Recipe - Baked Goat Cheese With Garden Salad

8 ounce Fresh log chevre*
3 Thyme sprigs (or more)
Olive oil
1 cup Fine dried bread crumbs
1 teaspoon Dried thyme; crushed
2 tablespoon Red wine vinegar or more
Salt, pepper
One half Head rocket (or see note)
1 Dayold baguette
One half cup Butter; melted
2 Lg. garlic cloves; split

*Note: Chevre should be cut into 4 (1/2inchthick) rounds. **Instead of
rocket, lamb's lettuce or small oak leaf and red leaf lettuces or chervil
may be used instead. Place goat cheese rounds and fresh thyme in shallow
pan or dish. Sprinkle with One fourth cup olive oil. Marinate up to 1 day. Mix
bread crumbs and dried thyme. Set aside. Make dressing with One half cup olive
oil, vinegar and salt and pepper to taste. Set aside. Wash and dry
lettuces. Slice baguette into 24 (1/4inchthick) slices. Brush each slice
with some of melted butter. Place on baking sheet and bake at 350F 5 to 7
min utes, or until croutons are lightly browned. While still warm rub each
crouton with cut clove of garlic. Dip marinated cheese slices in bread
crumbs. Place in lightly oiled baking dish. Bake at 400F 6 minutes, or
until cheese is barely bubbling and is golden brown. Toss lettuces with
enough dressing to lightly coat. Arrange on 4 salad plates. Place cheese in
center of plates, browned side up. Arrange croutons around cheese.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini