Dairy-Free Crusted Goat Cheese Spring Panzanella
A vibrant spring twist on the classic Italian bread salad featuring crispy almond-crusted goat cheese rounds and honey-roasted apricots. Mixed greens and snap peas add fresh crunch to toasted bread cubes, all brought together with a bright lemon-balsamic vinaigrette. Perfect for entertaining or as an elegant lunch, this panzanella transforms stale bread into something sophisticated while celebrating seasonal produce. The warm, creamy goat cheese provides rich contrast to the crisp vegetables and sweet caramelized apricots.
Ingredients
- 4 cups rustic Italian and French bread, cut into cubes
- 2 tablespoons extra-virgin olive oil
- ¼ tsp salt
- ¼ tsp black pepper
- 4 apricots, pitted and cut in half
- 2 tsp honey(optional)
- 3 cups mixed greensarugula1:1peppery flavor
more assertive taste
- 1 cup snap peas
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons lemon juice
- 1 tsp honey
- ⅛ tsp salt
- ⅛ tsp black pepper
- ⅓ cup almonds
- ⅓ cup panko bread crumbs
- ¼ tsp salt
- ¼ tsp black pepper
- 8 ounces Vermont Creamery Chevre, log style, not crumbles
- 1 egg, beaten
- 1 tablespoon extra-virgin olive oil(optional)
Instructions
- 1
Preheat oven to 400 degrees
- 2
Toss bread cubes with olive oil, salt and pepper in large bowl
- 3
Spread bread on half of large rimmed baking sheet
- 4
Place apricot halves cut side up on other half of baking sheet and drizzle with honey
- 5
Bake for 15 minutes, stirring bread halfway through
- 6
Whisk together all dressing ingredients in small bowl
- 7
Process almonds in food processor until finely chopped
- 8
Add panko, salt and pepper to almonds and pulse to combine
- 9
Transfer almond mixture to shallow bowl
- 10
Slice goat cheese into eight equal pieces and form into disks with hands
- 11
Dip each goat cheese round in beaten egg then coat in almond mixture
- 12
Heat olive oil in non-stick skillet over medium-high heat
- 13
Cook goat cheese rounds for 1-2 minutes per side until golden brown
- 14
Transfer crusted goat cheese to paper towel-lined plate
- 15
Combine roasted bread, mixed greens and snap peas in large bowl
- 16
Add dressing and toss to combine
- 17
Divide salad between four plates
- 18
Top each plate with two crusted goat cheese rounds and two roasted apricot halves
Tips
Warm goat cheese slightly in your hands to make it easier to shape into disks without crumbling.
Stir bread cubes halfway through roasting to ensure even browning and prevent burning.
Serve immediately after assembling to prevent bread from becoming soggy from the dressing.
Good to Know
Assembled salad best eaten immediately. Components can be prepared separately and stored in refrigerator for up to 2 days.
Bread can be toasted and apricots roasted up to 1 day ahead. Goat cheese can be coated and refrigerated for up to 4 hours before cooking.
Serve immediately after assembly at room temperature for best texture contrast.
Common Mistakes
Don't overmix the salad to avoid breaking the delicate goat cheese coating.
Use medium-high heat when cooking goat cheese to avoid burning the coating before cheese warms through.
Pat goat cheese dry before coating to help breading adhere properly.
Substitutions
Gluten-Free Swaps
Nut-Free Alternatives
General Alternatives
FAQ
Can I use a different type of cheese?
Yes, soft cheeses like ricotta or fresh mozzarella work well, though they may not hold their shape as firmly as goat cheese when coated and cooked.
What if I can't find snap peas?
Sugar snap peas, snow peas, or even blanched asparagus pieces make good substitutes for similar crunch and spring vegetable flavor.
How long will the dressed salad keep?
The assembled salad should be eaten immediately as the dressing will make the bread soggy. Store components separately for best results.