Marinated Goat Cheese Salad
This simple bistro-style recipe makes a great dinner-party starter
Prep Time: prep 15 mins, plus 24 hrs marinating
Cooking Time: cook 5 mins
Serves: makes 6 servings
- 2 / 3 cup olive oil, plus more for brushing
- 1 / 4 cup packed basil leaves, shredded
- 2 garlic cloves, chopped
- grated zest of 1 large lemon
- 1 small fresh hot red chile, seeded and finely chopped
- salt and freshly ground black pepper
- 6 individual goat cheeses ( crottins )
- 1 baguette
- 2 heads Belgian endive, leaves separated
- 1 bunch watercress, washed and dried
- 1 / 2 cup Kalamata olives, halved
- At least one day before serving, marinate the cheeses: Whisk the oil, basil, garlic, lemon zest, and chile in a bowl. Season with salt and pepper.
- Place the goat cheeses in a shallow nonmetallic dish. Pour the marinade over the cheeses. Cover and refrigerate for 24 hours.
- When ready to serve, preheat the oven to 350癋 (180癈). Cut the baguette into 12 thick slices. Brush the bread with olive oil. Spread on a baking sheet and bake about 12 minutes, until crisp and golden.
- To serve, position the broiler rack about 6in (15cm) from the source of heat and preheat. Remove the goat cheeses from the marinade, reserving the marinade. Cut each cheese in half crosswise and place on a baking sheet. Broil about 3 minutes or until just melting. Divide the endive, watercress, and olives among 6 plates. Place 2 pieces of toast on each plate and top each with a round of cheese. Drizzle with the reserved marinade, and serve immediately.
- prep 15 mins, plus 24 hrs marinating; cook 5 mins
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
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