Baked Chèvre with Citrus Breadcrumbs

Course: Appetizer
Servings: 4 people


  • 1 cup panko
  • Zest of 1 lemon
  • Zest of 1 orange
  • 1/2 cup plus 1 tablespoon olive oil, divided
  • 12 ounces chèvre (spreadable goat cheese, ideally in a log shape)
  • 6 cups loosely packed mixed salad greens Vinaigrette dressing


  • In a small, shallow bowl, combine the panko, zests, and 1 tablespoon of oil. Place the remaining 1/2 cup of oil in another small bowl.
  • Slice or shape the chèvre into eight 1-inch-thick disks. One disk at a time, dip both sides into the oil and then the panko mixture, pressing gently on both sides and all edges so the crumbs adhere. Arrange the coated disks on a rimmed baking sheet and place in the freezer until frozen, about an hour.
  • Preheat the oven to 400°F.
    Transfer the baking sheet to the oven and bake until the panko is lightly golden, about 15 minutes.
  • Meanwhile, in a large bowl, toss the greens with dressing to taste. Arrange the greens on plates or a platter.
  • Carefully arrange the baked cheese on the greens and serve.


Recipe by Jill Silverman Hough.
All rights reserved.

Pairs well with 
Grgich Hills Estate Fume Blanc

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