Fried Goat Cheese

Name: Fried Goat Cheese
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Yield: 6-8 Medallions, 4 serving(s)
Ingredients: 6 ounces chevre cheese or 6 ounces goat cheese, log; 3/4 cup panko breadcrumbs; 1/2 teaspoon dried oregano; 1/3 teaspoon dried thyme; 1/4 teaspoon garlic powder; 1/8 teaspoon cayenne pepper (optional); 1 pinch salt and pepper; 1 egg, beaten with a little water; 1/3 cup flour; 1 1/2 cups olive oil; 1/3 cup honey, for drizzling; 2 roasted red peppers, minced, for garnish; 12 slices baguette

Submitted by Lynn in MA

"Breaded and golden-fried goat cheese medallions are a great appetizer served with a drizzle of honey, garnished with sliced or diced peppers and spread on baguette slices. These little beauties would also be great atop a green salad."

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photo by Lynn in MA

Ready In:: 12mins
Ingredients:: 13
Yields:: 6-8 Medallions
Serves:: 4

ingredients

6 ounces chevre cheese or 6 ounces goat cheese, log
³⁄₄ cup panko breadcrumbs
¹⁄₂ teaspoon dried oregano
¹⁄₃ teaspoon dried thyme
¹⁄₄ teaspoon garlic powder
¹⁄₈ teaspoon cayenne pepper (optional)
1 pinch salt and pepper
1 egg, beaten with a little water
¹⁄₃ cup flour
1 ¹⁄₂ cups olive oil
¹⁄₃ cup honey, for drizzling
2 roasted red peppers, minced, for garnish
12 slices baguette

directions

1. Slice the goat cheese log into 1/2-inch to 3/4-inch medallions. (For easier slicing, make sure the cheese is well chilled. You may place it in the freezer for 10 minutes before slicing. Use unflavored dental floss instead of a knife to get sharp slices.).
2. In a bowl, combine the Panko crumbs, oregano, thyme, garlic powder, cayenne pepper, salt and pepper.
3. In another bowl, lightly beat the egg with a little water.
4. In a third bowl, place the flour.
5. In a shallow sauté pan, heat about 1/2 inch of olive oil over medium-high heat.
6. Dredge the cheese slices in the flour, then dip in egg, and coat with the Panko mixture.
7. Gently place the breaded medallions into the heated olive oil in pan. Fry until golden brown on each side, about 1 1/2 to 2 minutes.
8. Remove from the oil and drain/blot on a paper towel.
9. To serve, place medallions on a serving platter/plate or wooden board. Drizzle each with a little honey and garnish with the peppers. Serve with sliced baguette.
These medallions would also be great served atop a green salad.

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RECIPE SUBMITTED BY

Lynn in MA

Leicester, 61

<p>Intermediate cook/baker who likes to think she can take on almost any recipe and likes to re-create recipes. Always game for new ethnic and exotic recipes. My Bible: Joy of Cooking. <br /><br />Love traveling to Mexico.</p>

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