Friday, September 9, 2011

Baked Goat Cheese on a a bed Arugula with Red wine vinaigrette

This dish is superb. I got the original recipe from a vegetarian cookbook I have, of course I made my version of it, and you will too in no time.


Baked Goat Cheese with Arugula Salad 
  • 3 rounds fresh goat cheese
  • 2 tablespoons extra virgin olive oil
  • Red wine vinaigrette*
  • 1 garlic clove, minced
  • salt and pepper
  • 11/2 cups italian bread crumbs or Panko (I used the latter)
  • Arugula


  1. Preheat the oven to 400 F (200 C)
  2. Cut each cheese round in half horizontally to make 6 rounds.  Placed on a plate and drizzle with olive oil, lightly cover both sides. Set aside.
  3. In a bowl, whisk together the dressing, garlic, and salt and pepper to taste. Set aside.
  4. Spread the Panko on a plate. Coat the rounds of goat cheese on both sides with the crumbs and place on a baking sheet, make sure there is plenty of space between the cheese rounds.  Bake for 4-6 minutes, you will see the cheese rounds bubbling.
  5. Place the arugula on a bowl and drizzle with the dressing and toss well.
  6. Arrange the arugula on a serving platter and top with hot cheese rounds.  Serve immediately.

*Red Wine Vinaigrette:

  • 5 tablespoons of extra virgin olive oil
  • 2 tablespoon of red wine vinegar
  • Salt and pepper to taste.

In a bowl, whisk together the olive oil and red wine vinegar. Season to taste with salt and pepper

This recipe will be unforgettable, you will see.

Buon Appetito!

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