Finding local goat cheese is like a gold mine. Add some herbs, breading, bake it, serve over greens and with a vinaigrette and you’ve found heaven.
Nettle Meadow Farm makes award winning cheeses at their goat farm in Warren County. There is nothing plain or simple about their cheeses, every bite is a gourmet pleasure. I admit my favorite is Three Sisters. It’s made from sheep, goat and cow’s milk. Not too much tang and the right amount of creamy texture.
This recipe from America’s Test Kitchen, is perfect for a special touch with a light meal. If you have a few guests coming over for lunch or enjoying wine with friends, try this recipe. It will be a hit.
Make breading from melba toast, although I think another breading would work. You want a fine crumb. In three separate bowls, put chopped thyme and chives, whisked eggs and mustard, and the melba toast crumbs. Cut the cheese into coins or roll into balls. Dip the cheese first in the herbs, second the egg mixture, and finally in the crumbs. You may need to press the crumbs into the cheese. Freeze until solid, around 30 minutes, then brush on oil. Bake at 475 degrees (I baked at 400 degrees) on top rack for about 9 minutes or until golden brown. Using a thin spatula, place the cheese on a paper lined plate. Let cool for a couple of minutes. For the vinaigrette whisk together red wine vinegar, Dijon mustard, minced shallots, and oil. This vinaigrette is awesome. Serve over greens.
Enjoy these local treasures.
- For the goat cheese:
- 3 ounces Melba Toasts, white, (2 cups)
- 1 teaspoon ground black pepper
- 3 large eggs
- 2 Tablespoons Dijon mustard
- 1 Tablespoon minced fresh thyme leaves
- 1 Tablespoon chopped fresh chives
- 12 ounces goat cheese, firm
- olive oil
- For vinaigrette and salad:
- 2 Tablespoons red wine vinegar
- 1 Tablespoon Dijon mustard
- 1 teaspoon minced shallot
- 6 Tablespoons olive oil
- 14 cups hearty greens
- ground black pepper
- For the goat cheese: In a food processor, process Melba toasts to fine even crumbs, about 1½ minutes. Transfer crumbs to medium bowl and stir in pepper. Whisk eggs and mustard in medium bowl until combined. Combine thyme and chives in small bowl.
- Divide cheese into 12 evenly sized pieces. Coat each in herbs. Transfer to egg mixture, turn each piece to coat, transfer to Melba crumbs and turn each piece to coat, pressing crumbs into cheese. Freeze the cheese until firm, about 30 minutes. Adjust oven rack to upper position, heat to 475 degrees.
- Remove the cheese from freezer and brush tops and sides evenly with oil. Bake until crumbs are golden brown and cheese is slightly soft, 7 to 9 minutes, longer if cheese is completely frozen. Using a thin metal spatula, transfer cheese to paper towel lined plate and cool for 3 minutes.
- For vinaigrette and salad: Combine vinegar, mustard, and shallot in a small bowl. Whisking constantly, drizzle in oil. Season to taste with pepper.
- Place greens in large bowl, drizzle vinaigrette over and toss to coat. Divide greens among plates and place 2 rounds goat cheese on each salad. Serve immediately.