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Marinated Baked Goat Cheese

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6 rounds of Coach mild goat cheese (2-4 ounce each) either plain, herb or pepper coated)
1/3 cup olive oil
12 peppercorns
12 coriander seeds
3 sprigs fresh rosemary
French bread (1/3 loaf)
2-3 tablespoons olive oil


1/2 teaspoon Dijon mustard
1 clove garlic, pressed or minced
2 tablespoons red wine vinegar
freshly ground pepper
1/3 cup olive oil
mixed greens (2-3 cups)
1 cup fresh bread crumbs


Combine 1/3 cup olive oil with lightly crushed peppercorns, coriander seeds and rosemary. Add goat cheese rounds and marinate in the refrigerator 2-6 days (turning daily). Cut French bread into 2" cubes. Heat 2 tablespoons olive oil in large skillet over medium-low heat. Add bread cubes and cook until golden brown and crisp, turning frequently. Drain on paper towels.

Prior to serving, heat oven to 425 degrees. Remove goat cheese from oil and gently roll in breadcrumbs. Place on baking sheet and bake for approximately 10 minutes (or until breadcrumbs are light golden brown). While cheese is baking, combine dressing ingredients and toss with greens. Place goat cheese and croutons on greens.

Makes 6 servings

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