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"Goat cheese releases more flavor when it's warm and creamy," says Paula Lambert, founder of Mozzarella Company in Dallas.

Paula Lambert, Mozzarella Company, Dallas, Texas
Recipe by Southern Living January 1996

Gallery

Credit: Tina Evans; Styling: Leslie Byars Simpson

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 4 ingredients in a small saucepan over medium-high heat. Bring to a boil; remove from heat, and cool.

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  • Cut cheese log into 8 rounds, and place rounds on a plate; drizzle with oil mixture. Let stand 30 minutes.

  • Pour oil from cheese into a bowl; discard herbs. Refrigerate cheese rounds 15 minutes or until firm.

  • Add mustard and next 3 ingredients to oil, stirring with a whisk.

  • Coat cheese with breadcrumbs; place on a baking sheet. Bake at 350° for 10 minutes; set aside.

  • Combine greens in a bowl; drizzle with oil mixture, tossing to coat. Place on plates; top each with 2 cheese rounds. Garnish, if desired.

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