Last night I had no idea what to cook but I needed something quick as French boyfriend was starving and I had not had the time to make something as we had spent the afternoon looking at some potential treasures for the boutique which took longer than anticipated.Goats cheese is a favorite of ours and I hate to think how much we consume in a week, I think our motto should be Stay Calm and Eat Goat's Cheese.I had bookmarked this recipe as I am a huge fan of Alice Waters and I am pleased that I did as it was delicious. We were starving so we ate if before I remembered I had not taken a photo so I am sharing the photo from the site where the recipe comes from.Baked Goat's Cheese with Garden SaladINGREDIENTS8 ounces Laura Goats Cheese Log, cut into 4 1-1/2-inch thick rounds3-4 sprigs fresh thyme3/4 cup virgin olive oil, divided1 cup fine, dry bread crumbs1 teaspoon dry thyme2-3 tablespoons red wine vinegarSalt and pepper, to taste4 handfuls garden lettuces (arugula, lamb's lettuce, small oak leaf and red lettuces, chevril)Day-old baguette1/2 cup butter2-3 cloves garlicMETHODMarinate the cheese and fresh thyme sprigs in 1/4 cup virgin olive oil for a day.When ready to prepare the dish, mix together the bread crumbs and dried thyme in a bowl.Prepare the vinaigrette by whisking together 1/2 cup virgin olive oil and red wine vinegar, adding salt and pepper to taste.Wash and dry the lettuce.Slice the baguette into 24 slices, each about 1/4 inch thick.Melt about 1/2 cup butter....