Cheese and Blackberry Ramekins

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

Preparation

1. 1. With a spoon, bruise shallots, garlic, and thyme; add oil and vinegar. Set aside 20 minutes or up to 4 hours.
2. 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. 3. Mix goat cheese, parmesan, egg, and cream. Stir in basil, chives, rosemary, and salt and pepper to taste.
4. 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. 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. 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.