INGREDIENTS

  • 6 oz Cypress Grove Chevre, fresh
  • 1/2 tsp Thyme, dried leaves, crumbled
  • 1/2 cup Extra Virgin Olive Oil
  • 2 tbsp Parsley, fresh, chopped
  • 1/2 cup Breadcrumbs, fresh or dry

DIRECTIONS

  1. Shape or cut chevre into 4 equal pieces about 1/2-inch thick. Set on paper towels for about 30 minutes to dry.
  2. Preheat oven to 400 degrees. Combine herbs and crumbs.
  3. Brush cheese with oil, then roll in crumb mix.
  4. Pour remaining oil into a shallow baking dish, then place coated chevre in dish. Bake 10 minutes.
  5. Remove from oven and let cool about 5 minutes to firm. Serve on top of mixed greens, on garlic croutons, or top pasta with a tomato-based sauce and baked chevre.
  • Yield:

    4 Servings

  • Cuisine:

    French

  • Course:

    Appetizer