Warm Nut Crusted Goat Cheese Crouton on Mesclun Salad
by Susanne Despature
A definite hit with cheese lovers! Goat cheese is known for having a delicious tanginess that is even more intense when warmed. A fresh Mesclun salad with garlic dressing completes the drool-worthy meal.
Cuisine : Mediterranean Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 10 mins Ready in : 30 mins Serves : 6
- 200g Mixed Salad with Rocket, Asian Leaves, Lollo Rosso
- 100g Red and Yellow Cherry Tomatoes (sliced in half)
- 50g Small Black Olives (without pit)
- 2-3 sprigs of Spring Onion
- 1 Baguette (4-6 slices)
- 2 tbsp Olive Oil
- 300g Goat Cheese
- 30g Pumpkin Seeds (chopped)
- 40g Walnut (coarsely chopped)
- 30g Black and White Sesame Seeds
- Olive Oil
- Salt and Pepper
- Balsamic Vinegar Cream
- 6 tbsp Extra-Virgin Olive Oil
- 1-2 cloves of Garlic (peeled and chopped finely)
- 2 tbsp Lemon Juice
- 1 tbsp Balsamic Vinegar
- 1 tsp Honey
- Salt and Pepper
- To make the dressing, combine all the ingredients in a medium bowl and whisk. Add some chopped spring onion – set aside
- Wash the salad and toss it. Place the leaves, olives and tomatoes in the middle of plates.
- Place the baguette slices on a tray and drizzle with a little oil. Place under a hot grill (broiler) and toast for 1 minute each side or until golden.
- Shape goat’s cheese into 4-6 discs, about 2 cm thick and the same diameter as baguette slice.
- Toast walnut, pumpkin and white & black sesame seeds in a dry frying pan over medium heat – transfer to a bowl, add a little olive oil and mix well.
- Coat goat’s cheese discs with nut mixture and place one on each baguette slice. Arrange on a baking tray, then bake in a preheated oven (180°C) until warm and soft (3-4 min.), but still holding its shape. (You can also serve cold if you prefer!)
- Pour the dressing over the salad and top with the grilled baguette and goat cheese. Use some balsamic vinegar cream to decorate your plate.