Warm Pecan-Crusted Goat Cheese Toasts With Mixed Baby Greens
Recipe: #1346
October 25, 2011
Categories: Salads, Cheese, Appetizers, Southern, Gluten-Free, Low Carbohydrate, No Eggs, Kosher Dairy, more
"Adapted from Chef Virginia Willis' cookbook, "Bon Appetit, Y'All"."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (171.6 g)
- Calories 581.8
- Total Fat - 42.9 g
- Saturated Fat - 10.4 g
- Cholesterol - 23.8 mg
- Sodium - 599.7 mg
- Total Carbohydrate - 31 g
- Dietary Fiber - 4.2 g
- Sugars - 2.6 g
- Protein - 21.7 g
- Calcium - 568 mg
- Iron - 3.3 mg
- Vitamin C - 8.7 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Preheat broiler.
Step 2
Place the chopped pecans in a shallow dish and season with salt & pepper.
Step 3
Roll the goat cheese in the pecans to coat evenly.
Step 4
Refrigerate until firm, if necessary, then cut into 4-6 uniform rounds.
Step 5
To heat the goat cheese toasts, place the bread slices on a baking sheet and drizzle with some of the olive oil.
Step 6
Place a round of goat cheese atop a piece of bread. Broil until the cheese is melted and browned, 3-5 minutes.
Step 7
Meanwhile, to make the dressing, whisk the shallot, mustard, and vinegar together in a small bowl.
Step 8
Add the remaining 1/4 cup oil in a slow steady stream, whisking constantly, until the dressing is creamy and emulsified.
Step 9
Season with salt & pepper
Step 10
To serve, toss the salad greens with just enough dressing to coat, taste and adjust for seasoning with salt & pepper.
Step 11
Divide among serving plates and top each salad with a warm goat cheese toast.
Tips
No special items needed.
1 Reviews
You'll Also Love
