8 ounces fresh goat cheese (one 2 by 5-inch log)
1/2 cup Amphora extra-virgin olive oil blend, divided
1/2 cup fresh herbed breadcrumbs (or prepared seasoned bread crumbs)
5 cups mesclun (assorted garden lettuces or spring mix), washed and well-dried
2 tablespoons Amphora Pomegranate-Quince White Balsamic vinegar
Sea salt and freshly ground black pepper
1/2 cup pomegranate seeds
To Make the Bread Crumbs (makes about 3 cups):
1 – 1# loaf Pugliese or Italian Country Bread or Sweet Batard (not sourdough)
Extra-virgin olive oil
Sea salt and freshly ground black pepper
• Remove the crust from the bread and cut bread into 1” cubes. Place in food processor and process until bread is finely minced. In a bowl, mix the crumbs with 2 tablespoons of the olive oil; season with salt and pepper, and toss until lightly coated. Place crumbs in a single layer on a sheetpan and bake at 350˚F, turning frequently until golden brown, about 30 minutes.
• Once the crumbs are the desired color, remove from the oven, cool, and return the toasted crumbs in the food processor. Using the pulse function, carefully blend until finely ground, but not powder. Use the amount necessary; store the remainder in a sealed bag in the the freezer for later use.
NOTE: If you wish to flavor the crumbs, add mixed dried herbs of choice (i.e. Herbes de Provence) before finishing in the processor.
• In the meantime, to slice the goat cheese, place in the freezer for 15 – 20 minutes to become firm. Carefully slice the goat cheese into 8 disks about 1/2 inch thick. Place the disks on a parchment paper-lined sheet pan, and lightly coat with the olive oil.
• When the breadcrumbs are finished, place them in a shallow dish; gently press the goat cheese disks into the seasoned crumbs and return to the sheet pan. Cover and store in a cool place for 30 minutes or up to several hours.
• Preheat oven to 400˚F. Place the goat cheese disks in the center of the oven and bake for about 6 minutes, or until the cheese is just warmed through.
• Place the lettuces in a bowl and dress lightly with the vinegar and 3 tablespoons of the olive oil, and season with sea salt and freshly ground black pepper. Arrange lettuces on salad plates. With a metal spatula, carefully place 2 disks of the baked cheese on each plate, and sprinkle with pomegranate seeds. Serve immediately.
Serves 4
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