Baked goat cheese rounds on lettuce is a classic French salad served in every sidewalk cafe in the country.
They can be large, whole meal salads or small, first course salads.
It's my favorite summer lunch. Add a glass of rose wine and a terrace looking over the sea and it's a perfect summer day.
This is a spring version - a cross between a hot, winter pasta dish and that cool, summer salad.
The goat cheese normally comes log-shaped (long, round), and wrapped in paper. It will have a thin rind that is an edible part of the cheese. You could substitute another, semi-soft cheese such as Brie or Camembert.
4 - 5oz aged goat cheese 135gr, 4.8oz
3 shallots, medium about 3/4cup sliced 75gr, 2.6oz
4 thin slices Prosciutto 100gr, 3.5oz
3/4 cup cherry or grape tomatoes 135gr, 4.8oz
3 tbs dried bread crumbs 21gr, .74oz
2 tbs olive oil 27gr, .96oz
1 1/2 tbs white Balsamic vinegar 24gr, .84oz
4oz spaghetti a circle about 1" (2.5cm) across 100gr, 3.5oz
Cook pasta according to package directions. Drain.
Peel and roughly chop shallot. Cut Prosciutto into bite-size slices. Cut tomatoes in half. Heat 2 tbs olive oil in medium nonstick skillet. Add shallots and sauté until starting to brown, about 15 minutes. Add Prosciutto, and sauté 2 - 3 minutes longer. Add cherry tomatoes and heat through. Add vinegar and pasta, and stir/toss to combine. Remove from heat.
Slice cheese into 4 - 6 rounds. Each round should be between 1/3 and 1/2 inch thick (about 1cm). Put bread crumbs on a plate. Roll the edges of the cheese in the crumbs, then dip both sides, so it's completely coated. Place on a baking sheet. Bake, 400F (200C) for 3 - 4 minutes, just until you see the tops sink slightly or cheese ooze slightly. If it hasn't happened after 4 minutes, take them out anyway - they're ready.
To serve: Divide pasta between 2 plates. Top with rounds of cheese and serve immediately.
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Entire Recipe / per serving
Calories:
1596 / 798
Total Carbohydrates: 108 / 54
Dietary Fiber: 2 / 1
Total Fat: 96 / 48
Saturated
Fat: 44 / 22
Cholesterol: 240 / 120
Protein:
84 / 42
Calcium: 1288 / 644
Sodium:
2576 / 1288
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
For more recipes check out my internet cook book: Easy Gourmet Dinners
