Baked Chèvre with Citrus Breadcrumbs

Baked Chèvre with Citrus Breadcrumbs


1 cup panko

Zest of 1 lemon

Zest of 1 orange

1/2 cup plus 1 tablespoon olive oil, divided

12 ounces chèvre (spreadable goat cheese, ideally in a log shape)

6 cups loosely packed mixed salad greens

Vinaigrette dressing (see below)


In a small, shallow bowl or pie plate, combine the panko, zests, and 1 tablespoon of oil. Place the remaining 1/2 cup of oil in another small bowl.

Slice or shape the chèvre into eight 1-inch-thick disks. One disk at a time, dip both sides into the oil and then the panko mixture, pressing gently on both sides and all edges so the crumbs adhere. Arrange the coated disks on a rimmed baking sheet and place in the freezer until frozen, about an hour.

Preheat the oven to 400°F.

Transfer the baking sheet to the oven and bake until the panko is lightly golden, about 10 minutes.  (Over cooking causes cracking.)

Meanwhile, in a large bowl, toss the greens with dressing to taste. Arrange the greens on plates or a platter.

Carefully arrange the baked cheese on the greens and serve.

Vinaigrette Ingredients:
  1. 3 tablespoons extra virgin olive oil (or a more neutral-flavored oil like grapeseed, canola, or vegetable)
  2. 1 tablespoon white wine vinegar (or balsamic, apple cider, rice, sherry, or other wine vinegar)
  3. Pinch of kosher salt.
  4. A turn of freshly ground black pepper.

Mix and whisk together…

Perfect paired with a refreshing white wine or sparkling wine – Suggestion Savignon Blanc


Yes, you can dine like a king…

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