Goat Cheese, Baked

In food processor, process Melba toasts to fine, even crumbs, about 1 ½ min. Transfer crumbs to medium bowl and stir n pepper. Whisk eggs and mustard in medium bowl until combined. Combine thyme and chives in small bowl. Using kitchen twine or dental floss, divide cheese into 12 evenly sized pieces. Roll each piece into a ball; roll each ball in herbs to coat lightly. Transfer 6 pieces to egg mix, turn each piece to coat; transfer to crumbs and turn to coat, pressing crumbs into cheese. Flatten each ball into disk about 1 ½” wide ad 1” thick and set on baking sheet. Repeat with remaining 6 pieces cheese. Freeze until firm, about 30 min. (Cheese may be wrapped tightly in plastic wrap and frozen up to 1 week.) Adjust oven rack to uppermost position; heat to 475 degrees. Remove cheese from freezer and brush tops and sides evenly w olive oil. Bake until crumbs are golden brown and cheese is slightly soft, 7-12 min. Using thin metal spatula, transfer to paper towel-lined plate and cool 3 min.