Warm Baked Goat Cheese Salad Recipe
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!
Servings: 6
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.