Herbed Chevre en Croute with Salad Mesclun
Recipe from Pepperidge Farm Puff Pastry

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.


Herbed Chevre en Croute with Salad Mesclun

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Servings: 8
Prep Time: 55 mins
Total Time: 1 hr 20 mins
Related Categories: Greens, Green Salad, Salad
 
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Ingredients
  • 1 
    egg
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  • 1  tbsp.
    water
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  • 1/4  cup
    chopped fresh herb (parsley and chives)
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  • 1  tsp.
    cracked black pepper
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  • 1  pkg.
    (8 to 10 ounces) soft mild goat cheese (chevre)
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  • 1/2 
    of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
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  •  
    Salad Mesclun
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Directions
1.
Heat the oven to 375 degrees F. Beat the egg and water in a small bowl with a fork.
2.
Stir the herbs and black pepper on a plate. Coat the cheese with the herb mixture.
3.
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.
4.
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.
5.
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.
6.
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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