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Source: Campbell's Recipes
Tagged With: 8 servings
Herbed Chèvre en Croûte with Salad Mesclun
Looking for an impressive first-course?  Simply wrap a herb-encrusted goat cheese log in puff pastry and serve with a lightly dressed mesclun salad.  So easy, yet so good.
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Serves: 8 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
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1 egg
1 tablespoon water
1/4 cup chopped fresh herb (parsley and chives)
1 teaspoon cracked black pepper
1 package (8 to 10 ounces) soft mild goat cheese (chèvre)
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
Salad Mesclun




Heat the oven to 375°F.  Beat the egg and water in a small bowl with a fork.
Stir the herbs and black pepper on a plate.  Coat the cheese with the herb mixture.
Unfold the pastry sheet on a lightly floured surface.  With the short side facing you, place the cheese on the bottom third of the pastry sheet to within 1 inch of the edge.  Starting at the short side, roll up like a jelly roll.  Place the filled pastry seam-side down onto a baking sheet.  Tuck the ends under to seal.  Brush the pastries with the egg wash.
Bake for 20 minutes or until the pastry is golden brown.  Let the pastry cool on the baking sheet on a wire rack for 5 minutes.  Cut the pastry into 8 slices.  Divide the Salad Mesclun among 8 plates.  Top each with 1 slice cheese pastry.
Salad Mesclun:  Beat 2 tablespoons lemon juice, 1 tablespoon grated lemon zest and 1 teaspoon Dijon-style mustard in a large bowl with a fork.  Gradually beat in 3 tablespoons each olive and canola oil.  Add 1 bag (about 10 ounces) spring mix salad greens and toss to coat.
Time-Saving: To save on prep time, omit the plain goat cheese, pepper and herbs.  Substitute a garlic and herb goat cheese and proceed as directed above.





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