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Baked Goat Cheese Salad

Baked Goat Cheese Salad

This Baked Goat Cheese Salad is a restaurant quality salad you can make in less than 30 minutes. The goat cheese balls are coated with herbs, dipped in an egg-mustard mixture, and then rolled in toast crumbs. You can prep these ahead of time, keep them in a Ziploc bag, and freeze until you are ready to use.
Course Appetizer
Cuisine American
Prep Time 30 minutes
Cook Time 7 minutes
Total Time 37 minutes
Servings 6 Servings
Calories 320kcal


For the Goat Cheese Balls

  • 3 ounces 2 cups Melba Toasts
  • 12 oz goat cheese
  • 1 teaspoon black pepper freshly grounded
  • 3 large eggs
  • 2 tablespoons Dijon mustard
  • 1 tablespoon fresh thyme leaves chopped
  • 1 tablespoon fresh chives chopped
  • 1 tablespoon olive oil

For the Salad

  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1/2 tablespoon Dijon mustard
  • 1 teaspoon minced shallot or red onion
  • Pinch of salt
  • Ground black pepper
  • 7 cups of salad greens


  • Process the Melba Toasts in a food processer until fine like breadcrumbs, for about a minute and a half.
  • Cut the goat cheese into equal pieces using a dental floss or kitchen twine. (Please see picture and explanation above.)
  • Roll each piece to make a small ball (in the size of a golf ball) using your hands.
  • Coat each goat cheese ball with chopped thyme and chive herb mixture.
  • Whisk eggs with Dijon mustard in a small ball. Transfer, now herb coated goat cheese balls in to this mix.
  • Using your hands, press the Melba Toast crumbs (seasoned with pepper) into the egg mixture to make sure that they are nicely adhered.
  • Place them on a sheet pan lined with parchment paper.
  • Place the baking sheet in to freezer and freeze them for 30 minutes.
  • Place the rack to the top position and pre-heat oven to 475 F degrees.
  • Meanwhile whisk the oil, vinegar, mustard, shallot (or red onion) and salt in a small bowl until combined. Set aside.
  • Remove the cheese from the freezer and lightly brush all sides of each cheese ball with olive oil. Transfer the baking sheet in to the oven and bake for 8 minutes. If they are completely frozen bake them for 10 to 12 minutes.
  • Using a spatula place the cheese to a paper towel lined plate and let cool for 3 minutes.
  • Place the green salad in a bowl and drizzle with the salad dressing. Toss to coat.
  • Divide green salad among individual plates; place as many goat cheese balls as you want and serve.


Serving: 1g | Calories: 320kcal | Carbohydrates: 10g | Protein: 16g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 108mg | Sodium: 406mg | Potassium: 158mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1312IU | Vitamin C: 13mg | Calcium: 122mg | Iron: 3mg