Baked Goat Cheese Salad

This is one of my favorite recipes, especially because it took a while to find just the right one. About a year ago I was at a restaurant in Colorado where I ordered a baked goat cheese salad. I love goat cheese and tend to order anything that has it as an ingredient. The salad was amazing and I became determined to find a recipe to make it at home. After several failed attempts I found this one by accident in a friend's cooking magazine.

I like to make a bunch of the goat cheese rounds in advance and then freeze them so that I can use them whenever I want a quick snack.

3 oz. white melba toasts (about 2 cups)
1 tsp ground black pepper
3 eggs
2 tbsp dijon mustard
12 oz. firm goat cheese w/herbs
olive oil

In a food processor, process the Melba toasts. Transfer the crumbs to a medium bowl and stir in the pepper. Whisk the eggs and mustard in another medium bowl until combined.

Divide the cheese into equal pieces (about 8-12) and roll into balls. Roll each ball in the egg mixture then coat in toast mixture. Then press the balls into a disc shape about an inch thick. Put on baking sheet and place in freezer for 30 minutes. (May be kept in freezer for up to a week if wrapped tightly)

Adjust oven rack to uppermost position; heat oven to 475 degrees.

After removing from freezer, brush cheese with olive oil. Bake until the crumbs are golden brown and the cheese is slightly soft, 7 to 9 minutes (or 9 to 12 minutes if completely frozen). Using thin metal spatula, transfer the cheese to a paper towel-lined plate and cool for 3 minutes.