Saturday, February 12, 2011
Fried Goat Cheese
While reading a favorite blog, the author mentioned frying up rounds of goat cheese to use as salad toppers. I was immediately drawn to this idea - imagining a crispy exterior giving way to a creamy, warm, gooey, cheese interior.
These are extremely simple to make and surpassed my expectations in flavor and texture. I tossed some greens in a simple dressing, added a few sliced beets, then topped each salad with 2 rounds of cheese. As you break the crust, warm cheese oozes out, taking the salad from good to O.M.G! Justin and I gobbled our salads in silence.
I made the rounds slightly larger then a quarter. Each was about a tablespoon of cheese patted into rounds. Each round is dipped in beaten egg then rolled in bread crumbs. I used pre-seasoned bread crumbs, but homemade crumbs or even panko would be great. Plan at least two rounds per person, plus an extra for the cook. :)
(These would fancy up a Valentine's Day dinner!)
Fried Goat Cheese Rounds
1/2 cup or more goat cheese, depending on number you are making
small handful fresh herbs, minced
1 egg, beaten
1/2 or more breadcrumbs (if using homemade I would add a bit of salt or herbs)
1-2 tablespoons olive oil
1. Shape goat cheese rounds. Roll in fresh herbs.
2. Dip rounds into egg then coat in bread crumbs.
3. Heat olive oil in a nonstick pan over medium heat. Fry each round about 1 minute on each side or until golden brown. Serve hot.
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