8 oz fresh log chevre*
3 thyme sprigs (or more)
1 olive oil
1 cup fine dried bread crumbs
1 tsp dried thyme, crushed
2 tbsp red wine vinegar -or more
1 salt, pepper
1/2 head rocket (or see note)
1 day-old baguette
1/2 cup butter, melted
2 lg. garlic cloves, split
Directions
*Note: Chevre should be cut into 4 (1/2-inch-thick) rounds. **Instead
of rocket, lamb's lettuce or small oak leaf and red leaf lettuces or
chervil may be used instead. Place goat cheese rounds and fresh thyme
in shallow pan or dish. Sprinkle with 1/4 cup olive oil. Marinate up
to 1 day. Mix bread crumbs and dried thyme. Set aside. Make dressing
with 1/2 cup olive oil, vinegar and salt and pepper to taste. Set
aside. Wash and dry lettuces. Slice baguette into 24 (1/4-inch-thick)
slices. Brush each slice with some of melted butter. Place on baking
sheet and bake at 350F 5 to 7 min utes, or until croutons are lightly
browned. While still warm rub each crouton with cut clove of garlic.
Dip marinated cheese slices in bread crumbs. Place in lightly oiled
baking dish. Bake at 400F 6 minutes, or until cheese is barely
bubbling and is golden brown. Toss lettuces with enough dressing to
lightly coat. Arrange on 4 salad plates. Place cheese in center of
plates, browned side up. Arrange croutons around cheese.
Servings: 4 servings
Baked Goat Cheese With Garden Salad Recipe brought to you by Recipe Ideas
Categories: Cheese; Meat; Salad
The History of Recipes
We can follow the history of meal recipes far back into ancient history, at least as far as early Egypt, and quite possibly further than that. Interesting though that maybe, generally, these ancient cookbooks were just very simple pictorial, hieroglyphic or cunieform instructions for preparing food.
Progressing into The time of the roman empire 25BC a roman called Apicius created a collection of documents describing recipes enjoyed by the Romans. In his publication, he describes how the meals were separated into hors d`oeuvre, main course and afters, a very modern way of dining. Aspicius also informs us how the ancient Romans made use of many different spices and herbs, including a few that will be familiar to modern cooks such as basil, fennel and asafoetida. For the centuries that followed, the rich and powerful families of the West competed with each other to serve the most extravagent meals, and because of this the best chefs and their recipe collections were greatly in demand. Even so, it wasn`t until the nineteenth century that cooking and recipe books really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to assembling, testing, and publishing popular recipes of the day. By the time we get to the 20th century, cookery books are in high demand, mostly as a result of higher levels of literacy, people having increased spare time and being a little richer. |
We hope you enjoy this Baked Goat Cheese With Garden Salad recipe.
