baked goat cheese with garden lettuces

With my obsession with this restaurant, I’m down right ashamed to say that I’ve had this cookbook (Chez Panisse Cafe Cookbook) for so long and haven’t made anything yet.
This recipe however is one that immediately caught my eye. Goat Cheese? That always seems to be catching my eye…hmmm

I tried to follow this recipe as closely as possible, I’m not going to mess with Alice Waters. But I didn’t have the exact fresh herbs and unfortunately I don’t have time to make fresh bread crumbs, plus I managed to find some whole wheat panko in the cupboard. Another day Alice, I swear I’ll make them from scratch.

And a side of mozzarella pearls…what can I say? I love cheese

And the taster’s pork chop…I think it creepily looks like a pig’s head…

I marinated goat cheese disks with olive oil, dried sage and thyme and fresh basil. Rolled in the panko and baked until crispy and soft. I served it over a frisee salad with vinaigrette (which I made overly vinegary) But as I told the taster, “There is too much vinegar but the creaminess of the goat cheese balances it out.” Don’t worry, he rolled his eyes too.

Related posts:

1. august cheese tray: goat trio
2. in the news: The White House Garden
3. may cheese plate
4. june cheese plate
5. april cheese plate

Tagged as: recipes