Crispy Goat Cheese Salad





  • 1 1/2 cups fresh bread crumbs
  • Kosher salt and freshly cracked black pepper
  • 1/4 cup rosemary infused olive oil, plus 3 teaspoons
  • 1 teaspoon chopped fresh thyme leaves, plus 4 sprigs for garnish
  • 1 (12-ounce) log fresh goat cheese, sliced into 1/2-inch disks
  • 4 ounces baby mixed greens, washed and dried


  1. Preheat the oven to 375 degrees F. 
  2. In a small bowl, mix the bread crumbs with salt and pepper, to taste. Add 2 to 3 teaspoons of the olive oil, to just dampen the crumbs and mix well with a fork.
  3. Spread onto a rimmed baking sheet and toast in oven until golden and crisped, about 5 to 7 minutes.
  4. Allow to cool, and then toss in chopped thyme. 
  5. Brush the goat cheese disks lightly with the remaining 1/4 cup of the oil and season with salt and pepper, to taste. 
  6. Coat the cheese on all sides with toasted bread crumbs.
  7. Bake on a parchment or silicone lined rimmed baking sheet until warmed through, about 5 minutes.  
  8. Divide the mixed baby greens between 4 plates.
  9. Carefully, divide the goat cheese rounds on top of each salad, garnish with a sprig of thyme and serve.