Baked Goat Cheese Salad Recipe

Prepare goat cheese rounds

Preheat the oven to 400°F (200°C). Slice the goat cheese log into eight 1/2-inch to 3/4-inch rounds. Place them on a parchment-lined baking sheet and freeze for 10–15 minutes to firm up (this helps them hold shape during breading and baking).

Make pistachio crust

While the cheese chills, pulse the toasted pistachios and panko together in a food processor until you have a coarse, breadcrumb-like mixture. Do not over-process to a paste. Stir in the 1 tsp salt and 1/2 tsp pepper, then drizzle in the 1 tbsp melted butter and 1 tsp olive oil and pulse once to combine; the mixture should clump slightly when pressed.

Set up dredging station

In a shallow bowl whisk the egg with 2 tbsp whole milk until smooth. Using a fork or small spatula, dip each chilled goat cheese round first into the egg wash, letting excess drip off, then press gently into the pistachio-panko mixture to fully coat both top and sides. Place coated rounds back on the parchment-lined sheet. If any cheese softens, return to the freezer for 5–10 minutes before baking.

Bake until golden

Bake the coated goat cheese rounds on the center rack for 8–12 minutes, or until the crust is golden and just set (cheese inside should be warm and slightly soft but not fully melted out). For a crisper crust, broil 1 minute at the end watching carefully. Remove from oven and let rest on the baking sheet for 2–3 minutes before transferring.

Prepare vegetables

Reduce oven to 375°F (190°C) after the goat cheese is done (or roast concurrently if using two racks). Clean the portobello caps, remove stems and scrape out gills if desired. Slice the tomatoes into 1/2-inch thick rounds (about 4 slices total). Pat mushrooms and tomatoes dry with paper towel.

Season and roast

In a small bowl whisk 2 tbsp olive oil, 1 tsp balsamic vinegar, 1 tsp minced garlic, 1/2 tsp salt and 1/4 tsp pepper. Brush both sides of the mushroom caps and tomato slices lightly with the mixture. Place mushroom caps gill-side up on a baking sheet and arrange tomato slices nearby. Roast at 375°F for 12–15 minutes, until mushrooms are tender and tomatoes are just softened but maintain shape. Remove from oven and keep warm.

Finish mushrooms

If desired, after roasting, drizzle mushrooms with a little additional balsamic (about 1/2 tsp each) and a tiny pinch of salt to brighten flavor. Keep mushrooms and tomato slices warm while assembling salad.

Make vinaigrette

Whisk together 2 tbsp balsamic vinegar, 1 tsp honey, 1 tsp Dijon mustard, 1 tbsp finely minced shallot, 1/2 tsp salt and 1/4 tsp pepper. Slowly whisk in 4 tbsp extra-virgin olive oil until emulsified. Taste and adjust seasoning; set aside at room temperature.

Toss the greens

In a large bowl, combine 5 cups mixed salad greens, torn basil leaves and optional microgreens. Add about half the vinaigrette and toss gently to coat. Add more dressing to taste — you want a light coating, not drenched greens.

Divide the dressed greens between two plates (or four smaller plates) creating a slight nest in the center of each.

Place one roasted portobello cap (gill side up) in the center of each plate on top of the greens. Sit 2 tomato slices on top of each mushroom cap, slightly overlapping.

Top the tomato stack with two warm pistachio-encrusted goat cheese rounds per plate. Spoon a little of the warm pan juices from the mushrooms (if any) over the cheese and tomatoes for added flavor.

Finish by sprinkling the extra chopped pistachios over the salad, add a few microgreens or baby herbs, and drizzle with any remaining vinaigrette (about 1 tsp per plate) or a light drizzle of high-quality balsamic glaze if desired.

Serve immediately so the goat cheese remains warm and the crust stays crisp.