Cook's Country - Recipes That Work

Recipes

Kalamata Olive Baked Goat Cheese Salad

Warm, crisp goat cheese rounds on a bed of greens are good. We came up with several ways to make a good thing better. Here’s what we discovered:

Test Kitchen Discoveries

Coating the cheese rounds in nuts instead of bread crumbs adds a layer of flavor—finely grind the nuts in the food processor.
We also found that giving the cheese a whirl in the food processor allowed us to incorporate kalamata olives throughout the cheese.
Pair these dolled-up rounds with greens and a classic red wine vinaigrette.
Baking the rounds in a hot oven for just 7 to 10 minutes ensures a crunchy coating and a smooth, but not melted, interior. To avoid runny cheese rounds, be sure to freeze the rounds until completely firm (at least 2 hours) before baking.

STEP BY STEP

Perils of Temperature

Cheese rounds that aren’t frozen lose their shape when baked.

FROZEN
A Runny Mess

Kalamata Olive Baked Goat Cheese Salad

Serves 6

Adding a few handfuls of cherry tomatoes (halved if small, quartered if large) and a bulb of thinly sliced fennel give this salad a Mediterranean spin.

1 1/2	cups hazelnuts
12	ounces goat cheese , softened
1	tablespoon chopped kalamata olives
1	teaspoon chopped fresh chives
2	large eggs
16	cups hearty salad greens
1	recipe Basic Vinaigrette (see related recipe)

1. Pulse hazelnuts in food processor until finely chopped; transfer to bowl. Add cheese, olives, and chives to food processor and process until smooth. Refrigerate cheese mixture in covered bowl until firm, at least 1 hour or up to 2 days.

2. Using hands, roll 2 tablespoons chilled cheese mixture into twelve 1½-inch balls. Beat eggs in medium bowl. One at a time, dip balls in egg, then roll in nuts, pressing gently to adhere. Place balls 2 inches apart on rimmed baking sheet. Press balls into 2-inch disks with greased measuring cup. Cover with plastic wrap and freeze until completely firm, at least 2 hours or up to 1 week.

3. Adjust oven rack to upper position and heat oven to 475 degrees. Remove plastic and spray cheese lightly with cooking spray. Bake until nuts are golden brown and cheese is warmed through, 7 to 10 minutes. Let cool 3 minutes. Toss greens with vinaigrette. Serve warm cheese rounds over dressed salad.