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.