Lemon-Basil Goat Cheese over Leafy Greens
Lemon-Basil Goat Cheese over Leafy Greens
4
20 minutes
appetizers
Inspired by Catherine Walthers’ “Raising the Salad Bar”
Ingredients
- 6-8 ozs. your favorite goat cheese (we love Vermont Creamery goat cheese)
- 1 tsp. finely grated lemon zest
- ½ tsp. pressed or very finely minced garlic
- 2 tbsp. Gustare Italian Lemon Extra Virgin Olive Oil
- Salt and pepper to taste
- 6-8 cups arugula or mixed baby greens, washed and spun dry
- 4-6 fresh basil leaves
- 1 baguette, sliced, toasted and brushed with olive oil
- 2 tbsp. Gustare Cape Cod Cranberry Pear Balsamic Vinegar
- 5-6 tbsp. Gustare Italian Lemon Extra Virgin Olive Oil
- Salt and pepper, to taste
Directions
- Using either a mold or your hands, gently form the goat cheese into 4 disks measuring approximately 2 inches wide and 1/2 inch thick.
In a small bowl, mix lemon zest, garlic, lemon olive oil and pinch of salt.
Place the rounds of cheese on a plate, season with freshly ground pepper and evenly pour the garlic/oil mixture over it.
Cover plate and refrigerate until ready to serve. Just before serving, sliver the basil and sprinkle over the goat cheese.
To make the dressing, in a small bowl, whisk together the balsamic vinegar and olive oil; season with salt and pepper.
Place greens in a bowl and add desired amount of dressing and mix well. Divide greens among 4 salad plates. Top each serving with a disk of the goat cheese, including some of the marinade mixture. Garnish goat cheese with chopped basil and serve with a couple toasted baguette slices. Enjoy!
