Crispy Warm Goat Cheese Salad

Rick Lew
When choosing a goat cheese for this recipe, look for one that is semifirm and creamy on the inside. If shopping at a specialty cheese counter, ask for the Crottin de Chavignol. In this recipe, toast the bread and coat the cheese with crispy breadcrumbs before heating. For a no-fry option, halve each cheese round horizontally, place on a baguette slice, and broil on high for about 5 minutes. (Be sure to take it out when the cheese is just beginning to melt and bubble.) Prep: 30 minutes; Cook: 5 minutes.
Makes 4 servings


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2 large eggs, beaten
3 tablespoons water
4 rounds Crottin de Chavignol (about 2 ounces each) or other goat cheese
1/2 cup Japanese breadcrumbs (panko)
Vegetable oil
2 tablespoons pine nuts
1 head frisée, torn into medium-size pieces (about 8 cups)
1 large bunch purple seedless grapes, halved (about 2 cups)
1 baguette or country-style bread, sliced and toasted


1. Combine eggs and water; dip each cheese round in egg mixture and breadcrumbs, covering all sides. Fry breaded cheese in 1 inch of hot oil in a medium saucepan, 1 to 2 minutes, turning until cheese has browned on all sides and begins to ooze lightly.

2. Toast pine nuts in a dry sauté pan on medium heat 4 to 5 minutes or until golden. Toss pine nuts, frisée, and grapes with Garlic Vinaigrette, and distribute evenly in 4 salad bowls. Top each salad with a cheese round. Serve immediately with toasted bread.

Created date

March 2007