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Recipe Summary

Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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

  • 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.

  • 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.

  • 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.

Nutrition Facts

470 calories; calories from fat 57%; protein 15g; fat 30g; saturated fat 8.5g; carbohydrates 37g; fiber 4.1g; sodium 498mg; cholesterol 72mg.
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