Baked Goat Cheese

A restaurant staple that’s easily made at home and seems special, especially at brunch, on top of a green salad, as an appetizer, or as a side dish.

One 6-ounce goat cheese log, cut into 8 slices or molded into 8 patties

1/4 cup extra virgin olive oil

Salt and freshly ground black pepper

1/4 cup mixed chopped fresh herbs, like basil, chives, parsley, chervil, tarragon, and thyme

1/2 cup bread crumbs, preferably fresh

• Heat the oven to 375 F. Brush the cheese with the olive oil and sprinkle with salt, pepper, and the mixed herbs. (At this point, you may refrigerate the cheese for up to 2 days.) Then coat with the bread crumbs.
• Put on a baking sheet and bake the cheese until it’s golden brown and soft, about 10 minutes. Let rest for just a couple minutes and serve warm.

Baked Goat Cheese with Tomato Sauce or Tomatoes. Also great with tomato-based salsas, including Salsa Cruda (page 24): Put the goat cheese slices (with or without the bread crumbs) in a gratin or baking dish and spoon about a cup or so of Fast Tomato Sauce over the top; or top thick, seasoned tomato slices with 1 or 2 slices of goat cheese. Bake until the tomato sauce is bubbling or the goat cheese and tomato slices are soft. Sprinkle with fresh herbs and/or chopped black olives and serve. MAKES: 4 servings TIME: 15 minutes