Baked Montrachet With Fresh Apricots and Blueberries Recipe
Ingredients
| 8 ounces Montrachet cheese, cut into quarters | ||
| 1 head butter lettuce, leaves separated | ||
| 6 tablespoons mild blueberry vinegar | ||
| Olive oil | 2 Tablespoon | |
| Apricots | 16 Small, quartered | |
| Blueberries | 1/2 Pint | |
| Sliced almonds | 1/2 Cup (16 tbs), toasted | |
| Thinly-sliced baguettes | ||
Directions
GETTING READY
1) Preheat oven to 350 degrees.
MAKING
2) Place goat cheese on ungreased baking sheet and keep in oven when its just melting for about 2 to 3 minutes.
3) On four small salad plates arrange the lettuce leaves.
4) Gently mix vinegar and oil.
5) Place each pieces of warm goat cheese in the center of each lettuce-lined plate. Place apricots and blueberries around it.
6) Drizzle vinaigrette over the salad and sprinkle with toasted almonds.
SERVING
7) Serve with sliced baguettes.
1) Preheat oven to 350 degrees.
MAKING
2) Place goat cheese on ungreased baking sheet and keep in oven when its just melting for about 2 to 3 minutes.
3) On four small salad plates arrange the lettuce leaves.
4) Gently mix vinegar and oil.
5) Place each pieces of warm goat cheese in the center of each lettuce-lined plate. Place apricots and blueberries around it.
6) Drizzle vinaigrette over the salad and sprinkle with toasted almonds.
SERVING
7) Serve with sliced baguettes.
Chef
