1 stick of butter
1 log of Montrachet (or other) goat cheese
olive oil
1 tsp. dried thyme (plus a bit more to mix into the breadcrumbs)
pepperidge farm rolls (any small narrow white bread should work)
breadcrumbs
garlic cloves
lettuce
vinaigrette (dijon mustard, red wine vinegar, olive oil and chopped garlic to taste)

Cut goat cheese into half inch slices (dental floss cuts it really well without breaking it up too much, or use a knife run under super hot water) Marinate the goat cheese in olive oil with thyme mixed in, turning every once in a while, over the course of the day.

Cut six slices of bread per person, less than 1/2-inch thick. Melt a stick of butter, and brush butter on both sides of bread slices. Bake at 350 for 5-7 minutes (until golden brown). Peel garlic cloves and cut them in half, rub raw garlic on toast when cooled.

Roll goat cheese in breadcrumbs seasoned with thyme. Place in a baking dish that contains 1/4 cup olive oil Bake at 400 until bubbly and golden, about 6-10 minutes.

Toss lettuce in vinaigrette and serve goat cheese on a bed of salad, with croutons arranged around it.