Baked Chevre with Prosciutto
Total time: 10 minutes
These goat cheese rounds are often served on big, meal-sized salads for lunch at the small Bistros that are everywhere in France. Thinner slices, garnished with some crisp Prosciutto, make a simple starter.
Ingredients:
- 3oz (90gr) aged goat cheese, with white rind either a slice from a large log or a several from a small one
-
2 tbs dried breadcrumbs
- 1/4 tsp dry mustard
- 2 slices Prosciutto
- 3 tsp olive oil
Instructions:
- Slice cheese into 6 rounds (if small log). Each round should be between 1/4 and 1/3" (.75 - 1cm) thick.
- Mix bread crumbs and dry mustard.
- Put onto a plate and put 2 tsp olive oil on another plate.
- Dip both sides of the cheese into the oil, then the crumbs and place on a nonstick or lightly oiled baking sheet.
- Bake, 400F (200C) for 2 - 4 minutes, just until you see the tops sink slightly
or cheese ooze slightly. If it hasn't happened after 4 minutes, take them out anyway - they're ready.
- Roughly chop the prosciutto and sauté in 1 tsp oil over medium high heat until they start to get crisp.
- Remove to 2 plates.
- When cheese is ready, add to plates and serve.