Alice Water's Baked Goat Cheese with Salad

Page 181

Cuisine: North American | Course Type: Salads

(1 review)

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Recipe Review

I’ve missed this dish! It’s been over 25 years since my husband and I enjoyed a variation of it in a rather chichi restaurant, never thinking it would be so easy to replicate at home. It was good then and it’s still good now.

I made the recipe as written except that my goat rounds were smaller and bread slices larger so I served 2 per person. Also, I used the thyme infused olive oil from the goat cheese marinade to toast the bread instead of melted butter.

I’m not surprised the family enjoyed this….warm goat cheese, toasted garlic bread and peppery arugula salad are components that always work together.

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