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Baked Chevre with Mesclun Provencal |
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In this recipe, hot goat cheese or chevre, is baked and placed on a bed of lively and piquant Cook's Garden Provencal Mesclun greens.
1 six-ounce round of goat cheese
1-tablespoon herbes de Provence
4 tablespoons Balsamic vinegar
1/2 cup olive oil
2 minced garlic cloves
2 teaspoons Dijon style mustard
Fresh Mesclun Provencal
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| Brush one six-ounce round of goat cheese with melted butter. Roll in breadcrumbs mixed with 1-tablespoon herbes de Provence and set aside. Just before serving, preheat oven to 400* and bake cheese for 10 minutes. Make a dressing by whisking together 4 tablespoons Balsamic vinegar with 1/2 cup olive oil, 2 minced garlic cloves, and 2 teaspoons Dijon style mustard. Season with salt and freshly ground pepper to taste. Dress the salad of Cook's
Garden Provencal Mesclun greens and place the hot baked goat cheese in the center, or cut into sections and divide between several plates.
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© Recipe copyright From the Cook’s Garden by Ellen Ecker Ogden published by HarperCollins Publishers, and may not be reprinted except by permission by the author. |
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Our Exclusive Mix! Traditional recipe from the south of France. |
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Recipes for Winter
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Check back regularly for exciting new recipes.
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The Cooks' Garden | PO Box C5030
Warminster, PA
18974
800-457-9703 www.cooksgarden.com
Copyright 1997-2004, The Cooks Garden
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