining – Instead of plating individual servings, arrange the greens and toppings on a large platter, place the warm goat cheese rounds on top, and let guests serve themselves.
Storage Tips
While best enjoyed fresh, any leftover baked goat cheese can be stored in an airtight container in the refrigerator for up to two days. Reheat in a preheated oven at 350°F (175°C) for about 5 minutes to regain crispness.
To prepare these delicious goat cheese balls ahead of time, follow these simple steps:
- Roll and Coat: Form the goat cheese into small balls, then coat them evenly with a mixture of herbs, egg, and breadcrumbs for added flavor and texture.
- Freeze for Freshness: Arrange the coated cheese balls on a sheet pan and cover them with plastic wrap. Place them in the freezer for about 30 minutes to set. Once frozen solid, transfer the cheese balls to a freezer-safe Ziploc bag. Ensure you remove as much air as possible before sealing to preserve their freshness.
- Bake When Ready: When you’re ready to enjoy them, simply bake the frozen cheese balls in a 400°F (200°C) oven for 10-12 minutes until golden and crisp.
This method allows you to enjoy the rich, creamy taste of fresh goat cheese balls with minimal effort on the day you serve them. Whether you prefer them warm from the oven or chilled from the fridge, these cheese balls are a versatile addition to any meal.
Recipe FAQs
Yes, a soft plant-based cheese can be used in place of goat cheese to make this recipe vegan-friendly.
Crushed crackers or homemade breadcrumbs can be used as a substitute for panko breadcrumbs.
While baking is less messy and healthier, you can fry the breaded goat cheese slices in a skillet with olive oil until golden brown on both sides.
Yes! Prepare the breaded goat cheese slices in advance and store them in a single layer on a small baking sheet covered with plastic wrap in the freezer for up to a week. Bake directly from frozen when ready to serve.
Assemble the salad just before serving and place goat cheese rounds on top at the last moment.
More Delicious and Restaurant-Quality Salad Recipes
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Warm Baked Goat Cheese Salad Recipe
Ingredients
- 10 ounces of goat cheese, plain or seasoned (I figure 1 slice/ounce and 2 ounces/person) or a soft plant-based cheese
- Unrefined cold-pressed extra-virgin olive oil
- 1 cup panko bread crumbs or your favorite crackers pulverized to crumbs
- 10 cups mixed salad greens – I liked sturdy mixed greens with a few bitter greens like radicchio or frisee
Vinaigrette
- 1 small garlic clove, minced
- 2 Tablespoons red wine vinegar
- 6 Tablespoons unrefined, cold-pressed extra-virgin olive oil
- 1 teaspoon Dijon mustard or ½ teaspoon mustard powder
- Sea salt and freshly ground black pepper to taste
Suggestions for add-ins
- Serve as is or with toasts or a fruit like strawberries, cherries or grapes.
- Or go in a different direction and add roasted artichoke hearts or roasted tomatoes.
- You can also add tender green herbs to the salad like chives, tarragon, basil or mint.
Instructions
- Preheat the oven to 400 degrees F. Position an oven rack in the upper third of the oven. Line a baking sheet with unbleached parchment paper and grease it with olive oil.
- Cut the goat cheese into even slices using unflavored dental floss. Add a few tablespoons of oil to a small shallow bowl or dish. Place breadcrumbs in another shallow dish. Coat each slice of cheese all over in olive oil and then dip into the breadcrumbs, fully coating each slice by pressing the crumbs into the cheese lightly. Place on a parchment lined plate and stick in the freezer until you’re ready to bake them, but figure about 15-30 minutes.
- Whisk all the dressing ingredients together in a bowl or place in a screw-top jar and shake until emulsified.
- Transfer the goat cheese on the prepared baking sheet (with the parchment) and bake in the upper part of the oven for 7 to 9 minutes (or 9 to 12 minutes if the cheese is completely frozen.)
- Assemble the salad greens on a platter or shallow bowl and lightly dress with the vinaigrette. Top with baked goat cheese and serve immediately.
Notes
- For clean slices, use unflavored dental floss or kitchen twine. This method prevents crumbling and ensures even portions.
- Freezing the breaded cheese slices before baking helps them maintain their shape and prevents excessive melting during baking.
- For added flavor, mix fresh herbs like thyme or parsley into the breadcrumbs before coating the cheese.
- While best enjoyed fresh, any leftover baked goat cheese can be stored in an airtight container in the refrigerator for up to two days. Reheat in a preheated oven at 350°F (175°C) for about 5 minutes to regain crispness.
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