Baked Goat Cheese
Baked Goat Cheese
As an appetizer or topping
Serve for an appetizer with vegetables and crackers or on top of leafy salads, roasted or steamed vegetables, or pasta. So delicious atop an easy bibb salad.
1 log goat cheese
¼ cup olive oil in a small bowl
1 cup homemade breadcrumbs (pulse dried leftover bread cubes in a mini blender until you have a coarse crumb)
Directions
Heat oven to 350°. Form individual goat cheese disks 1½ inches thick and 2 inches in diameter. (Plan on one goat cheese patty per person.)
Dip each disk in the bowl of olive oil to coat. Put breadcrumbs on a small plate and dip the discs in the crumbs to coat. Place in a small baking dish. Pour remaining olive oil over the top of the discs.
Place on the middle shelf of the oven and bake until the crumbs are browned, and the cheese begins to ooze. Watch carefully as it will melt if over-cooked. Serve immediately.
Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.
