Ingredients
3 sprigs fresh thyme
3/4 C EVOO
4 rounds fresh goat cheese 1/2" thick
4 slices 1/4" day old baguette
4 T butter melted
3 cloves garlic, peeled and halved
3/4 C, fine breadcrumbs
1 tsp dried thyme
2T red wine vinegar
sea salt and freshly ground black pepper
6 C fresh mixed salad greens
Preparation
Mix fresh thume and 1/2 EVOO in deep dish large enough to hold goat cheese rounds in 1 layer. Cover and refrigerate for 12 hours. Turn cheese over and marinate 12 more hours. Bring to room temp. Preheat oven to 350. Spread baguette slices on baking sheet and brush with melted butter. Bake 8 min or until light brown. While warm, rub each pice with a cut clove of garlic. Mix together breadcrumbs and dried thyme. In a separate bowl, whisk vinegar, remaining EVOO and s &P to taste
Increase oven to 400. Dip cheese rounds in bread crumb mix, then place on baking sheet lightly brushed with EVOO. Bake 8-10 min. Toss greens with vinaigrette to lightly coat. Evenly divide among 4 plates. Place cheese and croutons around
