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
It is quite feasible to prove the history of recipes way back into the distant past, in truth as far back into recorded history as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that maybe, mostly, these old cookbooks were just simple hieroglyphic instructions for meal preparation.
Interestingly, the most ancient recipe in existence, according to food historians are some stone tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful. During Roman times 25BC a man called Apicius assembled a few documents which described recipes enjoyed by wealthy Romans. In his works, Apicius tells us how the roman meals were divided into hors d`oeuvres, entrees and afters, a style of dining still practiced today. He also recounts how the chefs of Roman times made use of a good variety of spices and herbs, including a few you will know such as thyme, fennel and dill. Closer to modern times, there are a couple of interesting cookery books published in the fourteenth century ; a cookery book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, these books have no connection with the curry that is popular today, but instead descriptions of the types of food prepared for the nobility of that time. Later, in the 15th century, the Crusaders brought back many new foods and spices from Arab cooking, including basil and coriander. The introduction of these new herbs and spices caused an outbreak in manuscripts on cooking, many of which are kept safe in academic collections. By the time we get to the twentieth century, recipe books are increasing in popularity as a result of more people being able to read, more leisure time and having more money to spend. Like it or not, the introduction of TV brought us celebrity chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, allowing everybody to search through massive numbers of recipes such as those found on this site. |
We hope you enjoy this Baked Goat Cheese With Garden Salad recipe.
