Baked Chevre With Watercress And Spinach
Published July 11, 1992
- Total Time
- 20 minutes, plus 1 hour's refrigeration
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Ingredients
2 5-ounce logs of goat cheese, cut into thirds crosswise
3 tablespoons olive oil
½ cup dried fine bread crumbs, freshly made
2 tablespoons Sherry vinegar
2 cloves garlic, peeled and minced
2 teaspoons Dijon mustard
½ teaspoon salt
1 teaspoon freshly ground pepper
1 small bunch spinach, cleaned and trimmed
1 bunch watercress, rinsed with stems removed
6 sun-dried tomatoes, thinly sliced
Nutritional analysis per serving
10 grams carbs; 22 milligrams cholesterol; 241 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 8 grams saturated fat; 18 grams fat; 2 grams fiber; 344 milligrams sodium; 12 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Coat the goat cheese with 2 tablespoons of the olive oil. Dust with bread crumbs and refrigerate for 1 hour. Line a baking sheet with wax paper. Set aside.
- Step 2
Preheat the oven to 400 degrees. Combine the Sherry vinegar, garlic and mustard in a large glass or ceramic bowl. Whisk in the remaining olive oil. Season with salt and pepper. Set aside.
- Step 3
Place the breaded goat-cheese pieces on the baking sheet. Bake in the oven until golden brown and soft, about 5 to 10 minutes.
- Step 4
Add the greens to the vinaigrette. Toss and divide among 6 salad plates. Place the warm goat cheese in the middle of each plate and garnish with sun-dried tomatoes.
Private Notes