Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 oz Fresh log chevre* Salt, pepper
3 Thyme sprigs (or more) 1/2 Head rocket (or see note)
Olive oil 1 Day-old baguette
1 c Fine dried bread crumbs 1/2 c Butter; melted
1 ts Dried thyme; crushed 2 Lg. garlic cloves; split
2 tb Red wine vinegar -or more

*Note: Chevre should be cut into 4 (1/2-inch-thick) 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 1/4 cup olive oil. Marinate up to 1 day. Mix bread
crumbs and dried thyme. Set aside. Make dressing with 1/2 cup olive
oil, vinegar and salt and pepper to taste. Set aside. Wash and dry
lettuces. Slice baguette into 24 (1/4-inch-thick) 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.

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