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goat cheese breadcrumbs thyme fresh rosemary salt fresh cracked pepper eggs flour wine vinegar lemon sugar mustard rosemary garlic extra-virgin olive oil mixed greens
Viewed: 36 - Published at: 7 years agoIngredients
- 1 package log capricorn goat cheese or 1 package other fresh goat cheese, sliced into 3/4 inch rounds
- 1 cup toasted breadcrumbs
- 1 tablespoon fresh thyme or 1 tablespoon fresh oregano or 1 tablespoon fresh basil or 1 tablespoon fresh parsley, chopped
- 1 teaspoon fresh rosemary or 1 teaspoon fresh chives or 1 teaspoon fresh dill, chopped
- 12 teaspoon salt
- 12 teaspoon fresh cracked pepper
- 2 eggs, beaten
- 1 cup flour
- 14 cup wine vinegar
- 1 lemon, juice of
- 1 teaspoon sugar
- 1 teaspoon Dijon mustard
- 2 teaspoons rosemary, freshly chopped
- 2 cloves garlic, minced
- 12 cup extra virgin olive oil
- mixed greens, salad
Method
- Mix the bread crumbs, herbs, salt, and pepper in a bowl.
- Place the egg and flour each in separate bowls.
- Spray a cookie sheet with no-stick spray and preheat oven to 400 degrees.
- Dip each cheese round in egg, then flour, then egg again, then crumbs, and place on cookie sheet.
- Repeat until completed (should get 6-10 servings).
- Spray the tops of the cheese with more no-stick cooking spray.
- Bake cheeses until crisp and browned, about 10 minutes.
- Place all vinaigrette ingredients in a bowl and whisk together well.
- Salt and pepper to taste.
- Dress crip mixed greens with vinaigrette.
- Place 1-2 WARM cheese patties on top of individual salads servings and serve.
