GOAT CHEESE CROUTONS:
1 pound medium-soft goat cheese logs
3 sheets frozen phyllo dough, thawed
2 to 3 tablespoons olive oil
Cut the goat cheese into eight 1/2-inch slices. (Tip: Use dental floss
to slice the cheese logs cleanly.)
Cut the thawed phyllo into long, thin strips (chiffonade). NOTE: A
pasta machine cutter works well and makes uniform sizes. Wrap each goat
cheese round in a nest of phyllo strips (they should look a lot like
shredded wheat). Place them on lightly oiled baking sheet; set aside. (NOTE:
the croutons may be refrigerated, covered, at this point for 1 hour).
When ready to use, preheat broiler. Brush the phyllo/goat cheese rounds
with olive oil. Place under broiler in oven until lightly browned; turn
them over and brown the other side. Remove from oven and transfer to
the individual salads with a spatula.
