 Baked Goat Cheese with Arugala Salad
A great appetizer or side salad.
Ingredients: |
Instructions: |
| 1/2 |
cup Kalamata Olives |
| 3 |
bunches Arugula |
| 1/2 |
cup Ricotta Cheese |
| 1 |
jar Coonridge Organic Goat Cheese |
| 1 |
sprig dill |
| 1/2 |
cup finely chopped pecans |
| 1/2 |
cup breadcrumbs |
| 1/2 |
cup Italian or Garlic salad dressing |
| 1/2 |
cup fresh tomato sauce |
| 1 |
teaspoon basalmic vinegar |
|
| 1 |
Preheat the oven to 400 degrees Fahrenheit |
| 2 |
Blend the dressing ingredients together until smooth. |
| 3 |
Mix the goat and ricotta cheese with dill until smooth. |
| 4 |
Make balls of the cheese mixture using 2-3 teaspoons each. |
| 5 |
Mix the pecans and breadcrumbs in a shallow pan. |
| 6 |
Coat the cheese balls with the pecan breadcrumb mixture. |
| 7 |
Bake the cheese on a lightly oiled cookie sheet. |
| 8 |
Toss the arugula with your preferred amount of dressing. |
| 9 |
Place a baked goat cheese ball on top. |
| 10 |
Garnish with breadcrumbs and olives. |
|
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