- ½ cup sliced almonds, lightly toasted
- ¼ cup live oil
- 1 eight ounce log goat cheese
- 1 head frisee
- 2 heads Belgian endive
- 1 ½ tablespoon sherry vinegar
- Salt and pepper to taste
- Preheat oven to 375. Place almonds and oil in separate shallow dishes.
- Using dental floss, slice cheese into about 1 inch disks.
- Dip each disk into oil and then into almonds. Press nuts into sides to adhere. Place coated disks on a small baking sheet. If not using immediately, cover with plastic wrap and chill in fridge until ready to bake. Reserve remaining oil.
- Just before serving, transfer baking sheet to oven. Bake until goat cheese is heated through and bottom edge is sizzling, about 10 minutes. Remove and let stank on sheet at least two minutes.
- Meanwhile, tear frisee into bite-size pieces, and cut the endive crosswise into 1 inch lengths. Place in a medium serving bowl; toss with reserved oil and the vinegar and season with salt and pepper.
- Divide among serving plates. Place a warm goat cheese disk on top and serve.
The goat cheese buttons can be made up to 12 hours ahead and chilled in the fridge.
Cut the goat cheese open with scissors to avoid smashing the cheese.