Preparation 20 minutes Cooking 10 minutes
2 tablespoons olive oil, divided. 8 1/4-inch-thick slices (about 4 ounces. 1 sprig fresh thyme (or 1/2 teaspoon dried). 1 sprig fresh rosemary (or 1/2 teaspoon crumbled dried). 8 slices baguette, or 4 slices country bread, cut in half. 1 clove garlic, cut in half. 1/2 pound ( 5 to 6 cups ) mixed baby greens. 1 medium red bell pepper, thinly sliced. 4 mushrooms, cleaned and thinly sliced. 1 tablespoon fresh lemon juice. 1 tablespoon balsamic or red wine vinegar. salt and freshly ground pepper to taste. 1 teaspoon dijon mustard. 1 small clove garlic, minced or pressed. 1/3 cup plain nonfat yogart.
Preheat the oven to 425 . Spread 1 tablespoon olive oil in a baking dish or on a plate large enough to accommodate the slices of cheese in a single layer. Set the slices in the dish, then turn them over so both sides are coated with oil. Sprinkle with the herbs.] Let the cheese marinate while you prepare the remaining ingredients. Toast the bread lightly and rub with the cut side of the garlic clove. Place the croutons on a baking sheet, and top each with a slice of marinated goat cheese. Bake in the preheated ovven for 5 to 10 minutes, until the cheese begins to melt. Meanwhile, place the greens, red pepper, and mushrooms in a salad bowl. Mix together the lemon juice, vinegar, salt , pepper, mustard minced garlic, yogurt, and the remaining tablespoon of olive oil, then toss gently with the salad. Divide the mixture among 4 plates, and top each salad with 2 hot goat-cheese croutons. Serves 4.
Per serving: Calories 273 (54% from fat), Fat 16 g (7g saturated), Cholesterol 23 mg, Sodium 370 mg