Ready in 30 minutes
This is an ideal recipe for the warm summer months. If you like goat cheese,this is a great recipe to try. It makes a lovely presentation on top of a spring mix salad or over some sauteed spinach. I used a 6 oz(or so) plain goat cheese log.
"OMG. Friggin delish. Thank you! Thank you! Thank you! Little tip for anyone doing this - don't let the logs get warm as they tend not to stick together. It's best if you cut and immediately dip and bread and fry, or refrigerate it so it stays consistent until you are ready. Thanks for the great meal, Ellie36!"- CPGoldstein
Top-ranked recipe named "Crusted Goat Cheese Medallions"
Cut goat cheese into 1/2 inch slices using a string of floss. Just press down into the cheese with the dental floss and it will slice pretty nice(that is what I did). Alternately, you can place the floss under the cheese log, cross the ends and pull to cut 1/2 inch thick slices (that might be a better way! :)
In a small bowl, mix the Parmesan with the bread crumbs and set aside.
In another small bowl, beat egg and add some seasoning.
Bring all ingredients in close proximity for easier handling.Take one goat cheese medallion and dip into the beaten egg. Take the egg dipped goat cheese medallion and cover with the breadcrumb mixture. Make sure it is well coated.I dipped mine again in the egg and the breadcrumbs to ensure that I would have a thick enough coating.
In a nonstick skillet, add about 1 TBS oil heat on medium heat until hot. Add the coated goat cheese medallions. Cook for about 20-30 seconds (or until nicely golden brown). Make sure it doesn't burn.Turn the goat cheese on the second side and cook for an additional 30 seconds or so.Take out and place on a paper towel. Serve on top of a salad or spinach.
*you can process some almonds and mix with the bread crumbs for a nuttier taste.
*you can also add some of your favorite herbs in the bread crumbs mixture
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Dabull7114 9 months agoPicky kids all lived these!
Tracy9901 9 months agoYou can make these ahead of time and freeze them until you are ready to cook. After you do the dipping, freeze on a cookie sheet and then throw into a Freezer bag. Thaw a few minutes before cooking. I serve with warm marinara.
CYAG 1 year agoI have been making these for years. They are a great addition to any salad. Unwaxed dental floss makes cutting without crumbling a breeze. Thanks for posting.
gwennie17 1 year agoWOW! That was awesome! I had this for lunch over a bed of mixed greens/Caesar dressing and strawberries. Also for the crust I used a mix of bread crumbs, herbs, Romano, Parmesan and Asiago cheese. This will definitely be one of my summer favorites.
Kamillio 1 year agoThese were fantastic even just on a cracker with jam. I found it easier to just sculpt these into flat little pancakes by hand. Great simple dish.
Ceblackmun 1 year agoAwesome!
CPGoldstein 1 year agoOMG. Friggin delish. Thank you! Thank you! Thank you! Little tip for anyone doing this - don't let the logs get warm as they tend not to stick together. It's best if you cut and immediately dip and bread and fry, or refrigerate it so it stays consistent until you are ready. Thanks for the great meal, Ellie36!
Bageria 2 years agoThese were a wonderful appetizer and quick to make while preparing the main course. I was able to wait for the guest to arrive before making these.
stevemur 3 years agoExcellent!
CCheryl 4 years agoyou come up with the great recipes, yumm cant wait to make these for sure, these would look great sitting on top of a nice Filet Mingon steak ,,,thanks for sharing if i had a medal right now youd definately would get it for this,,,CCheryl