Mother's Day Lunch Made Easy
This is an quick fix for a special lunch. Looks fabulous and only takes a few minutes to prepare. It can be made gluten free if you like. This will make two large sized pieces or several smaller pieces.
What You Will Need
1 Log of Allegheny Chevre (room temperature)
A few chives, chopped
1 Cup bread crumbs (gluten-free or regular)
A few pinches of thyme, fresh ground black pepper
1/2 Tablespoon Oil from Sun dried Tomatoes
Mixed Green Salad and whatever else you like in your salad.
Crumble up the chevre into a large bowl, add the chives, pepper and drizzle in the oil. Stir until well mixed. If making two large pieces separate in half and shape into a patties.
On a large plate spread your bread crumbs and the thyme and roll around the cheese until it is completely covered. Carefully place onto a piece of non stick foil into the oven. Bake for about 8 minutes on 325 degrees. The breadcrumbs may brown a little or not. Keep an eye on it for it may need to come out sooner. When it starts to break apart it is ready.
Tricky part is getting onto the salad, carefully using two spatulas get it to sit on top of your salad. We used a Tessemae's all Natural Zesty Ranch to drizzle on top and you are all set to enjoy!
Cooking With Cheese
Pablo: dedicated chef, cheese maker, locavore, and Argentine-born FireFly Farms founder.
107 S. Main St.
P.O. Box 257
Accident, MD 21520
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