Baked Goat Cheese

chèvre & tomino

chèvre & tomino, breaded & baked

A recipe from David Lebovitz, who says ‘this isn’t a strict recipe, but a technique’ (win!). The basic idea is to marinate rounds of soft goat cheese, dredge them in seasoned, toasted breadcrumbs, and bake. Easy, tasty, elegant on the plate. Have look at Lebovitz’s recipe for specs. He’s always a great read, anyway. I added two rounds of tomino piemontese, following the same technique. Enjoy!