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Cheese and Blackberry Ramekins

Yield Makes 4 servings

Ingredients

  • 1 tablespoon minced shallots
  • 1/2 teaspoon minced garlic
  • 1 sprig fresh thyme, about 3 inches
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon cider vinegar
  • 1 baguette (about 1/2 lb.)
  • 1/4 pound fresh chèvre (goat) cheese
  • 2 tablespoons grated parmesan cheese
  • 1 large egg
  • 1 tablespoon whipping cream
  • 1 tablespoon chopped fresh basil leaves
  • 1 tablespoon chopped fresh chives
  • 3/4 teaspoon chopped fresh rosemary leaves
  • Salt and pepper
  • About 1 cup blackberries, rinsed and drained
  • 1/3 cup walnut halves or pieces
  • 2 quarts (8 to 10 oz.) tender salad leaves, rinsed and crisped

Nutrition Information

  • calories 470
  • caloriesfromfat 57 %
  • protein 15 g
  • fat 30 g
  • satfat 8.5 g
  • carbohydrate 37 g
  • fiber 4.1 g
  • sodium 498 mg
  • cholesterol 72 mg

How to Make It

  1. With a spoon, bruise shallots, garlic, and thyme; add oil and vinegar. Set aside 20 minutes or up to 4 hours.

  2. Slice baguette 1/4 inch thick on a sharp diagonal to make pieces 3 to 6 inches long. Reserve ends for another use. Toast until golden; set aside.

  3. Mix goat cheese, parmesan, egg, and cream. Stir in basil, chives, rosemary, and salt and pepper to taste.

  4. Divide berries among 4 shallow ramekins (each about 6 oz.). Cover fruit with cheese mixture. Set ramekins on a baking pan. Place nuts in a 9-inch pie pan.

  5. Place ramekins and nuts in a 350° oven. Bake nuts until golden, about 10 minutes, and cheese mixture until set when shaken, about 15 minutes.

  6. Meanwhile, pour the oil mixture through a fine strainer into a large bowl, pressing the aromatics. Discard residue. To oil mixture, add salad greens, and mix. Mound salad on 4 dinner plates. Set ramekins alongside and sprinkle cheese and salad with nuts. Serve with baguette slices. Season with salt and pepper.