Herbed Baked Goat Cheese

Ingredients

3 ounces white Melba toasts (2 cups)
1 teaspoon pepper
3 large eggs
2 tablespoons Dijon mustard
1 tablespoon minced fresh thyme
1 tablespoon minced fresh chives
12 ounces goat cheese, firm
Extra-virgin olive oil

Instructions

Process Melba toasts in a food processor to fine even crumbs, about 1-1⁄2 minutes; transfer crumbs to medium bowl and stir in pepper. Whisk eggs and mustard in medium bowl until combined. Combine thyme and chives in small bowl.
Using kitchen twine or dental floss, divide cheese into 12 evenly sized pieces. Roll each piece into a ball; roll each ball in herbs to coat lightly. Transfer 6 pieces to egg mixture, turn each piece to coat; transfer to Melba crumbs and turn each piece to coat, pressing crumbs into cheese. Flatten each ball into disk about 1-1⁄2 inches wide and 1 inch thick and set on baking sheet. Repeat process with remaining 6 pieces cheese. Freeze cheese until firm, about 30 minutes. (Cheese may be wrapped tightly in plastic wrap and frozen for 1 week.) Adjust oven rack to top position; heat oven to 475 degrees.
Remove cheese from freezer and brush tops and sides evenly with olive oil. Bake until crumbs are golden brown and cheese is slightly soft, 7 to 9 minutes (or 9 to 12 minutes if cheese is completely frozen). Using thin metal spatula, transfer cheese to paper towel–lined plate and let cool 3 minutes before serving on top of greens.

Herbed Baked Goat Cheese

Ingredients

Instructions

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